Savory Stuffed Artichokes

Chef.Foodie's picture

Sep. 19, 2011


Artichokes 2 Large
Water 2 Cup (32 tbs)
Olive oil 2 Tablespoon
Chopped onions 1 Cup (16 tbs)
Garlic clove 1 Large , minced
Fresh bread crumbs 3 Cup (48 tbs)
Grated parmesan cheese 1/4 Cup (4 tbs)
Chopped fresh parsley 2 Tablespoon
Anchovy paste 1 Teaspoon
Basil 1/4 Teaspoon
Oregano 1/4 Teaspoon
Crushed red pepper 1 Pinch
Butter/Margarine 2 Tablespoon , melted


1. Wash artichokes; cut off thorny tips of leaves with kitchen shears; place in 6-quart Low Pressure Cooker/Fryer with water; clamp on cover; bring up pressure on setting #9 (high heat); reduce to setting #2 (low heat); cook 16 minutes; turn off; reduce pressure.

2. Heat oil in 10-inch Chef Style Fry Pan over medium heat; saute onions until translucent; add remaining ingredients; cook 3-4 minutes, stirring constantly; spoon stuffing between leaves of artichokes; return to pan; drizzle with butter, bake 10 minutes at 350°F. Makes 2 servings

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1224Calories from Fat 613

 % Daily Value*

Total Fat 70 g107.7%

Saturated Fat 26 g130%

Trans Fat 0 g


Sodium 1789 mg74.54%

Total Carbohydrates 123 g41%

Dietary Fiber 25 g100%

Sugars 16 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet