(no subject)
Jul. 10th, 2008 05:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffTodays recipe has a bit of history and photos with it. My grandmother came up with this back during the depression as a way to feed three growing kids and not go broke doing it. Sadly now one of the ingredients is fairly expensive most places now.
Artichoke Loaf
4-6 cups cooked white rice
2 pound package Velveeta cheese, cubed
3-4 Artichokes
1 pound ground beef (may substitute vegetarian ground beef, I use Quorn crumbles)
Trim ends of artichokes, remove small damaged leaves. Boil in salted water for about 45 minutes, until inner leaf pulls out easily. Drain and set aside to cool.
Cook rice, cube cheese, brown ground beef.
When artichokes are cool enough to handle, peel leaves off and scrape meaty part of leaves off with knife, being careful to not get stuck and not get any of the leaf itself in with it. Remove choke (thistly center) from bottom and cut into small cubes. Discard leaves.
Mix ground beef and cheese thoroughly into rice, add artichoke and mix well.
Spread all into a baking pan, cover with foil and bake at 375 degrees for 45-60 minutes. Let sit for 10 minutes before serving.
Serves 5 with leftovers.
Artichoke Loaf
4-6 cups cooked white rice
2 pound package Velveeta cheese, cubed
3-4 Artichokes
1 pound ground beef (may substitute vegetarian ground beef, I use Quorn crumbles)
Trim ends of artichokes, remove small damaged leaves. Boil in salted water for about 45 minutes, until inner leaf pulls out easily. Drain and set aside to cool.
Cook rice, cube cheese, brown ground beef.
When artichokes are cool enough to handle, peel leaves off and scrape meaty part of leaves off with knife, being careful to not get stuck and not get any of the leaf itself in with it. Remove choke (thistly center) from bottom and cut into small cubes. Discard leaves.
Mix ground beef and cheese thoroughly into rice, add artichoke and mix well.
Spread all into a baking pan, cover with foil and bake at 375 degrees for 45-60 minutes. Let sit for 10 minutes before serving.
Serves 5 with leftovers.
 |
 |
| Raw Artichoke |
Cooked Artichoke |
 |
 |
| Artichoke Leaves |
Choke, or base, with thistles |
 |
 |
| Artichoke meat |
Completed Dish |
