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Artichokes Stuffed with Vegetables and Cheese

  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 11
  • Servings 4

Ingredients

4
large artichokes
Salt and pepper to taste
2
slices of lemon
2
cans of mixed vegetables
1
cup gouda cheese, diced

For the Vinaigrette

1/3
cup lemon juice
2/3
cup olive oil
1
teaspoon honey
1
teaspoon mustard
Salt and pepper to taste

To decorate

Oregano or parsley leaves

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
585.2
% Daily Value
Total Fat
44.2g
68%
Saturated Fat
9.9g
49%
Cholesterol
30.8mg
10%
Sodium
1312.9mg
55%
Potassium
1170.5mg
33%
Total Carbohydrate
36.9g
12%
Dietary Fiber
14.5g
58%
Sugars
8.1g
Protein
16.7g
% Daily Value*:
Vitamin C
63.90%
64%
Calcium
31.30%
31%
Iron
23.60%
24%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

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 canned 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.

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 canned 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.

Use mozzarella or fontina cheese instead of gouda.

You can make the vinaigrette with white wine vinegar and aromatic herbs.

Directions

  • 1 Wash the artichokes and cut the tips off the leaves.
  • 2 Place them in a pot of water with the limes, salt and pepper. Let boil.
  • 3 Cook with the pot half covered until you can easily insert a knife into the artichokes, about 45 minutes.
  • 4 Remove the artichokes from the pot and strain. Put them on a cutting board to let them cool. Remove the leaves from the center, and when you see the fibrous part of the heart, cut that out too. Your artichoke should resemble a mold ready to be filled.
  • 5 Open the can of veggies and strain. Pour the vegetables into a bowl and combine with the gouda cheese.
  • 6 For the vinaigrette: Combine all the ingredients in a bowl and season with salt and pepper to taste. Use this dressing on the salad.
  • 7 Pour that salad into the center of each artichoke and decorate with oregano or parsley leaves.
  • 8 You can keep the salad refrigerated until ready to serve.

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 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.

Rate and Comment

Morena Cuadra Morena Cuadra
October 28, 2016

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 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.