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Stuffed Artichokes

Chef.at.Home's picture
Enjoy a refreshing Stuffed Artichokes that is truly delicious. A tempting veggie recipe made with sirloin and artichokes is very simple to prepare and makes everyone want it again-n-again.
Ingredients
  Ground sirloin 1 1⁄2 Pound
  Italian seasoned bread crumbs 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), crushed
  Onion 1⁄2 Small, grated
  Grated romano cheese 1 Tablespoon
  Parsley flakes 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Artichoke 1 Large
  Lemon 1⁄2
  Bay leaf 1
  Sugar 3⁄4 Teaspoon
  Tomato paste 12 Ounce (1 Can)
  Tomato sauce 6 Ounce (1 Can)
Directions

Combine the ground sirloin, bread crumbs, 1 of the garlic cloves, half the onion, romano cheese, half the parsley flakes and half the oregano in a large bowl; mix well with the hands.
Chill, covered, until ready to use.
Place the artichoke and lemon in a kettle.
Add 5 cups of water and bring to a boil.
Turn off the heat.
Let stand, covered, for 30 minutes.
Chill, covered, until ready to use.
Place 4 cups water, bay leaf, sugar and the remaining garlic clove, onion, parsley flakes and oregano in a large saucepan over medium heat.
Bring to a simmer.
Add the tomato paste and tomato sauce, stirring until well blended.
The consistency should be like that of a thin tomato soup; add more water if necessary.
Remove from heat.
Remove the artichoke from the refrigerator.
Slice 1/2 to 3/4 inch off the top of the artichoke; cut the stem to enable the artichoke to stand flat on a dinner plate.
Remove the ground sirloin mixture from the refrigerator.
Stuff each artichoke leaf individually with the mixture, starting with the outermost leaves and moving around the artichoke until the center is reached.
Place the stuffed artichoke in a small roasting pan.
Pour the tomato sauce mixture over the stuffed artichoke; only the very tips of the artichoke should break the surface.
Bake, uncovered, at 325 degrees for 3 hours or until one stuffed leaf can be removed without offering any resistance, basting every 30 minutes as if for a turkey.
Place the stuffed artichoke on a serving platter and sprinkle with the Romano cheese.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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