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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Vegetables, Fish, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| These southern Italian–style artichokes are satisfying enough as a light dinner or make a fantastic first course for entertaining. They can also be served at room temperature for barbecues and picnics. You can substitute six large artichokes for the extra-large ones, if you like. |
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Ingredients
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2 tbsp (30 mL) vinegar (any kind) |
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4 extra-large artichokes (about 3-3/4 lb/1.875 kg) |
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2-1/2 cups (625 mL) whole wheat bread crumbs |
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3/4 cup (175 mL) grated Romano cheese |
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1/2 cup (125 mL) minced onion |
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1/3 cup (75 mL) minced Italian parsley |
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6 anchovy fillets, minced |
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4 drained seeded chopped canned tomatoes |
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2 cloves garlic, minced |
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3/4 tsp (4 mL) crumbled dried oregano |
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1/2 tsp (2 mL) salt |
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1/4 tsp (1 mL) pepper |
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1/4 cup (60 mL) extra-virgin olive oil |
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2 tbsp (30 mL) lemon juice |
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Preparation
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In large bowl, mix vinegar with 8 cups (2 L) cold water; set aside. Cut off stem of each artichoke, leaving about 1/8 inch (5 mm) at end. Using vegetable peeler, peel stems; place in bowl.
Cut off top third of each artichoke; remove tough outer leaves. Gently spread apart leaves; remove whitish-purple centre leaves; using spoon, scrape out choke and discard. Add trimmed artichokes to bowl with stems.
Mix together bread crumbs, cheese, onion, parsley, anchovies, tomatoes, garlic, oregano, salt and pepper. Shake out water from one artichoke; over bowl, stuff centre cavity and between leaves with mixture. Repeat with remaining artichokes.
In roasting pan or ovenproof pot just large enough, place artichokes, stuffed-side up; fit stems around artichokes. Drizzle with oil and lemon juice. Fill pan with enough boiling water to come 1/2 inch (1 cm) up side. Bake, covered, in 350°F (180°C) oven until leaves pull away easily, about 1-1/2 hours.
Makes 4 servings.
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Nutritional information
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Per serving: about 411 cal, 17 g pro, 25 g total fat (12 g sat. fat), 35 g carb, 8 g fibre, 55 mg chol, 1,044 mg sodium. % RDI: 32% calcium, 26% iron, 20% vit A, 77% vit C, 49% folate.
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Source
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Homemakers Magazine: June 2005
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