A fresh lemon, garlic and dill seasoned bread stuffing with sautéed mushroom, onion and celery!

Makes enough to stuff 5-6 artichokes

1 stick margarine

4 garlic cloves, peeled and finely chopped

½ c. finely diced celery

½ c. finely chopped onion

½ lb. finely chopped button mushrooms

¼ t. salt

sev. shakes black pepper

2 T. fresh squeezed lemon juice; do not use bottled lemon juice.

1 t. dried dill weed

3 c. unseasoned bread crumbs (Make your own from dried French bread: Place in blender a few chunks at a time, and blend on low speed till crushed finely. Be sure that the bread you start with is completely dried.)

1 t. plus to taste of garlic powder

salt and black pepper to taste

2 T. additional lemon juice, fresh squeezed

additional margarine, melted, to drizzle over the baked artichokes

In large skillet, over low heat, melt margarine. Add garlic, celery and onion, and sauté till completely wilted and onion becomes sweet.

Add mushroom, salt and pepper; stir well. Raise heat to medium and sauté till mushroom wilts.

Add lemon juice and dill weed; stir well and sauté 5-7 minutes, stirring often.

When mushroom is soft and fairly dark brown, but not burned, add breadcrumbs all at once.

Sprinkle with a teaspoon or so of garlic powder, a fair amount of salt and several shakes black pepper. Stir till all crumbs are thoroughly moistened. This will take a few minutes to do properly.

Add 2 tablespoons additional lemon juice; stir well to incorporate, then salt and pepper to taste.

Spoon stuffing between petals of boiled and drained artichokes, and follow instructions for baking from Baked Stuffed Artichokes With Couscous.

Notes: This stuffing may be made ahead. Cover and refrigerate till ready to use.

A tiny dice of mushroom, celery and onion works best for this stuffing. The petals are small, so we don’t want large pieces of anything.

Do not any add water to this stuffing. The texture should be moist, from the margarine and lemon juice, but crumbly.

Before serving, if desired, drizzle each baked artichoke with melted margarine.

The fresh and powdered garlic are not too much for this stuffing.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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