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Vegetable Stuffed Artichokes

southern.chef's picture
  Artichokes 6 Small
  Lemon wedges 2
  Salt 3⁄4 Teaspoon
  Green onions 2 , chopped
  Butter/Margarine 3 Tablespoon, melted
  All purpose flour 1⁄4 Cup (4 tbs)
  Half and half/Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot sauce 1 Dash
  Diced carrots 1⁄2 Cup (8 tbs)
  Green peas 1⁄2 Cup (8 tbs) (Use Frozen Or Canned)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Dry white wine 2 Tablespoon
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Clarified butter 1 Tablespoon
  Lemon rind 1

Wash artichokes by plunging up and down in cold water.
Cut off stem end, and trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven; add water to depth of 1 inch.
Add 3/4teaspoon salt to water.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Set artichokes aside.
Saute green onions in butter in a large skillet until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add half and half; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, hot sauce, vegetables, and wine.
Spoon vegetable mixture into artichoke cavities.
Arrange artichokes in a shallow baking dish; sprinkle bread crumbs on top.
Bake at 350° for 20 minutes or until tops are browned.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1436 Calories from Fat 720

% Daily Value*

Total Fat 82 g126.3%

Saturated Fat 50.2 g251.2%

Trans Fat 0 g

Cholesterol 226.5 mg75.5%

Sodium 3475 mg144.8%

Total Carbohydrates 150 g50%

Dietary Fiber 51.4 g205.6%

Sugars 18.2 g

Protein 44 g88.8%

Vitamin A 286% Vitamin C 267.2%

Calcium 72.3% Iron 80.8%

*Based on a 2000 Calorie diet

Vegetable Stuffed Artichokes Recipe