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Recipe: Artichokes Stuffed With Garlic Cheese Breadcrumbs
Similar Categories: Artichokes, Stuffed, Garlic, Cheese, Breadcrumbs
Serving Size : 8
GARLIC-CHEESE STUFFING:
1 1/2 cups dry bread crumbs
1 cup grated Romano cheese -- (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper
8 small whole artichokes
outer leaves removed, stems and tops
trimmed, and chokes removed -- (see Notes)
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon -- cut into 8 wedges
TO PREPARE:
For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4
teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into
the cavity of each artichoke.
TO COOK AND SERVE:
Arrange artichokes upright in a single layer in a nonreactive Dutch oven or
large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil. Add
remaining ingredients, along with enough water to come 1 1/2 inches up the
sides of the artichokes.
Bring to simmer; cover and simmer until a small knife inserted into each
stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40
minutes.
Carefully remove artichokes with a slotted spoon and let them drain on paper
towels. (Can be covered and set aside at room temperature up to 4 hours.)
Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 321 Calories; 19g Fat (49.8% calories
from fat); 12g Protein; 31g Carbohydrate; 8g Dietary Fiber; 15mg
Cholesterol; 468mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 0 Fruit; 3 1/2 Fat.
GARLIC-CHEESE STUFFING:
1 1/2 cups dry bread crumbs
1 cup grated Romano cheese -- (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper
8 small whole artichokes
outer leaves removed, stems and tops
trimmed, and chokes removed -- (see Notes)
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon -- cut into 8 wedges
TO PREPARE:
For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4
teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling into
the cavity of each artichoke.
TO COOK AND SERVE:
Arrange artichokes upright in a single layer in a nonreactive Dutch oven or
large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil. Add
remaining ingredients, along with enough water to come 1 1/2 inches up the
sides of the artichokes.
Bring to simmer; cover and simmer until a small knife inserted into each
stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40
minutes.
Carefully remove artichokes with a slotted spoon and let them drain on paper
towels. (Can be covered and set aside at room temperature up to 4 hours.)
Serve warm or at room temperature.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 321 Calories; 19g Fat (49.8% calories
from fat); 12g Protein; 31g Carbohydrate; 8g Dietary Fiber; 15mg
Cholesterol; 468mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3
Vegetable; 0 Fruit; 3 1/2 Fat.
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