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Stuffed Artichokes

stuffed artichokes Side
Stuffed Artichokes
  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 10
  • Servings 4

Ericka Sanchez MORE + LESS -

Ingredients

4
medium artichokes
2
slices Italian bread, cubed
1
clove garlic, minced
7
fresh parsley leaves, chopped
1/4
cup parmesan cheese, grated
1/2
teaspoon dried oregano
5
tablespoons olive oil
Salt and pepper to taste
2
– 4 cups of water
1/2
cup Progresso™ panko bread crumbs, toasted

Directions

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  • 1
    Rinse and dry artichokes. With a knife, remove stems and tops. Using kitchen shears, snip off artichoke's leaves pointed tips.
  • 2
    Gently open middle section of artichoke by spreading leaves from the center. Using a melon baller, remove purple-ish inner "hairs" without removing the heart.
  • 3
    In a medium bowl, combine bread, garlic, parsley, cheese, oregano, 2 tablespoons oil, salt and pepper. Stir to mix well.
  • 4
    Spoon approximately 1/2 cup stuffing into each artichoke center. Pack stuffed artichokes in a heavy Dutch oven. Add 3 tablespoons oil and enough water to reach half way up the artichokes.
  • 5
    Heat artichokes over high heat bringing to a boil. Cover, reduce heat to low and simmer for an hour or until leaves are tender and easily pull out.
  • 6
    Sprinkle with toasted panko crumbs and serve.

Expert Tips

  • Use seasoned croutons for a bread variation.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Ericka Sanchez

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