Artichoke Treasure II
6 Artichoke bottoms canned (can states 5-7, possibly need two cans)â€“ drained & dried
3 tsp Roasted Minced Garlic â€“ Delalloâ€™s brand packed in olive oil
12 fresh Basil leaves
3 â€“ 1 3/4 oz. (Bocconcini) Fresh Mozzarella Balls â€“ cut in half
6 tsp of Delalloâ€™s brand of Pesto
3 lbs. Ground chuck
1 Â½ tsp Chef Paul Prudhommeâ€™s Meat Magic
1 Â½ TBS Oregano
2 tsp nutmeg
3 tsp salt
2 tsp pepper
4 TBS Sutter Home Zinfandel wine
1 TBS Sun dried Tomato Paste
Colavita Olive Oil for brushing the grill racks
6 slices of Fresh Mozzarella Cheese
6 Semi-Hard Italian rolls â€“ sliced horizontally
6 TBS Delalloâ€™s Artichoke Bruschetta
6 Romaine leaves â€“ split & remove the main vein
Step by Step Instructions –
Drain the artichoke hearts from the can, pat them dry & place them on a tray.
Spread each Artichoke Heart with 1/2 tsp of the Delalloâ€™s roasted minced garlic.
Lay 2 Basil leaves in a crisscross on each Artichoke Heart.
Cut each Mozzarella balls in half and place Â½ of a Mozzarella Ball in each Artichoke Heart.
Place 1 tsp of Delalloâ€™s Pesto onto each of the mozzarella.
Place tray into the refrigerator until you build your burgers.
In a large bowl place 3 lbs. Ground chuck, 1 Â½ tsp Chef Paul Prudhommeâ€™s Meat Magic, 1 Â½ TBS Oregano, 2 tsp nutmeg, 3 tsp salt, 2 tsp pepper.
In a small bowl place 4 TBS Sutter Home Zinfandel wine, 1 TBS Sundried Tomato Paste mix well to desolve the paste. Add the Sutter Home Merlot wine & Sundried Tomato paste mixture to the large bowl with the rest of the ingredients. Mix all ingredients well. Separate the mixture into 12 equal parts and form into patties.
Take 1 patty and place 1 filled Artichoke Heart in the middle and top with a second patty and seal the edges to form a stuffed patty. Place the burger on a tray and continue building the 5 other stuffed patties.
Grease the grill racks with the Colavita Olive Oil.
Start the grill and preheat (15 mins) to a temperature of 450 degrees.
Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 2 mins. then for the last 1 to 2 mins. of cooking, place a slice of Mozzarella cheese on each burger and heat to melt the cheese. Remove from heat.
Slice the Semi-Hard Italian rolls horizontally, keeping tops with their partners and lightly toast the buns.
Remove from heat and prepare to plate your burgers.
During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees.
Place 6 of the Semi-Hard Italian bottoms onto the plate, spread each bottom with 1TBS of the Artichoke Bruschetta & then top with the romaine leaves. Top with the burger. Place the lid of the Semi-Hard Italian on top and serve.
2006 â€“ ToniLee M. Monteparte