Stuffed Artichokes Recipe
https://easyhomemaderecipes.caStuffed artichokes are a classic Italian dish that combine the unique flavor and texture of artichokes with a savory, breadcrumb-based stuffing.The artichoke stuffing, made with a blend of parmesan cheese, breadcrumbs, herbs, and spices, adds a delicious layer of flavor to the tender artichoke leaves. If you like stuffed artichokes, try my recipe for Tender Pesto Potatoes, Italian Peas and Mushrooms, or my Sauteed Kale and Potatoes Recipe.
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Ingredients
- 4 Artichokes
- ¼ cup Parmesan cheese grated
- ¾ cup Breadcrumbs
- 4 sprigs Fresh parsley chopped
- 1 Garlic clove
- 1 tsp Salt
- Pepper to taste
- 5 tbsp Olive Oil 3 for frying, 2 to drizzle
- ¼ cup White Wine
- ½ cup Vegetable broth
Instructions
- Prepare artichokes by trimming the stem and discard any tough leaves, Trim top to remove any thorns and tough areas. Soak in cold water, rinse and dry. (see notes)
- Mix breadcrumbs, cheese, parsley, garlic, pepper together in a medium bowl.
- Place artichoke in the centre of the breadcrumb mixture and start to fill the artichoke leaves with the mixture while gently pulling the leaves outward. Fill generously. Set aside. Repeat until all artichokes are stuffed.
- In a medium pot just large enough to accommodate all four artichokes, sauté some garlic in 3 tbsps of olive oil until fragrant.
- Place artichokes in the pan one by one, leaning them against the sides of the pot.
- Drizzle 2 tbsps of the olive oil over the artichokes. Season with salt and add white wine and cook for 5 minutes on medium. Add vegetable broth. Simmer and cook covered for about 45 minutes.
Notes
How to Clean Artichokes
Cleaning artichokes can seem intimidating, but it's actually quite simple once you know how. Here's a step-by-step guide:
- Fill a large bowl with cold water and add a squeeze of lemon juice to prevent browning.
- Remove any tough outer leaves by snapping them off at the base of the artichoke until you reach the more tender leaves.
- Cut off the top ⅓ of the artichoke with a sharp knife and trim the stem so that it's flush with the base of the artichoke.
- Use a pair of kitchen scissors to trim off the pointy tips of the remaining leaves.
- Cut the artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke and any prickly inner leaves.
- If you're planning to cook the artichoke halves whole, rub them with a cut lemon to prevent browning and place them in the bowl of lemon water until you're ready to cook them.
Nutrition
Serving: 1 artichokeCalories: 335kcalCarbohydrates: 29gProtein: 9gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 4mgSodium: 1069mgPotassium: 539mgFiber: 8gSugar: 3gVitamin A: 212IUVitamin C: 17mgCalcium: 172mgIron: 3mg
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