Stuffed Artichokes with Bacon & Tomato Carrot Soup
- fresh artichokes - 10-12
- bacon - 2 pounds
- parsley - 2 bunches
- onion - 4 large
- italian bread crumbs - 6 cups
- romano cheese - 4 cups
- olive oil - 3 cups
- garlic cloves - 18
- chicken stock - 4 quarts
- tomatoes - 8
- carrots - 8
- salt - 2 tablespoons
- pepper - 2 tablespoons
- mayonaise - 1 cup
- chipotle in adobo - 1 small can
- limes - 3
- lemons - 6
Preparation (30-45 minutes)
Chop two onions.
Mince 18 cloves of garlic.
Chop 8 tomatoes into large chunks.
Chop two bunches of parsley.
Chop 8 carrots into bit size chunks.
Prepare 4 quarts (1 gallon) of chicken stock.
Fry two pounds of bacon and break into bits.
Chop (1) 7 oz. can of chipotle in adobo and mix with one cup of mayonnaise and the juice of 3 limes. This will be the dipping sauce.
Prepare the Stuffing (15 minutes)
Coat the bottom of a sauce pan with olive oil.
2 chopped onion
10 minced garlic cloves
1 tablespoon pepper
1 tablespoon salt
Sauté this until the onion is translucent and the garlic is golden.
Add the onion, garlic sauté to a large bowl and add:
2 pounds of fried bacon bits
1 cup minced parsley
6 cups italian bread crumbs
4 cups grated Romano cheese
2 cup of olive oil
Prepare the Artichokes for Steaming (about 10 minutes)
Pull the bottom row of leaves from the artichokes
Chop the top of each artichoke. About ½ inch down.
Cut the bottom of the artichoke with a serrated knife so it sits flat.
Steam the Artichokes (30 Minutes + 10 minutes cooling time)
Add about 1/2 inch water in a large frying pan, bake pan, saute pan or stock pot.
Squeeze a couple lemons in the water.
Add a rack to the bottom of the pan if possible so the artichokes will sit above the water.
If you don't have a rack, it will not be the end of the world.
Place the artichokes in the pan with water.
Place the lid on the top to hold the steam in.
If you don't have a lid, aluminum foil will do.
Turn on to medium heat and let the artichokes steam for 30 minutes.
After 30 minutes, remove the artichokes from the pan and let them cool for 10 minutes.
This will make it very easy to remove the choke out of the artichoke.
Remove the Choke (10 minutes)
Spread the leaves apart until you get to the purple tip leaves.
Grip all of the center leaves and pull them out.
Then use a spoon to remove the furry part of the choke.
If you did it correctly, you will see the artichoke heart exposed.
Bake the Stuffed Artichokes (total bake time 1 hour 15 minutes)
Place the artichokes in a Baking pan add 1″ of hot water to cover just up to the first row of leaves
Cover completely with aluminum foil.
Place in a 400 degree oven for 30 minutes.
Uncover and continue to bake for 10-12 minutes.
Keep an eye on them. You don't want the stuffing to burn.
Prepare the Soup (30 minutes – while the artichokes are baking or you can do this earlier in the day)
While the artichokes are baking you can prepare the broth.
Coat the bottom of a sauce pan with olive oil then add:
2 cup chopped onion.
8 chopped carrots.
8 minced garlic cloves.
1 tablespoon of salt.
1 tablespoon of pepper.
Sauté for 5 minutes then add:
4 quarts chicken broth (1 gallon).
All the chopped tomatoes.
Bring to a boil.
Cover and simmer this for 30 minutes on low heat.
Then add 1 cup chopped parsley.
Turn off the heat.
Serve the artichoke with the tomato carrot soup in a bowl or fancy bistro pasta dish.
Your guest can dip the leaves in the chipotle in adobo mayonnaise or dip in the broth.
We Ducked Up Stuffed Artichokes with Bacon. It is the Duck Way?
We hope you enjoy preparing and eating the stuffed artichokes with bacon dish. We usually post a new recipe on DuckinaPot.com every week. Please share this Stuffed Artichokes recipe with your friends and come back often.
Who are these Ducks You Speak of?
DuckinaPot was started in 2016 when the three ducks working in a small office in Southern California decided that eating a fast food lunch or ordering out from the local restaurant was just too boring, bland, monotonous and expensive. We wanted something different. So one day we decided to prepare a hearty home-made lunch at the office. We wanted to share our recipes with friends so we created DuckinaPot.com. Fast forward to today, we put together a unique and delicious meal every Wednesday. So no more leaving the office for lousy hamburgers or soggy fast food sandwiches.
We started off with simple panini sandwiches and easy tortilla wraps, then graduated to slow cooker meals. Soon after, we decided to step-it-up by developing and preparing recipes that we have never prepared, or sometimes have never eaten before.
So now you can find the ducks in our conference room every Wednesday enjoying a delicious lunch with our visitors and friends. The Ducks invite you to join us by checking out all of our recipes and giving us your feedback. We always appreciate your ideas for improvement. If you have a favorite recipe that you make, don’t hesitate to send it to us. We will be sure to give it a go. So if you decide to prepare one of the DuckinaPot recipes, please share your thoughts about it. Also, if you are ever in the area on a Wednesday, we invite you to drop by for a lunch we hope you will never forget.
We thank you for browsing our site. Come back often.
You can also find us on Facebook, Twitter, YouTube, Pinterest, Yummly and Instagram. Just follow our links at the top of this page. Try it – and don’t forget to subscribe, comment, like, re-tweet, pin, share, save and whatever else makes your media social
Visit us at Duck In A Pot and give us your feedback