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Recipe: Artichokes Stuffed With Bread Crumbs Capers And Herbs
Similar Categories: Artichokes, Stuffed, Bread, Crumbs, Capers, Herbs
Artichokes Stuffed with Bread Crumbs, Capers & Herbs
Yield: 4 Servings
4 Artichokes
1/2 Lemon
1 3/4 c Fresh bread crumbs
4 tb Extra-virgin olive oil
2 Cloves garlic; minced
3 tb Fresh parsley; chopped
1/2 c Parmesan cheese; fershly
-grated
2 tb Green olives; chopped
2 tb Capers; rinsed
4 ts Thyme; chopped, or marjoram
1 ts Red wine vinegar; up to two
-ts
1 Tomato; diced
Salt and pepper; to taste
1 lg Onion; thinly sliced
1/4 c Dry white wine; or water
For the artichokes: Slice off the top third of the artichokes, clip the
thorny ends from the artichoke leaves, and trim off the stem so that it can
stand upright, but remove as little as possible from the base. Rinse the
artichokes well, pulling the leaves apart to flush them out. Rub the cut
surfaces with a lemon half. Set the artichokes upside down on a steam rack
over boiling water. Cook until a leaf comes out fairly easily when tugged,
about 40 minutes, depending on the size. When done, rinse under cold water.
Push apart the cooled center leaves, reach in and pull out cone of inner
leaves with a twist of your fingers, then use a spoon to scrape out the
fuzzy choke.
For the stuffing: Toss the bread crumbs with 2 tablespoons of the oil and
fry in a skillet over medium heat until crisp and golden. Combine with the
garlic, parsley, Parmesan, olives, capers and 1 teaspoon of the thyme. Add
the vinegar, tomato and salt and pepper to taste. Pack the mixture firmly
in between the leaves of the artichokes.
Preheat the oven to 375 degrees. In a skillet, combine the onion, the
remaining 3 teaspoons thyme and the remaining 2 tablespoons oil and cook
over medium heat until softened, about 8 to 10 minutes. Season with salt
and pepper to taste, then transfer to a baking dish large enough to hold
the artichokes comfortably. Place the stuffed artichokes on top of the
onions and pour the wine or water into the dish. Cover with parchment or
wax paper and then with aluminum foil. Bake until heated through, about 30
minutes, then remove the cover and brown under the broiler. Serve warm, not
hot.
Per serving: 294 calories, 12 gm protein, 27 gm carbohydrates, 16 gm fat,
10 mg cholesterol, 4 gm saturated fat, 758 mg sodium, 9 gm dietary fiber
Yield: 4 Servings
4 Artichokes
1/2 Lemon
1 3/4 c Fresh bread crumbs
4 tb Extra-virgin olive oil
2 Cloves garlic; minced
3 tb Fresh parsley; chopped
1/2 c Parmesan cheese; fershly
-grated
2 tb Green olives; chopped
2 tb Capers; rinsed
4 ts Thyme; chopped, or marjoram
1 ts Red wine vinegar; up to two
-ts
1 Tomato; diced
Salt and pepper; to taste
1 lg Onion; thinly sliced
1/4 c Dry white wine; or water
For the artichokes: Slice off the top third of the artichokes, clip the
thorny ends from the artichoke leaves, and trim off the stem so that it can
stand upright, but remove as little as possible from the base. Rinse the
artichokes well, pulling the leaves apart to flush them out. Rub the cut
surfaces with a lemon half. Set the artichokes upside down on a steam rack
over boiling water. Cook until a leaf comes out fairly easily when tugged,
about 40 minutes, depending on the size. When done, rinse under cold water.
Push apart the cooled center leaves, reach in and pull out cone of inner
leaves with a twist of your fingers, then use a spoon to scrape out the
fuzzy choke.
For the stuffing: Toss the bread crumbs with 2 tablespoons of the oil and
fry in a skillet over medium heat until crisp and golden. Combine with the
garlic, parsley, Parmesan, olives, capers and 1 teaspoon of the thyme. Add
the vinegar, tomato and salt and pepper to taste. Pack the mixture firmly
in between the leaves of the artichokes.
Preheat the oven to 375 degrees. In a skillet, combine the onion, the
remaining 3 teaspoons thyme and the remaining 2 tablespoons oil and cook
over medium heat until softened, about 8 to 10 minutes. Season with salt
and pepper to taste, then transfer to a baking dish large enough to hold
the artichokes comfortably. Place the stuffed artichokes on top of the
onions and pour the wine or water into the dish. Cover with parchment or
wax paper and then with aluminum foil. Bake until heated through, about 30
minutes, then remove the cover and brown under the broiler. Serve warm, not
hot.
Per serving: 294 calories, 12 gm protein, 27 gm carbohydrates, 16 gm fat,
10 mg cholesterol, 4 gm saturated fat, 758 mg sodium, 9 gm dietary fiber
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