Food > Recipe Directory > Courses/Meal Type > Appetizers > Stuffed Artichokes

Stuffed Artichokes Recipe

Stuffed Artichokes

Homemakers Best Tested
By
The Homemakers Test Kitchen
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.

Ingredients

2 tbsp  (30 mL)  vinegar (any kind)
4 extra-large artichokes (about 3-3/4 lb/1.875 kg)
2-1/2 cups  (625 mL)  whole wheat bread crumbs
3/4 cups  (175 mL)  grated Romano cheese
1/2 cup  (125 mL)  minced onion
1/3 cup  (75 mL)  minced Italian parsley
6 anchovy fillets, minced
4 drained seeded chopped canned tomatoes
2 cloves garlic, minced
3/4 tsp  (4 mL)  crumbled dried oregano
1/2 tsp  (2 mL)  salt
1/4 tsp  (1 mL)  pepper
1/4 cup  (60 mL)  extra-virgin olive oil
2 tbsp  (30 mL)  lemon juice

Preparation

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.

Serving(s)
4
Nutritional Information
Per serving: about
Calories 411
Protein 17 g
Fat (total) 25 g
Sat. Fat 12 g
Carbohydrate 35 g
Fibre 8 g
Cholesterol 55 mg
Sodium 1.044 mg
Calcium 32 % RDI
Iron 26 % RDI
Vitamin A 20 % RDI
Vitamin C 77 % RDI
Folate 49 % RDI

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Source

Homemakers Magazine: June 2005

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