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Roman Style Stuffed Artichokes, stuffed with garlic, breadcrumbs, and calamint)
Serves 4-6
Course
Side Dish
Cuisine
Italian
Keyword
artichokes
Prep Time
25
minutes
Calories
1372
kcal
Ingredients
6
artichokes
lemon juice
1/4
cup
breadcrumbs (optional)
2
cloves
garlic
finely chopped
4
tablespoons
fresh calamint and/or parsley
finely chopped
2
tablespoons
olive oil
1
teaspoon
salt
60
milliliters
olive oil
(1/4 cup)
120
milliliters
water
(1/2 cup)
120
millileters
dry white wine
(1/2 cup)
Metric
-
U.S. Customary
Instructions
Clean artichokes by removing the tough outer leaves and peeling away outer layer of the stem.
Cut off the top 1/4 to 1/3 of the artichoke.
Remove the inner beard using a melon baller, then place in acidulated water.
Once all the artichokes are cleaned, drain well and dry off.
Rap the artichokes gently on the cutting board to open them up.
Combine the calamint/parsley, 2 tbsp. olive oil, salt and garlic (and bread crumbs, if desired).
Place the mixture in the center of each artichoke, then close artichokes up by gently squeezing them together.
Put the
olive oil, white wine and water in a heavy pot just large enough to hold the artichokes.
Add the artichokes and cook until tender and most of the liquid has evaporated, about 20-30 minutes.
Serve hot or at room temperature.
Notes
A melon baller works beautifully to remove the inner beard of the artichoke. In alternative use a small spoon.
Nutrition
Serving:
90
g
|
Calories:
1372
kcal
|
Carbohydrates:
110
g
|
Protein:
29
g
|
Fat:
90
g
|
Saturated Fat:
12
g
|
Sodium:
3269
mg
|
Potassium:
3131
mg
|
Fiber:
43
g
|
Sugar:
12
g
|
Vitamin A:
1450
IU
|
Vitamin C:
136.6
mg
|
Calcium:
431
mg
|
Iron:
12.8
mg