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Stuffed Artichokes Recipe
|White bread slices||4|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), chopped|
|Ground pepper||To Taste|
|Water||1 Cup (16 tbs)|
|Olive oil||4 Tablespoon|
Serving size: Complete recipe
Calories 2041 Calories from Fat 1505
% Daily Value*
Total Fat 169 g260.5%
Saturated Fat 23.5 g117.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1451.3 mg60.5%
Total Carbohydrates 123 g41%
Dietary Fiber 40.4 g161.6%
Sugars 6.7 g
Protein 29 g57.1%
Vitamin A 19% Vitamin C 231.1%
Calcium 36.8% Iron 60%
*Based on a 2000 Calorie diet
Remove and discard hard outer leaves of artichokes.
Cut sharp tips off remaining leaves with scissors.
Slice off about 1/2 inch from top end of each artichoke.
Open artichokes gently with your hands.
Remove fuzzy chokes with a knife or melon-baller.
Wash artichokes under cold running water.
Slice lemon in half and rub over cut tops of artichokes.
Set artichokes with cut part down on paper towels.
Remove crusts from bread.
Chop bread into small pieces and place in a medium bowl.
Add 1/2 cup oil, parsely, garlic and salt and pepper.
Arrange mixture between artichoke leaves and in centers.
Place artichokes and reserved stems in a large saucepan.
Pour water about 1 inch deep in pan.
Add 3 to 4 tablespoons oil.
Bring water to a boil.
Reduce heat to medium and cover pan.
Cook artichokes 40 to 60 minutes, depending on size.
If water evaporates, add a little more.
There should be 4 to 5 tablespoons of sauce left in pan.
If too much liquid is left, uncover pan and boil liquid down.
Spoon sauce over artichokes and stems.