Stuffed Artichokes

LeGourmetTV's picture

Aug. 20, 2012

Ingredients

Artichoke 4 Large
Whole wheat breadcrumbs 1 Cup (16 tbs)
Compliments parmesan cheese 1/4 Cup (4 tbs) , grated
Flat leaf parsley 1/4 Cup (4 tbs) , chopped finely
Garlic 4 Clove (20 gm) , mince
Salt 1/2 Teaspoon
Pepper 1/2 Teaspoon , coarsely ground
Extra virgin olive oil 1 Tablespoon

Directions

GETTING READY

1. Preheat oven to 220 degrees F.

2. Using a knife, cut off the base stem, and 1 ½ inch from top of the artichoke. Pull out the tough outermost leaves and the yellow centre. Scrape and take out the fuzzy centre, leaving out the heart.

3. Trim, prickly portion, rub lemon juice on edge and spread leaves apart to create space for filling. Keep it aside.

MAKING

4. In a large bowl combine breadcrumbs, parmesan cheese, garlic, parsley, salt and pepper. Mix it well.

5. Fill the mixture in the centre, and in the space between leaves of artichokes.

6. In a shallow baking dish, place stuffed artichokes. Drizzle olive oil on top.

7. Fill 1-inch of dish with boiling water, to help artichokes become nice and tender.

8. Take an aluminum foil, grease it with oil so that the stuffing does not stick to it. Cover the dish and seal the edge tight.

9. Place it in oven and bake for about 45 minutes or until artichokes are tender.

10. Remove the foil and broil for 3 minutes, or until the tops of artichokes become golden brown.

SERVING

11. Serve stuffed artichoke with hot chicken soup.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 197Calories from Fat 54

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 520 mg21.67%

Total Carbohydrates 30 g10%

Dietary Fiber 10 g40%

Sugars 1 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet