Title: Stuffed Artichokes #1
Categories: Entree Side Jewish Vegetable Spain
Yield: 6 Servings

10	md	ARTICHOKES
1		CLOVE GARLIC; CRUSHED
		JUICE OF 1/2 LEMON
1	tb	SALT
		SPLASH OLIVE OIL
		GROUND TURKEY FILLING
		SPICY TOMATO SAUCE
GROUND TURKEY FILLING
4	tb	NO-FAT CHICK. STOCK
2	tb	CHOPPED PARSLEY
2		CLOVE GARLIC; CHOPPED
1/2	md	ONION; FINELY CHOPPED
1	lb	GROUND TURKEY BREAST
		SALT AND PEPPER TO TASTE
1/2	c	PASSOVER WINE

CUT THORNS OFF ART. TRIM AWAY STEM AND BAD LEAVES. PLACE ABOUT 4 INCHES OF WATER IN A LARGE POT. ADD GARLIC, LEMON JUICE, SALT AND OLIVE OIL. COVER AND BRING TO A BOIL. ADD THE ART. AND BRING TO BOIL AGAIN. LOWER HEAT AND SIMMER 20-25 MIN. OR UNTIL TENDER BUT NOT FALLING APART. DRAIN AND SET ASIDE TO COOL.

WHILE COOLING PREPARE FILLING AND SAUCE. WHEN COOL ENOUGH TO HANDLE REMOVE THE THISTLE. FIRST PULL OUT CENTER LEAVES. THEN OPEN THE REMAINING LEAVES GENTLY SO THE ART. DOES NOT FALL APART. WITH A SMALL SPOON REMOVE THE FUZZY THISTLE AT THE CENTER BOTTOM, LEAVING AS MUCH ART. AS POSSIBLE. STUFF ART. WITH COOKED MEAT MIXTURE AND PLACE IN OVEN PROOF PAN. TOP WITH GENEROUS SPOONFUL OF SAUCE. (MAYBE PREPARED THIS FAR AND REFRIG.) HEAT OVEN TO 350. ABOUT 1/2 HOUR BEFORE SERVING,

PLACE PAN IN OVEN. BAKE COVERED FOR 15-20 MIN. DEPENDING IF YOU REFRIG. REMOVE COVER AND BAKE TILL HEATED THOROUGH. MAKES 10 SERVINGS.

GROUND TURKEY FILLING HEAT CHICK. STOCK IN NON-STICK FRY PAN. ADD GARLIC AND ONION COOK TILL VEG. HAVE WILTED. ADD GROUND. TURKEY, PARSLEY AND SEASONINGS. COOK, STIRRING FREQUENTLY, UNTIL TURKEY LOSES PINK COLOR. ADD WINE, RAISE HEAT AND COOK TILL ALL LIQUID DISAPPEARS. formatted by Elaine Radis

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