- (1) 7 - 8 1/2 ounce package corn-muffin mix
- 4 medium artichokes
- 2 tablespoons salad oil
- 1 medium red pepper, diced
- 3/4 pound cooked ham, cut into 1/2 inch chunks
- 3 green onions, sliced
- (1) 8 3/4 ounce can whole-kernel corn
ABOUT 2 HOURS BEFORE SERVING:
Prepare corn muffin mix in an 8" x 8" pan as label directs for corn bread; cool completely.
Meanwhile, cut off stem and about 1 inch across the top of each artichoke. Pull off small leaves from around the bottom. With kitchen shears, trim thorny tips of leaves. Rinse artichokes with running cold water.
In 5 quart Dutch oven over medium low-heat, place artichokes on wire rack about 1 inch boiling water. Cover and steam artichokes about 25 minutes or until leaves pull apart easily. Remove artichokes from Dutch oven; cool until easy to handle. Do not discard water in Dutch oven. Remove tiny leaves from artichoke centers. Scrape out, discard choke. Rince artichokes with running warm water, drain.
While artichokes are steaming, in 12 inch skillet over medium heat, in hot sald oil, cook red pepper until tender-crisp, about 5 minutes. Add ham and green onions and cook about 5 minutes longer or until vegetables are tender. Remove skillet from heat; stir in corn with it's liquid. Crumble corn bread into vegetable mixture in skillet. Mix well.
Spoon corn-bread mixture into centers and between leaves of artichokes. Return artichokes to wire rack above water in the same Dutch oven. Over high heat, heat water to boiling. Reduce heat to medium-low; cover and steam artichokes 25-30 minutes until a leaf can be pulled off easily. Makes 4 main dish servings.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.