Stuffed Artichokes

A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour. A special change from ordinary boiled or steamed artichokes.

Yield

6 servings

Ingredients

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Directions

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.

In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.

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.

Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 1 hour

Nutritional Information

Amount Per Serving: Calories: 175; Total Fat: 13.2 g; Cholesterol: 5 mg; Sodium: 149 mg; Total Carbs: 11.6 g; Dietary Fiber: 4.8 g; Protein: 4 g

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map