Stuffed Artichokes

fast.cook's picture

Sep. 22, 2011


For ham filling
Fresh bread crumbs 2 Cup (32 tbs)
Parmesan cheese 1/4 Cup (4 tbs) , grated
Ground cooked ham 1 Cup (16 tbs)
Garlic 1 Clove (5 gm) , crushed
Parsley 1/4 Cup (4 tbs) , chopped
Salt 3/4 Teaspoon
Pepper 1 Dash
Olive oil/Salad oil 1/3 Cup (5.33 tbs)
Artichokes 3 Pound (4 Medium Sized)
Boiling water 1 Cup (16 tbs)
Lemon slices 6
Olive oil/Salad oil 2 Tablespoon



1. In a medium bowl, prepare the filling by combining all the ingredients together. Toss the ingredients till well blended.

2. Wash the artichokes and trim off the stems of the artichokes. Remove the discolored leaves and trim off the spike edges. Remove the choke from the center and spread the petals in the center with a teaspoon. Ensure that all spiky bits are removed.


3. Once the artichokes are prepared, push down ½ cup of the stuffing between the leaves of the artichokes and on top of each artichoke

4. Place the artichokes, stem side down in a heavy 5-quart Dutch oven.

5. Pour in boiling water in the Dutch oven such that the water measures one inch.

6. Add lemon slices and 2 tablespoons of olive oil to the water and then cover with a sheet of waxed paper. Cover the oven and then bring this to the boil. Reduce heat, simmer uncovered for 35-40 minutes till the bases are soft. Add more water as needed to keep the pan from going dry


7. Lift the chokes out and serve hot or cold

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 547Calories from Fat 274

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 984 mg41%

Total Carbohydrates 50 g16.7%

Dietary Fiber 19 g76%

Sugars 4 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet