Artichokes are just now coming into season so for a side dish with a difference or an impressive starter, get down to your local greengrocers and try out our Peruvian recipe for artichoke stuffed with scallops. For a cheaper and less fussy alternative, you could try stuffed courgettes with spicy chorizo sausage or cold stuffed tomatoes with chicken.
ARTICHOKES STUFFED WITH QUEEN SCALLOPS:
- 6 large artichokes
- 24-30 queen scallops
- 2 teaspoons of corn flour
- ½ a cup of grated parmesan cheese
- 2 small glasses of milk
- 2 limes
- Sunflower or vegetable oil
- Salt and pepper to season
1. In a large pan of cold water place a wedge of lime and a smidgen of oil. When the water is at boiling point add the artichokes and cook until they are soft.
2. Clean the scallops and set to one side. Add the juice of a lime, salt and pepper and leave for 10 minutes to marinade. Then add a few scallops into the base of the artichoke half.
3. Make a thick white sauce with the milk and thicken with corn flour. Add the parmesan cheese at the end and season with salt and pepper.
4. In a buttered dish, place the artichoke halves and pour the white sauce on top. In a medium hot oven cook the artichokes until golden. Serve piping hot.
Tip: Don’t discard the leaves – for a quick snack melt some butter and dip the leaves into it. A great way of polishing off the little piece of artichoke that remains.
TOMATOES STUFFED WITH CHICKEN:
- 6 Tomatoes
- 3 handfuls of cooked shredded chicken
- ¾ of a cup of mayonnaise
- 1 tablespoon of chopped parsley
- 2 boiled eggs
- 6 lettuce leaves
1. Chop the top off the tomato and using a spoon scoop out the seeds and flesh inside.
2. Mix the chicken in with mayonnaise and parsley.
3. Stuff the tomatoes and decorate with lettuce leaves.
COURGETTES STUFFED WITH CHORIZO:
- 6 courgettes
- 2 boiled eggs
- 2 slices of bread – preferably 1 or 2 days old.
- 1 cup of evaporated milk
- 3 tablespoons of grated parmesan cheese
- 1 generous handful of white breadcrumbs
- 100g of melted butter
- Salt, pepper and nutmeg to season.
1. Cut off the thin section of the courgette so you are left with the largest part. Cook them in boiling water until they are al dente.
2. With a spoon scoop out the flesh and put to one side.
3. Finely chop the chorizo and fry gently until golden.
4. In a liquidizer, blend the flesh of the courgette, eggs, bread with the evaporate milk. Add the chorizo, nutmeg, salt and pepper and melted butter into the mixture.
5. Stuff the courgettes and top with breadcrumbs and more parmesan.
6. Place them on a baking tray and cook until soft and golden.
Tip: Don’t discard the flower of the courgette. You can dip it in batter and deep fry it –a naughty treat but simple divine!