Porcini Restaurant
2048 Sansom Street | 215.751.1175
porcinirestaurant.com

Stuffed Artichokes

Procedure:
Begin by cutting the top off of the artichoke about 1/3 of the way down. Cut the stem off the bottom of the artichoke as close to artichoke as possible, making a flat bottom.

Place artichokes upside down on counter top, press down until leaves are spread partially open. Turn over, spread leaves a little more. In the center of the artichoke you will see soft leaves, this is the choke. Pull out chokes with fingers. To remove the remainder of choke, use a spoon.

Coat bottom of large skillet with Italian extra virgin olive oil, at medium heat add finely chopped garlic cloves. Let cook for about 30 seconds, then add bread crumbs.

Stir with wooden spoon, until bread crumbs are lightly toasted. You may have to add a little more extra virgin olive oil during this process (do not let the breadcrumbs clump).

After the breadcrumbs cool, add parsley, once again spread leaves of artichokes, sprinkling one cup of breadcrumbs per artichoke, until breadcrumbs fall between the leaves.

Place artichokes in baking pan and pour in warm water until small bottom leaves are almost submerged in water. Cover in plastic wrap then foil, seal tightly and place in 400-degree oven for one hour. Check at 45 min. Artichokes are finished when leaf pulls off with ease.

A great way to start your Sunday dinner!

Joseph Poon Chef Kitchen
1010 Cherry Street, 2nd floor | 215.928.9333
www.josephpoon.com

Gluten Free General Joe Chicken

As demonstrated by Chef Joseph Poon on The Ellen DeGeneres Show. Makes 2 servings.

Procedure:
Slice chicken breasts, marinate and dust with dry cornstarch. Deep-fry chicken breast pieces until brown. Place crispy chicken on the plate. Heat up the sauce. Pour sauce on the top of the General Joe Chicken, making sure all chicken is covered.

Serve with rice and decorate with crispy basil. Enjoy!