Stuffed Artichokes
4 - 6 artichokes, trimmed
1 cup (250 ml) bread crumbs
1/4 cup (60 ml) grated Parmesan cheese
1/4 cup (60 ml) chopped parsley
2 cloves garlic, finely chopped
1 rib celery, finely chopped
2 Tbs (30 ml) capers, chopped (optional)
1 Tbs (15 ml) chopped anchovies or anchovy paste (optional)
Salt and freshly ground pepper to taste
Olive oil
Steam or boil the artichokes for 15 minutes. Drain and cool. Scoop
out and discard the central leaves and chokes. Combine remaining
ingredients except for the olive oil in a small bowl and fill the
artichokes with the mixture, filling the center and forcing the
stuffing in between the leaves of the artichokes. Place in a baking
dish and add about 1 inch (2.5 cm) of water or chicken broth to the
dish. Drizzle with olive oil, cover tightly and bake in a preheated
350F (180C) oven for 1 hour. Serves 4 to 6.
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Bay Leaf Pudding (Leche Asada con Laurel)
For the caramel:
1 cup (250 ml) sugar
1/4 cup (60 ml) water
1 bay (laurel) leaf
For the custard:
4 eggs
8 egg yolks
1 cup (250 ml) sugar
2 tsp (10 ml) vanilla extract
4 cups (1 L) milk
1 cup (250 ml) heavy cream
1 bay (laurel) leaf
To make the caramel, combine the sugar, water, and bay leaf in
a small saucepan and cook over medium heat until the sugar is
amber colored. Remove the bay leaf and reserve. Pour the caramel
into a 2 1/2-quart (2.5 L) baking dish, tilting it to coat the entire
bottom and sides. Combine the eggs, yolks, sugar, and vanilla in
a large bowl and whisk until pale yellow in color. Add the milk and
cream, stirring to combine thoroughly. Pour into the prepared baking
dish, place the baking dish in a larger baking dish, and add enough
water to come halfway up the side of the smaller baking dish. Float
the remaining bay leaf in the center of the custard and bake in a
preheated 350F (180C) oven for 1 hour. Cool to room temperature
or chill in the refrigerator until ready to serve. Place the caramelized
bay leaf on top of the custard, slightly overlapping the baked bay
leaf. Serves 6 to 8.
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