Croatia Punjeni Artichoke is one different approach how to implement artichokes into your meals. The used part of the plant is the artichoke flower heads, which has one of the highest amounts of antioxidant for vegetables. The plant believes to be originated from the Mediterranean and today is grown mostly in the Americas and the countries bordering the Mediterranean basin. The exact origin of artichokes is unknown
Croatia Punjeni Artichoke
- 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
- First we'll prepare artichokes by removing any old and loose leaves and rinse them. Cut off the stalks using a sharp knife and reserve them for later. Slice about 1'' off the top of each artichoke and remove the choke by scooping it out with a teaspoon.
- Using a medium sized bowl, prepare the stuffing by mixing the breadcrumbs, tomato paste, garlic, parsley, pepper and wine. Season with sweet paprika, salt to taste.
- Stuff the artichokes and place them upright in the center of a large saucepan and fill it halfway in water.
- Once it start boiling reduce the heat and add the bay leaf, then partially cover the pot.
- It depends of the size of the artichokes but average cook for about 1 hour and occasionally keep checking the bottom of the pan with a wooden spoon to be sure doesn't stick.
- When the artichokes are becoming much softer, scatter the peas, broad beans.
- You'll know they are cooked when you see they are getting tender and soft.
- They are great served warm as an appetizer some warm pita bread.
Inspiration and adaptation: thecroatiankitchen.com, internationalcuisine.com, guidingstars.com
Explore other recipes from the traditional Croatian cuisine.