Culinary Insitute of New Orleans

Cajun Stuffed Artichoke
Serves 4

2 Artichokes (steamed and cored)
1/2 lb. Tasso (diced)
1 cup White Onion (finely diced)
1/2 cup Italian Falt Parsley (chopped)
1 tsp. Black Pepper
1/3 cup Garlic (chopped)
1 tbsp. Oregano
1 tbsp. Sweet Basil
Juice of 1/2 Lemon
1 cup Olive OIl
1 tbsp. Balsamic Vinegar
1 cup Romano Cheese (shredded)
1/2 cup Italian Bread Crumbs
Salt and Pepper to taste

Clean the artichokes by removing the stems with a large knife, flush at the base, then cut and remove leaves 1/4 of the way back from the top. Steam 45 minutes in water seasoned with lemon, 1 tbsp. olive oil, onions, 1 tbsp. baslsamic vinegar, salt and pepper. Cool and reserve. Sauté 1 tbsp. in olive oil until wilted, then add tasso, parsley, oregano, basil and lemon juice. Sauté 1 minute. now add the garlic, romano cheese and bread crumbs. Combine to a good mixture, reserve and cool. Prepare the artichokes by scooping out the middle small pedals with a large spoon. Then, with the spoon scape the middle fibrous material from the heart bottom. When completely cleaned, spoon the stuffing into the middle, then spread and fill between each leaf. When somplete, sprinkle bread crumbs over the entire artichokes. When ready to serve, place into a 350° oven to warm and brown.

The stuffing may be made without the tasso and would be equally as delicious.