Baked Stuffed Artichokes
- Total Time
- About 1 hour 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 8artichokes
- Juice of 2 large lemons
- ¾cup olive oil
- 3cloves garlic, minced
- 1small onion, finely chopped
- 2cups fresh white bread crumbs
- 4teaspoons red wine vinegar (preferably Balsamic)
- 1tablespoon fresh mint leafs, chopped
- 3tablespoons parsley leaves, chopped
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
360 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 8 grams protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Cut the stalks off the artichokes. Trim the outer leaves and slice an inch off the top. With a pair of scissors, trim the remaining tips from the leaves. When you have prepared the artichokes, put them in water to cover with the juice of one of the lemons so that they do not turn brown.
- Step 3
Cook the artichokes in salted boiling water for 10 minutes. Drain them upside down in a collander and remove the bristly choke.
- Step 4
Meanwhile, heat four tablespoons of the olive oil and cook the garlic and onion until soft. Mix with the bread crumbs, vinegar, mint and parsley. Season to taste with salt and pepper.
- Step 5
Stuff the centers of the artichokes with about two tablespoons of the mixture and press the rest between the outer leaves. Place artichokes in the baking dish and pour in an inch of boiling water. Cover with foil and bake for 45 minutes. Sprinkle with remaining oil and lemon juice. Serve hot or cold.
Private Notes
Comments
Welcome from pandemic land. No pancetta, bacon, or any other pig product left. I used a small amount of shrimp and tons of dried spices. Took the lid off and added the stuffing plus bread crumbs on top for the last 15 minutes. Guys, I never heard of it this way either, but it’s awesome.
Leave the pancetta out.No need to kill a poor pig for an already delicious meal. Time to start thinking about more than our taste buds.
NO ONION!! Otherwise a decent recipe for stuffing artichokes. Never have heard of onions in stuffing for artichokes or mushrooms.