Artichokes Stuffed with Bulgur and Mushrooms – “Anginares”

by Mary Papoulias-Platis

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Stuffed Artichokes is a popular dish within the Greek cuisine. Grown in family gardens, they are very popular in restaurants across Greece.  This recipe stuffed with bulgur and mushrooms is new and improved from the traditional bread crumb stuffing to a more healthful bulgur grain. Greeks love to stuff everything!  We stuff tomatoes, eggplant, squash, so I decided to stuff artichokes. Artichokes are grown along our coastal region of Monterey California,   producing nearly 100% of the artichokes. They are a great source of vitamin C, foliate, and potassium. For information on the artichoke festival see this site, California Artichoke Board. One last note; when buying artichokes look for a nice green color, and with leaves that are closed, not open. Visit the Cooking Technique for this recipe for more detailed pictures.

A quick list of other artichokes dishes to make.

What Do I Make with Artichokes

In the Greek Diet we do love to stuff our vegetables when we can. You can use rice, bulgur, or breadcrumbs with herbs to do this. Many time we will add a sauce or egg-lemon sauce to finish off a dish like this.

 

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Artichokes Stuffed with Bulgur and Mushrooms – “Anginares”

Try this satisfying bulgur-stuffed artichoke for a healthful alternative.
Course Side or Main
Cuisine California Greek
Keyword artichokes, bulghur, stuffed
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 4 large globe artichokes, trimmed and center removed
  • 1 cup bulgur
  • 2 cups water
  • 1 teaspoon salt
  • 8 oz. 1 small package of mushrooms, finely diced
  • 1 onion, finely diced
  • 4 garlic cloves, crushed
  • 1/2 cup toasted pine nuts
  • 2 tablespoon chopped parsley
  • 1 teaspoon chopped sage
  • 2 teaspoons chopped thyme leaves
  • 2 lemons, juice and zest of 1 lemon for filling, juice of 1/2 lemon for water
  • 1/2 cup currants
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 tablespoons olive oil or water, 3 Tbls. for saute, and 2 Tbls. for filling
  • 1 cup Mixithra Greek cheese, or grated Parmesan
  • 2 cups white wine or sherry

Instructions

  1. Bring 2 cups of water to a boil. In a medium bowl add 1 cup of bulgur and add the boiling water. Add 1 teaspoon salt and cover. Let stand for 30 minutes.
  2. In the meantime, place three tablespoons of olive oil in a large skillet and saute mushrooms, onions, garlic, pine nuts, parsley, sage, thyme, zest of one lemon, lemon juice of 1 lemon, currants, salt, pepper.
  3. Remove from stove and allow to cool for 30 minutes.
  4. Clean artichokes using a serrated knife cut off 1/3 of the top of the artichoke. Take off one row of bottom outside leaves. With scissors trim the leaves in half all the way around the artichoke. Cut off the stem, all but 1/2 inch to allow artichoke to stand in the cooking pan. Using a corer, a spoon, or your fingers pull out center of artichoke until all thistle and yellow leaves are gone, leaving the heart in place.
  5. Place artichokes in a bowl of water with the juice of 1/2 lemon , to keep the artichokes from turning brown.
  6. Squeeze any excess of liquid out of the bulgur, using a paper towel or a sieve.
  7. Add bulgur, cheese and 2 tablespoons of olive oil to the stuffing mixture, so it becomes paste-like.
  8. Stuff the inside of each artichoke and divide remainder of stuffing among the four artichokes. Stuff one layer of leaves from each artichoke.
  9. Add a drizzle of olive oil on top of each artichoke. Place the artichokes in a large deep sauce pan or dutch oven and add the wine and cover.
  10. Bring to a boil and reduce heat to a simmer. Cook on the stove top at a simmer for one hour. Check occasional to see if more liquid is needed.
  11. Let cool for 10 minutes before serving. Drizzle any cooking juices on top. Serve warm.

You may want to try my other recipes using artichokes below:

Thyme Infused Artichokes with Pesto

Lamb Stew with Artichokes and Gigante Beans

Braised Greek Lemon Chicken with Artichokes

Arugula Salad with Fava Beans and Artichokes

Thank you for stopping by and get healthy!

 

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Cooking Technique with Stuffed Artichokes

by Mary Papoulias-Platis

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Use this cooking technique with the: Stuffed Artichokes with Bulgur and Mushroom Recipe

You will need the following equipment:

a frying pan or skillet
a bowl
serrated knife, a spoon or corer, scissors
a deep saucepan or dutch oven

Prep all your ingredients. I like to use a sheet pan for organization.


Begin by preparing the bulgur. See recipe. Set aside.
Saute the mushrooms, onion, and the rest of the ingredients.

Cool and drain the bulgur and mix with the filling.


Wash and trim the artichokes and place in cold water with lemon.

Stuff the center of each artichoke with filling and a couple of layer of the leaves.

Place the artichokes in a deep saucepan or casserole. Add wine. Cover.


Cook on the stove top on simmer for one hour. Occasionally, check for more liquid if needed. Cool. Serve warm.

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Meet The Chickpea

by Mary Papoulias-Platis

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Chickpeas are dried edible seeds from leguminous plants and often known as garbanzo beans.  They are round in shape, with a light brown color and can be found cooked and ready to eat in a can or dried, uncooked in packages or bins at your local market.

Also know as pulses, chick-peas are featured prominently in the Middle Eastern cuisine. Chickpeas have been transformed into many healthy and nutritious dishes such as hummus, falafel, and soups.

Pulses, the category they fall under, are a great pantry item lasting up to 6 months in an airtight container. They are an inexpensive source of protein, making them a popular bean. Addition to protein they also contain a great  source of fiber, iron, vitamin B and C, calcium, and can help in lowering one’s cholesterol.
When I decided to take the unprocessed food challenge this month, I was craving for a big bowl of hummus for an afternoon lunch snack, and found myself reaching for a can of beans in my pantry. I caught myself in my tracks wondering how I was going to eat my hummus lunch unprocessed. So, I ventured out to my supermarket looking for chickpeas in the raw-uncooked. From a bin, I snatched up one pound of beans hoping that would be enough, headed back home to accomplish my first task to make them into something edible for dinner.

Chickpeas need to soak overnight.  Taking that into consideration, I threw them into a pot of water for them to soak upon returning from the store.  I had a salad for lunch that afternoon, dreaming of the many possibilities for my chickpeas tomorrow. To learn the complete visit here: Cooking Technique with Chickpeas.

From the one pound of cooked chickpeas, I ended up making three dishes, chick-pea stew, hummus, and a Greek bean salad.

I have broken down the simple process from their raw stage to their cooked stage. Once they are cooked, you may eat them all, or freeze them in smaller batches to be added later to your salads and soups. Take a look and hopefully you will engage in making these recipes and enjoy the pleasure of eating fresh chickpeas.

Recipe # 1 Chickpea Stew with Fall Vegetables

Recipe #2   Fresh Garlic Hummus

Recipe #3   Greek Chickpea Salad

If you would like to join the October #Unprocessed Challenge visit:  www.eatingrules.com

Three different recipes you can try and enjoy!

Mary 

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Hummus with Pomegranate

by Mary Papoulias-Platis

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This hummus recipe made from chickpeas has been in our family for a very long time. It’s a simple garlic chickpea base, with a pomegranate seed topping for crunch. I change it up by adding  roasted peppers, spinach, artichokes, and fresh spices. One of my most popular recipes for my cooking classes and catering is the simple not flavored but just the beans. Keep in mind they can be added to so many dishes including soups, salads, chili and braises. You can cook them yourself, or buy them canned. If buying canned try and purchase organic chickpeas. If you would like to make hummus from scratch, I have instructions HERE. I do use organic beans, here’s a good source, Arrowhead. Beans can stay on the supermarket shelf for a couple of years, so organic is best. Canned beans are also carefully stored in lined cans safe for your consumption. Try the many recipes I have below, I’m a fan of these beans as they have many health benefits and can be added to just about anything, stews, soups, salads, appetizers and used as stuffing vegetables, potatoes, and squash.

Arrowhead Mills Organic Chickpeas

Or try organic canned beans from Eden.

 

Eden Organic Garbanzo Beans

Here are few Benefits of Chickpeas:

  • Helps regulate blood sugar
  • Helps digestion with fiber
  • Lowers cholesterol

Dried chickpea beans.

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Hummus with Pomegranate – “Revithosalata”

A traditional hummus with a hint of pomegranate seeds on top!
Course Side Dish
Cuisine California Greek
Keyword california greek, hummus, pomegranate
Author Mary Papoulias-Platis

Ingredients

  • 4 cups cooked chickpeas
  • ½ cup tahini
  • 2/3 cup warm water
  • 1/3 cup Bragg Extra Virgin olive oil
  • 2 lemons, juiced
  • 4-5 garlic cloves
  • 4 teaspoons Bragg Liquid Aminos
  • 2 teaspoons pepper
  • 2 teaspoons cumin
  • 1/2 cup Pomegranate seeds for topping - optional

Instructions

  1. Place chickpeas, water, and juice in blender or food processor.

  2. Add spices, garlic, liquid aminos and pepper.

  3. Process the mixture until smooth about 2 minutes.
  4. Pour the olive oil and tahini in the mixture and blend until smooth, for another 2 minutes.
  5. Taste for additional seasonings or lemon juice.
  6. Add pomegranate seeds for topping.

Recipe Notes

Makes 1 quart.

For a Party: This can be made several days ahead of time and refrigerated. Can be served at room temperature.

Hummus made from chickpeas.

For the Cooking Techniques for this post, Cooking Techniques: Chickpea Hummus

You may also enjoy:

Roasted Beet Hummus

Hummus with Pomegranate

Cooking Techniques: Chickpea Hummus

Quinoa and Chickpeas with Pesto

Quinoa and Chickpeas with Pesto

 

Get Cooking, and Stay Healthy!

 

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Chickpea Stew with Fall Vegetables – “Revithada”

by Mary Papoulias-Platis

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This freshly cooked Chickpea Stew and Fall hearty vegetables makes this soup one healthful and tasty dish. This recipe is made with dried chickpeas that have been soaked and cooked the day before. Feel free to substitute canned beans in this recipe. Select your favorite vegetables for this recipe, and make it your own dish. I serve this with a dollop of yogurt, but feel free to substitute sour cream, or feta as your choice of topping. When shopping for dried beans, make sure it’s freshly packed and not in big bins. Preferably organic as well. When opting to go with canned beans, it’s a must to go organic for many reasons. The cans have a protective inside liner, and the beans are treated with organic products. If you go online check out Ranch Gordo beans. The only beans I buy.

Uncooked chickpeas

To start with dry beans, soak the amount you need overnight. To learn all about this technique, please go to the following link:

Cooking Technique: How to Cook Fresh Chickpeas – Rivithia

Here’s the chickpeas cooked and ready for any dish! A great source for fresh chickpeas can be found at Rancho Gordo online.

Rancho Gordo Beans

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Chickpea Stew with Fall Vegetables – “Revithada”

A traditional chickpea soup made in my Greek home weekly.
Course dinner
Cuisine Greek
Keyword chickpeas
Author Mary Papoulias-Platis

Ingredients

  • 4 cups cooked chickpeas
  • 1 cup water or broth
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground fennel
  • 1 teaspoon dried oregano
  • 1 zucchini, chopped
  • 1 tomato, chopped
  • 1 garlic clove, minced
  • 1/2 red pepper, chopped
  • 2 cups fresh spinach, roughly chopped
  • 1 teaspoon of olive oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1 teaspoon fresh mint or parsley

Instructions

  1. Place olive oil in a deep soup pot. Add onions, spices, salt, pepper and red pepper and saute until soft.
  2. Add garlic clove and saute for one minute.
  3. Add the tomatoes, zucchini, broth or water, spinach and cook for 15 minutes.
  4. Add the beans and cook for additional 15 minutes. Adjust with salt and pepper.
  5. In a small bowl mix the mint with the yogurt.
  6. Place a dollop of yogurt on each serving.

Recipe Notes

Canned chickpeas can be used in this recipe. Just rinse and drain, then add to vegetables.

Try out the many more recipes for chickpea recipes on my blog.

Quinoa and Chickpeas with Pesto

Avocado Salad Stuffed with Chickpeas

Cooking Technique: How to Cook Fresh Chickpeas – Rivithia

Greek Chickpea Salad – Rivithia

Roasted Beet Hummus

Stay Healthy,

 

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Greek Chickpea Salad – Rivithia

by Mary Papoulias-Platis

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This is the simplest Greek chickpea salad I have ever made. The cooked chickpeas are dressed with a simple vinaigrette with the addition of sliced red onions. That’s it! But make sure you use an excellent extra virgin olive oil for the dressing. You can plan ahead and use fresh chickpeas. I buy my fresh beans from Rancho Gordo, a good source for organic and heirloom fresh beans. If you don’t have time to make the chickpeas from scratch, simply use organic canned chickpeas and rinse before adding to the salad.

Why eat chickpeas?

  • Packed with nutrients
  • Keep you feeling full with protein and fiber
  • Rich in plant protein
  • Fairly low-glycemic level may support blood sugar
  • Helps in digestion
  • May help brain function
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Greek Chickpea Salad – Rivithia

Made by my mother weekly in our home. Simply the best salad ever!
Course Salad
Cuisine Greek
Keyword chickpeas, Greek, salad
Author Mary Papoulias-Platis

Ingredients

  • 2 cups cooked chickpeas, fresh or canned
  • 1/2 red onion, thinly sliced
  • 1 tablespoon finely chopped parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • pinch of pepper

Instructions

  1. Place the chickpeas in a bowl. Add the sliced onion and parsley.
  2. Mix the olive oil, vinegar, salt and pepper together.
  3. Pour over the chickpeas.
  4. Toss the salad together.

Here is my Cooking Technique for Cooking Fresh Chickpeas.

Other recipes you may enjoy with Chickpeas,

Avocado Salad Stuffed with Chickpeas

Quinoa and Chickpeas with Pesto

Chickpea Soup with Kale and Barley

Stay Healthy,

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Cooking Technique: How to Cook Fresh Chickpeas – Rivithia

by Mary Papoulias-Platis

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This recipe is a step by step cooking technique for cooking fresh chickpeas.

The chickpea is a round shaped legume with a light brown color. They have a firm texture and mild nut-like flavor.  I use them to make homemade soups, hummus, and as a nutty taste for my salads. I purchase my beans from Jimbo’s an organic health food store, where they can be purchased from a bin. They also can be found packaged near other legumes in your nearby store. When you buy them they are hard, and dried, so you will need to plan ahead and soak them overnight.

For this recipe you will need the following:
one large pot
1 pound fresh chickpeas
1/2 onion
1 bay leaf
2 whole garlic cloves, peeled
1 celery stalk
1 carrot, peeled
2-3 sprigs of  the following: thyme, rosemary, or parsley

Note: 2 teaspoons of salt will be added after cooking the beans

The night before: Place the beans and cold water in a pot and soak overnight.

The next day add all the ingredients to the pot. (not the salt)
Fill the pot with more water, up to 2 inches above the beans.
Boil and reduce to a simmer.
Skim the white foam off the top of the beans, as  they cook.

Cook beans for  1 to 1 1/2 hours until soft. Check by biting into them, when they have softened remove beans from the heat.


Add 1 tablespoon of salt and stir. Cool.
Remove all the vegetables and herbs. Drain.

They are now ready for your recipe.

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Cooking Techniques: Chickpea Hummus

by Mary Papoulias-Platis

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Here are the photos for the Cooking Techniques in making Chickpea Hummus. Gather all your mise en place, (everything in it’s place)  before making the hummus. This makes cooking more enjoyable because you have all your ingredients ready for the process.

Materials:

a  food processor or a strong blender (Vita-Mix)
spatula
measuring cups

This recipe has many ingredients so I suggest you prep ahead of time.

Add the garbanzo beans, water, lemon juice, salt, pepper and spices to the food processor.

Blend until smooth.

Add olive oil and tahini. I found if you add these last, the beans become smoother.


Blend until smooth. Taste for adjustments.

Top with nuts, berries and spices.

Place in a bowl and serve, or refrigerate for up to 3-4 days.

One of my go-to weekly recipes!

Mary 

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Apple Strudel with Raisins or Cranberries

by Mary Papoulias-Platis

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I buy my apples at the farmer’s market from Smit Orchards for this Apple Strudel which can be made with raisins or cranberries.. I found them at the Vista Farmer’s Market, and can’t stop buying their fabulous apples. Apples are always in my home. They also sell fresh squeezed unfiltered apple juice. Oh my, what a treat!

Smit Apples

I planted two “Anna” apple trees in my backyard and they are loaded with apples twice a year! I have no idea if that’s normal for a tree, but I’m not complaining! They are perfect for pies, crumbles, and strudels.

To see how I made this, please go to Cooking Techniques here.

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Apple Strudel with Raisins or Cranberries

Strudel can be assembled quickly for a lovely dessert anytime! It can be frozen before you bake it, and placed in the freezer. Just make sure you defrost the phyllo in the refrigerator the night before, you plan on making it!
Course Dessert
Cuisine California Greek
Keyword apple, phyllo, strudel
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 4 large green and red apples
  • 1/2 cup sugar
  • 1/2 cup raisins or dried cranberries, I use cranberries in this picture
  • 1/2 cup walnuts, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 package phyllo dough, thawed
  • 1/2 cup butter, melted

Instructions

  1. Butter large cookie sheet or sheet pan.
  2. Peel and thinly slice the apples. In a large bowl, toss apples with sugar, raisins or cranberries, walnuts, cinnamon, nutmeg, and salt.
  3. Lay out two sheets of wax or parchment paper side by side. Place one sheet of phyllo on paper and butter.
  4. Continue layering phyllo brushing each sheet with butter.
  5. Pre-heat oven to 375 degrees.
  6. Starting at the long end of the phyllo, place apple mixture to about 1/2 inch from edges and end, covering only 2-3 inches of one end.
  7. Roll phyllo like an envelope, folding in sides, as you go along.
  8. Place seam side down on cookie sheet. Score (cut phyllo just through the first layers) into 8 pieces. Butter roll.
  9. Bake for 45 minutes or until golden brown. Cool on the cookie sheet for 30 minutes.

Recipe Notes

To serve: sprinkle with powdered sugar, or serve with ice cream.
Serve warm or cold.

 

Apple Studel Fresh

Here it is straight out of the oven! Let it cool for 20 minutes and enjoy!

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