Artichoke Stuffed Mirlitons
Delisous mirlitons stuffed with artichoke hearts and traditional Creole-Italian seasonings.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Equipment
Here's What You Need
- 4 Mirlitons
- 4 Tablespoons butter plus some for the topping.
- 1 cup roughly chopped yellow onions
- ½ cup roughly chopped bell peppers
- ½ cup roughly chopped celery
- 3 Tablespoons chopped garlic
- 2 cups roughly chopped artichoke hearts
- 2 bunch green onions - sliced
- 3 Tablespoons lemon juice
- 1 ½ cups seasoned breadcrumbs - plus some for topping
- 1 cup grated romano cheese
- ½ cup parmesan cheese - plus some for topping
Herb and Spice Blend
- 2 teaspoons Creole Seasoning
- 1 teaspoon white pepper
- 1 teaspoon kosher salt - in all
Fresh Herbs
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh thyme
- 1 ½ teaspoon finely chopped fresh tarragon
- 1 tablespoon finely chopped fresh marjoram
- 1 tablespoon finely chopped fresh basil
Here's What You Do
- Slice mirlitons in half lengthwise. Place in boiling water for about 30 minutes until fork tender. Remove the mirliton halves to cool. When cooled, remove the seeds and discard. Carefully scoop out the meat leaving the shell for stuffing. Place the mirliton flesh in a strainer or colander to drain. Reserve scooped-out halves for stuffing.
- Add the butter to a 12-inch cast iron or non-stick skillet over medium heat.
- Add the Trinity (yellow onions, bell peppers, and celery) and saute for about 8 minutes until the vegetables soften and the onions become translucent.
- Add the chopped artichoke hearts and continue to saute for about 3 more minutes.
- Next, add the garlic, Creole seasoning, and white pepper. Mix well and saute for about 2 minutes.
- Add the reserved mirliton flesh and about ½ teaspoon kosher salt. Mix well and continue to saute for 5 minutes.
- Add the green onions and saute for about 1 minute.
- Remove the skillet from the heat.
- Add the fresh herbs, lemon juice, and grated cheese. Mix to blend.
- Slowly add the breadcrumbs, starting with about half. Mix well and add more until you have the consistency you want.
- Mix well and let the stuffing sit for about 5-10 minutes.
- Stuff the mirliton shells with the filling, pressing to make sure all the voids are filled. Place the stuffed mirlitons on a prepared baking sheet or baking pan.
- Combine 2 to 3 tablespoons each of breadcrumbs and parmesan cheese, then sprinkle lightly on top of each stuffed mirliton. Place two small tabs of butter on top of each.
- Place the baking sheet in a preheated 350-degree Fahrenheit oven and bake for 30 minutes or until golden brown.
- Remove the baking sheet from the oven and let the mirliton sit for about 5 minutes before serving.
Notes
Read my article Artichoke Stuffed Mirliton for more detailed instructions with Tips and step-by-step photos.
Leftovers, if wrapped airtight, will maintain their quality for 3 to 5 days in the refrigerator or 5 to 6 months in the freezer.
This recipe can be made a day or two in advance. Make this recipe up to the point that you stuff the shells, then place them in an airtight container in the fridge. Sprinkle on the breadcrumbs/parmesan mixture and tabs of butter on top when you are ready to bake, then bake as directed.
Every bit of the mirliton is edible, including the skin and the seed.
This can be made into a casserole. Prepare a baking dish by spreading softened butter all over the inside, then add the filling. Sprinkle the breadcrumb/parmesan mixture on top, place several pats of butter on top, and bake for 30 minutes in a preheated 350-degree Fahrenheit oven.
Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 1385mg | Potassium: 284mg | Fiber: 5g | Sugar: 5g | Vitamin A: 827IU | Vitamin C: 23mg | Calcium: 291mg | Iron: 2mg
