Pork-Braised Artichokes
Published February 20, 1982
- Total Time
- 1 hour 30 minutes
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Ingredients
6 large artichokes
2 ounces minced pork
1 ounce minced nitrite-free bacon
1 small onion, chopped
Olive oil
8 ounces chopped mushrooms
Salt and pepper to taste
12 to 18 slices nitrite-free bacon
½ cup white wine
½ cup vegetable or chicken stock
Nutritional analysis per serving
13 grams carbs; 35 milligrams cholesterol; 287 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 21 grams fat; 6 grams fiber; 479 milligrams sodium; 12 grams protein; 2 grams sugar
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
Trim off the stems and cut off half the tops of the artichokes. Simmer for 10 minutes; refresh in cold water and drain again.
- Step 2
Remove the chokes and fill with following stuffing.
- Step 3
Stew the pork, bacon and onion in pan but do not let the meat brown.
- Step 4
Add a tablespoon or so of oil, mushrooms, salt and pepper. Cook for five minutes, stirring occasionally.
- Step 5
Tie two or three slices bacon around each artichoke with a string and place in ovenproof dish with oil. Fry lightly.
- Step 6
Add wine and stock. Cover and braise for about one hour at 350 degrees. Remove string and serve with juices.
Private Notes