My next preview from my new cookbook, Complete Cajun Cookbook, on sale anywhere books are sold, is the Stuffed Artichoke recipe, found in Chapter 8 Vegetables and Salads, on pages 146-147.
Still found on sale at many local grocery store deli sections, and corner markets, stuffed artichokes can also be made at home with this recipe. Variations in the breadcrumb based stuffing include adding small shrimp or lump crabmeat, or both for added flavor profile and protein. A vegan based recipe could replace the Romano and Parmesan cheese with vegan-based cheese, and omit the anchovies and other protein variations.
This recipe has been a favorite, coming from the Italian cuisine influences on Cajun and Creole cooking methods.
The recipe pages from the book are displayed below:
Bon appetite!
