Baked Stuffed Artichokes
Published November 17, 1984
- Total Time
- About 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 artichokes
Juice of 2 large lemons
¾ cup olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cups fresh white bread crumbs
4 teaspoons red wine vinegar (preferably Balsamic)
1 tablespoon fresh mint leafs, chopped
3 tablespoons parsley leaves, chopped
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
37 grams carbs; 362 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 9 grams fiber; 506 milligrams sodium; 8 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
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.