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Stuffed Artichokes

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  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 10
  • Servings 4
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Ericka Sanchez
Qué Rica Vida Cocina
Updated Mar 17, 2014
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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

  •  
    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

  • tip 1
    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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