A delicious stuffing for a special change from ordinary boiled or steamed artichokes.
Ingredients
- 6 whole artichokes
- 3 slices Italian bread, cubed
- 1 clove garlic, minced
- 1/8 cup chopped fresh parsley
- ¼ cup grated Romano cheese
- ½ teaspoon dried oregano
- 5 tablespoons vegetable oil, divided
- salt and pepper to taste
Directions
Step 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.
Step 2
In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
Step 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.
Step 4
Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 175 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat3g | 14% |
Cholesterol5mg | 2% |
Sodium149mg | 6% |
Total Carbohydrate12g | 4% |
Dietary Fiber5g | 17% |
Total Sugars1g | |
Protein4g | |
Vitamin C6mg | 29% |
Calcium76mg | 6% |
Iron1mg | 4% |
Potassium173mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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