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Croatia Punjeni Artichoke

 

Croatia Punjeni Artichoke

In Croatia this dish called punjeni is a seasonal dish found in spring. They use the small globe artichokes for this recipe.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Croatia
Keyword: artichokes, peas
Servings: 4

Ingredients

  • 8 globe artichokes
  • 4 garlic cloves, minced
  • 1 ½ cup bread crumbs
  • 1 tsp Mrs. Dash
  • 1 tbsp tomato paste
  • 1 cup white wine
  • ¼ cup olive oil
  • 1 bay leaf
  • 1 tbsp sweet paprika
  • ½ white pepper
  • Salt to taste
  • 1 cup peas

Instructions

  • In a medium sized bowl, mix the olive oil with the bread crumbs, tomato paste and wine. Add in the garlic and parsley then Mrs. Dash and the white pepper, and sweet paprika, add salt to taste if desire.
  • Rinse the artichokes. The top "choke" portion needs to be cut off only at the peak which helps open the flower better to stuff it with the breadcrumb mixture.
  • Stuff the artichokes.
  • Place the stuffed artichokes into a shallow pot and fill it to the halfway mark, so that the artichokes are half immersed in water. Add in the bay leaf. Once they start cooking, lower the flame so that the cooking process will continue but that the artichokes won't boil.
  • Cover the pot, partially, and let them cook. After about twenty minutes use a wooden spoon to make sure no bread crumbs are sticking to the bottom of the pan, taking care to not break up the fragile artichoke flowers.
  • When the artichokes are becoming much softer, towards the end of cooking, it's time to add peas. Baby peas are delicious addition to this dish.
  • Cooking time varies as to the size of the artichokes, but generally speaking, it will take a good hour for them to cook through. Test with a fork. The artichokes should be tender and soft.
  • Serve them in a shallow plate with curved edges, because they are liquid based leaves are individually dragged across the upper teeth to get the "meat" of the artichoke, then tossed into a pot or plate in the center of the table.
  • Serve with some warm bread as an appetizer or vegetarian meal.

Photo credit and inspiration: internationalcuisine

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Best Dish Recipes from the Balkans | Croatia Punjeni Artichoke - Best Dish Recipes from the Balkans
Tweet about this on TwitterPin on PinterestShare on LinkedInShare on Google+Email this to someoneShare on FacebookShare on VkontakteShare on Odnoklassniki
Read on Mobile

Croatia Punjeni Artichoke

 

Croatia Punjeni Artichoke

In Croatia this dish called punjeni is a seasonal dish found in spring. They use the small globe artichokes for this recipe.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: Croatia
Keyword: artichokes, peas
Servings: 4

Ingredients

  • 8 globe artichokes
  • 4 garlic cloves, minced
  • 1 ½ cup bread crumbs
  • 1 tsp Mrs. Dash
  • 1 tbsp tomato paste
  • 1 cup white wine
  • ¼ cup olive oil
  • 1 bay leaf
  • 1 tbsp sweet paprika
  • ½ white pepper
  • Salt to taste
  • 1 cup peas

Instructions

  • In a medium sized bowl, mix the olive oil with the bread crumbs, tomato paste and wine. Add in the garlic and parsley then Mrs. Dash and the white pepper, and sweet paprika, add salt to taste if desire.
  • Rinse the artichokes. The top "choke" portion needs to be cut off only at the peak which helps open the flower better to stuff it with the breadcrumb mixture.
  • Stuff the artichokes.
  • Place the stuffed artichokes into a shallow pot and fill it to the halfway mark, so that the artichokes are half immersed in water. Add in the bay leaf. Once they start cooking, lower the flame so that the cooking process will continue but that the artichokes won't boil.
  • Cover the pot, partially, and let them cook. After about twenty minutes use a wooden spoon to make sure no bread crumbs are sticking to the bottom of the pan, taking care to not break up the fragile artichoke flowers.
  • When the artichokes are becoming much softer, towards the end of cooking, it's time to add peas. Baby peas are delicious addition to this dish.
  • Cooking time varies as to the size of the artichokes, but generally speaking, it will take a good hour for them to cook through. Test with a fork. The artichokes should be tender and soft.
  • Serve them in a shallow plate with curved edges, because they are liquid based leaves are individually dragged across the upper teeth to get the "meat" of the artichoke, then tossed into a pot or plate in the center of the table.
  • Serve with some warm bread as an appetizer or vegetarian meal.

Photo credit and inspiration: internationalcuisine

Written by

Related Post

Peas and Beef Stew Grašak 1
Peas and Beef Stew Grašak
  Beef Stew recipe with Green Peas is a popular dish in Montenegro. Photo credit

Leave a Reply