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Stuffed Artichokes Amelia Recipe
|Garlic||1 Clove (5 gm)|
|Milk||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄2 Small|
Serving size: Complete recipe
Calories 1854 Calories from Fat 584
% Daily Value*
Total Fat 66 g102%
Saturated Fat 37.9 g189.6%
Trans Fat 0 g
Cholesterol 516.1 mg
Sodium 2668.9 mg111.2%
Total Carbohydrates 286 g95.3%
Dietary Fiber 128.4 g513.7%
Sugars 33.1 g
Protein 91 g181.4%
Vitamin A 48.5% Vitamin C 530.3%
Calcium 130.8% Iron 179.9%
*Based on a 2000 Calorie diet
Invert and cool until they can be handled.
Before beginning sauce, remove leaves from each artichoke.
Using a spoon, scrape pulp from inner sides of leaves as they are removed.
Cut out the tough chokes from each vegetable and discard along with scraped leaves.
Carefully scoop out heart but leave enough to make a container for the stuffing.
Chop up the artichoke bottoms, and add to the pulp from inner sides of leaves, mashing until smooth.
Melt the butter.
Add flour and let the roux cook 2-3 minutes without browning.
Add seasonings and hot milk and cook until thick.
Add lemon juice.
Beat egg yolks and add a little of the hot mixture to them.
Then pour into sauce.
Add sauce to the pulp, mixing well.
Mound stuffing into artichoke hearts.
Place in buttered baking dish and bake at 325° for 25 minutes.