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Stuffed Artichokes

Stuffed Artichoke

raw artichokes 4

white bread 6 slices

panko breadcrumbs 3/4-1 cup

white wine 1/4 cup

shallots 2 diced fine

onion half diced fine

fresh chopped garlic 3 tablespoons

lemon 1

fresh oregano 1 teaspoon

salt and pepper for taste

egg 1

parmesan cheese grated 1/2 cup

onion powder 1 teaspoon

granulated garlic 1/2 teaspoon

dry parsley 1 teaspoon

olive oil 1/8 cup

butter 3 tablespoons

chicken stock 16 ounces

Cut most of the stem off of the artichoke leaving 1/8 of in inch. Steam artichokes for 15-20 minutes.

In a saute pan add oil and sauté onions, garlic, and shallots. Add butter before they brown and after butter is dissolved add white wine to deglaze. Add chicken stock and squeeze fresh lemon- bring to a boil. Add all herbs and seasonings. Take half of this mixture and set aside. (this will be used later for the sauce) Add bread crumbs. (start with 3/4 cup and you can add the last 1/4 cup if needed) Chop the white bread in small cubes and add. Add grated cheese and let cool for 10 minutes. Mixture should have more moisture than a traditional stuffing. Mix egg separately in a bowl and add to stuffing and mix well.

Stuff each leaf of all the artichokes. In a sauce pan add remaining liquid delicately place each Artichoke on top. Cover pan and simmer for 20 minutes.


Published inDinnerItalian FoodRecipes

One Comment

  1. Judy

    Another favorite!!

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