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Stuffed Artichokes

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 large artichokes
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1 each lemon
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4 slices white bread
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½ cup olive oil
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cup parsley leaves
chopped
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3 each garlic cloves
chopped
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1 x salt and black pepper
to taste
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1 x water
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4 tablespoons olive oil
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Ingredients

Amount Measure Ingredient Features
4 large artichokes
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1 each lemon
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4 slices white bread
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118 ml olive oil
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79 ml parsley leaves
chopped
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3 each garlic cloves
chopped
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1 x salt and black pepper
to taste
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1 x water
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6E+1 ml olive oil
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Directions

Cut off artichoke stems; slice and reserve.

Remove and discard hard outer leaves of artichokes.

Cut sharp tips off remaining leaves with scissors.

Slice off about ½ 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 ½ cup oil, parsley, garlic and salt and pepper.

Mix well.

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.

Serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 43485% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 175mg 7%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 24%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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