Stuffed Artichokes
Delicious whole artichokes stuffed with a flavorful bread crumb mixture and cooked in white wine and herbs.
Ingredients
- artichokes (2 large)
- Italian-seasoned bread crumbs (1 cup)
- Pecorino Romano cheese (0.5 cup)
- fresh mint (0.25 cup)
- fresh garlic (2 tablespoons)
- salt (1 teaspoon)
- ground black pepper (0.5 teaspoon)
- extra-virgin olive oil (3 tablespoons)
- white wine (2 cups)
- water (1 cup)
Instructions
- Cut stems and tops off each artichoke. Remove tough outer leaves. Snip ends off remaining leaves with scissors to remove thorns. Remove tough exterior of stems and cut them in half. Set aside.
- Combine bread crumbs, Pecorino Romano cheese, mint, garlic, salt, and black pepper in a bowl; drizzle in olive oil and mix well.
- Wiggle artichoke leaves back and forth with your thumbs to open leaves. Stuff bread crumb mixture between multiple leaves and into centers.
- Place artichokes and stem pieces in a large pan that has a tight-fitting lid; add wine and water, making sure not to wet artichokes. Cover and bring to a boil. Reduce to a simmer and cook until an outer leaf easily pulls off, about 1 hour.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 805
- fat: 32 g
- sats: 8 g
- carbs: 66 g
- fibre: 11 g
- protein: 23 g
- salt: 2.549 g