Vegetable Stuffed Artichokes
|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)|
|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|
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.
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