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Stuffed Artichokes

Western.Chefs's picture
  Fresh artichokes 6
  Lemon juice 6 Tablespoon
  Boiling water 2 Quart
  Salt 2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Chopped mushrooms 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), crushed
  Onion 1 Small, minced
  Melted butter 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Cooked ground ham 1⁄2 Pound
  Grated parmesan cheese 1 Cup (16 tbs)
  Bread crumbs 2 Cup (32 tbs)

Cut points from leaves of artichokes; brush artichokes with lemon juice.
Cook until tender in boiling water to which salt and olive oil have been added.
Remove from heat and drain.
Spreading the leaves apart carefully, pull out the center core of leaves.
Scrape out the choke (hairy center growth) with a spoon.
Saute mushrooms, garlic, and onion in butter until browned, stir in parsley, ham, parmesan cheese, and bread crumbs, and mix well.
Spoon mixture into artichoke cavities and bake at 325° for 15 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3275 Calories from Fat 2141

% Daily Value*

Total Fat 243 g373.7%

Saturated Fat 95.3 g476.5%

Trans Fat 0 g

Cholesterol 342 mg114%

Sodium 7520.7 mg313.4%

Total Carbohydrates 168 g56.1%

Dietary Fiber 53 g212%

Sugars 22.8 g

Protein 137 g274.7%

Vitamin A 80.3% Vitamin C 279%

Calcium 205.4% Iron 98.2%

*Based on a 2000 Calorie diet


Stuffed Artichokes Recipe