Stuffed Artichokes recipe

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Ingredients

6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
⅛ cup chopped fresh parsley
¼ cup grated Romano cheese
½ teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste

Nutrition Info

175.4 calories
carbohydrate: 11.6 g
cholesterol: 5.2 mg
fat: 13.2 g
fiber: 4.8 g
protein: 4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 149.4 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

  3. 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.

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

Recipe Yield

6 servings

Recipe Note

A delicious stuffing for a special change from ordinary boiled or steamed artichokes.

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