Doxy’s has an original line of starter mixes that can be used to season anything from halibut to hamburgers. Made with all-natural ingredients that are vegan and low in sodium, Doxy’s mixes come in a variety of flavors that include Ranch, Onion, Dill, Smoky Chipotle, and Basil Poppy that will turn any average dinner into a culinary craft. This recipe for stuffed artichokes has an abundance of flavor and can be made without the Genoa Salami for vegans.
Doxy’s™ Stuffed Artichokes
3 Fresh Artichokes
1 1/2 cups Plain Panko
1 packet Doxy’s™ Refined Ranch Starter
10 slices Genoa Salami, cut into 1/4 inch pieces
1) With a sharp knife, cut about 1 inch off the top of each artichoke, or enough so you can see the light leaves in the center. Then cut the stems off of each artichoke, so they can stand level when placed on a plate. Snip any sharp ends off the leaves and stretch them open a bit by hand.
2) In a large skillet begin to heat about 2 tablespoons of Olive Oil over medium-high heat and add the Panko, Doxy’s™ Refined Ranch Starter and Genoa Salami. Stir frequently, toast until Panko is golden brown and remove from heat.
Spoon a generous amount of Panko mixture onto the top of each artichoke and begin to spread it out so it falls into each leaf. Add more of the mixture, ensuring that each of the outer leaves gets a generous amount of the toasted Panko. Once all of the artichokes are stuffed, add about 1/4 inch of water to a large stock pot and carefully place each artichoke in the pot, being careful not to spill the mixture. Cover the stock pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to medium and allow to steam for 45 – 60 minutes.
NOTE: Check water level frequently as it evaporates quickly. Add more water as necessary.
Artichokes are done when an outer leaf pulls away easily.
*Recipe and image courtesy of Doxy’s™.*