Stuffed Artichokes

Stuffed Artichokes

68
Michele O'Sullivan 119

"A delicious stuffing for a special change from ordinary boiled or steamed artichokes."

Ingredients

1 h 25 m {{adjustedServings}} servings 175 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

68
  1. 83 Ratings

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Yum! I did prepare the artichokes slightly differently. I thought the stuffing would get really soggy by the time the artichoke was fully done so I blanched the artichokes for 20 minutes over me...

This is my dad's specialty, with a few changes! --->First, to make the stuffing use half Italian seasoned bread crumbs and half parmesan cheese with a little salt, pepper and one clove of garlic...

There are many variations to this recipe and this is a good one. Be "generous" when stuffing, separating the leaves with your fingers. Stuff the center as well as between the leaves. This takes ...