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Stuffed Artichokes Recipe
|Ground cooked meat/Ground chicken||1 Cup (16 tbs)|
|Finely minced onion||1⁄2 Cup (8 tbs)|
|Finely chopped almonds||2 Tablespoon|
|Finely chopped parsley||2 Tablespoon|
|Egg||1 , beaten|
|Lemon juice||1 Tablespoon|
|Boiling water||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1734 Calories from Fat 501
% Daily Value*
Total Fat 56 g86.5%
Saturated Fat 17.5 g87.7%
Trans Fat 0 g
Cholesterol 382.9 mg
Sodium 1905.6 mg79.4%
Total Carbohydrates 199 g66.3%
Dietary Fiber 58.4 g233.7%
Sugars 14.4 g
Protein 109 g218.2%
Vitamin A 73% Vitamin C 286.6%
Calcium 65.4% Iron 109.4%
*Based on a 2000 Calorie diet
Wash artichokes well and remove stems; cut off about 1 inch of the tops.
Using a spoon, scoop out all the fuzzy choke and tiny leaves.
Stuff meat mixture into center of the artichokes.
Place in a deep casserole or baking pan; sprinkle lemon juice over the artichoke leaves and top each with a tomato slice.
Pour boiling water in pan.
Cover and bake in a 375° oven for 1 to 1 1/2 hours, or until artichoke leaves pull away easily and are soft at the ends.