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Ingredients
6 fresh artichokes
2 cups bread crumbs
1 cup finely shredded Parmesan cheese
½ cup chopped fresh parsley
3 cloves garlic, minced
1 tablespoons oregano
½ teaspoon black pepper
6 cloves garlic, cut in half
Salt, to taste
¼ cup olive oil (or to taste)
Nutritional analysis per serving (6 servings)
43 grams carbs; 17 milligrams cholesterol; 390 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 17 grams fat; 9 grams fiber; 681 milligrams sodium; 18 grams protein; 4 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
With one push of a sharp, heavy knife, cut off the upper part of each artichoke at a point about 1 to 1 ½ inches from the top. With a pair of scissors, snip off the tips of the remaining outside leaves below that point. Cut the stem off, making a flat base. Using a sharp spoon, dig out the center leaves and the choke, the thistlelike part of the base.
- Step 2
Mix the next 6 ingredients in a large bowl.
- Step 3
Take each trimmed artichoke and, standing it in the bowl of seasoned crumbs, spread the leaves apart with your fingers and force in as much of the crumb mixture as it will hold.
- Step 4
Stand the artichokes in a large pot and sprinkle the garlic pieces around the bottom. Add water to a depth of 1 inch and salt to taste. Drizzle the olive oil over the tops of the artichokes, and simmer, covered, for 30 minutes, or until tender. Serve hot or lukewarm, with the cooking liquid.
Private Notes
Comments
Great basic recipe for stuffed artichokes. Easy and simple. The only hard part is waiting for them to cool enough to enjoy.