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Artichokes Stuffed with Vegetables and Cheese

  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredientes 11
  • Porciones 4

Ingredientes

4
alcachofas grandes
Sal
y pimienta, a gusto
2
rodajas de limón
2
latas de mezcla de verduras Green Giant™
1
taza de queso Gouda, picado en cubitos

Para la vinagreta

1/3
taza de jugo de limón
2/3
taza de aceite de oliva
1
cucharadita de miel
1
cucharadita de mostaza antigua
Sal
y pimienta, a gusto

Para decorar

Hojas
de orégano o de perejil

Información Nutricional

INFORMACIÓN NUTRICIONAL POR PORCIÓN

Porción: 1 porción
Calorías
585.2
% Valor Diario
Grasa total
44.2g
68%
Grasa saturada
9.9g
49%
Colesterol
30.8mg
10%
Sodio
1312.9mg
55%
Potasio
1170.5mg
33%
Carbohidratos totales
36.9g
12%
Fibra dietética
14.5g
58%
Azúcares
8.1g
Proteína
16.7g
% Valor Diario*:
Vitamina C
63.90%
64%
Calcio
31.30%
31%
Hierro
23.60%
24%
Intercambios:
*Valores diarios basados en una dieta de 2,000 calorías.

Consejos de expertos

Puedes usar solo un tipo de verduras o una variedad, de acuerdo a tu gusto.

Puedes hacer la vinagreta con vinagre de vino blanco y hierbas aromáticas.

En vez de queso Gouda, también puedes usar mozzarella o Fontina.

Fourth of July is the perfect occasion for enjoying delicious and fresh salads that I love serving in edible dishes, like these stuffed artichokes. Besides being an exquisite side for any grilled meat, they’re also great for vegetarians. And if you skip the cheese, they’re a tasty option for vegans. The artichokes can be prepared a day in advance and be ready to fill before lunch. If you use Green Giant™ vegetables (convenient and portable), it will be much easier to prepare this dish quickly so you have more free time for the celebrations or to attend to your guests. You can add mayo to the salad as a dressing, but since it’s so hot I prefer to make a light vinaigrette with fresh lime juice. You can easily multiply or divide the recipe, depending on how many guests you’re expecting. Remember, if you plan in advance, everything will come out perfect and you’ll be able to relax and enjoy a happy gathering with your loved ones.

Instrucciones

  • 1 Lava bien las alcachofas, recorta las hojas con una tijera para descartar toda la punta.
  • 2 Colócalas en una olla con agua, junto con las rodajas de limón, la sal y la pimienta. Hierve.
  • 3 Cocina durante 45 minutos con la olla a medio tapar, hasta que al insertar la punta de un cuchillo en el centro de las alcachofas, se sientan tiernas.
  • 4 Retira las alcachofas de la olla y escúrrelas. Ponlas en una tabla para que se enfríen. Retira las hojas del centro, y cuando veas la parte fibrosa del corazón, retírala también. Debe quedarte como un molde, listo para rellenar.
  • 5 Abre las latas de mezcla de verduras y escúrrelas. Vierte los vegetales en un recipiente y combínalas con el queso Gouda.
  • 6 Para la vinagreta: Combina todos los ingredientes y salpimienta a gusto. Adereza la ensalada con la vinagreta.
  • 7 Vierte la ensalada en el centro de las alcachofas y decora con hojas de orégano o de perejil.
  • 8 Puedes mantenerla refrigerada hasta el momento de servir.

Fourth of July is the perfect occasion for enjoying delicious and fresh salads that I love serving in edible dishes, like these stuffed artichokes. Besides being an exquisite side for any grilled meat, they’re also great for vegetarians. And if you skip the cheese, they’re a tasty option for vegans. The artichokes can be prepared a day in advance and be ready to fill before lunch. If you use Green Giant™ vegetables (convenient and portable), it will be much easier to prepare this dish quickly so you have more free time for the celebrations or to attend to your guests. You can add mayo to the salad as a dressing, but since it’s so hot I prefer to make a light vinaigrette with fresh lime juice. You can easily multiply or divide the recipe, depending on how many guests you’re expecting. Remember, if you plan in advance, everything will come out perfect and you’ll be able to relax and enjoy a happy gathering with your loved ones.

Evalúa y Comenta

Morena Cuadra Morena Cuadra
October 15, 2015

Fourth of July is the perfect occasion for enjoying delicious and fresh salads that I love serving in edible dishes, like these stuffed artichokes. Besides being an exquisite side for any grilled meat, they’re also great for vegetarians. And if you skip the cheese, they’re a tasty option for vegans. The artichokes can be prepared a day in advance and be ready to fill before lunch. If you use Green Giant™ vegetables (convenient and portable), it will be much easier to prepare this dish quickly so you have more free time for the celebrations or to attend to your guests. You can add mayo to the salad as a dressing, but since it’s so hot I prefer to make a light vinaigrette with fresh lime juice. You can easily multiply or divide the recipe, depending on how many guests you’re expecting. Remember, if you plan in advance, everything will come out perfect and you’ll be able to relax and enjoy a happy gathering with your loved ones.