Pecorino Romano & Garlic Stuffed Artichokes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.9
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 641.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 3.5 g
- Protein: 2.2 g
View full nutritional breakdown of Pecorino Romano & Garlic Stuffed Artichokes calories by ingredient
Introduction
Salty, savory side dish or appetizer! Salty, savory side dish or appetizer!Number of Servings: 4
Ingredients
-
2 fresh medium artichokes, cleaned and quartered
3 cloves garlic, minced
.75 cups grated pecorino romano cheese
3 tbsp olive oil
1 tsp salt
Directions
To prep the artichokes:
Use a vegetable peeler to trim off a little of the outside stem. Trim outer leaves with kitchen scissors by cutting off a little over half of each hard outer leaf with the stem on it, leaving just a little under half on the artichoke. Quarter the artichokes leaving the stem intact. Place them in a large pot of gently boiling water and boil until tender - until a toothpick can easily be inserted - usually about 15 minutes. Drain and rinse with cool water.
To clean the artichokes:
Once they are cool, use a small paring knife to remove the fuzzy choke part and some of the inner leaves. You'll be able to feel which ones need to come out - they're a little prickly.
To stuff the artichokes:
Place all the artichokes in a large bowl and toss with olive oil to coat. Mix minced garlic and romano cheese together, then open the leaves a little and stuff some in each one. Sprinkle salt over each and then bake in 400° oven until cheese is melted and browned and artichokes are heated through.
Eating the artichokes:
Pull off the leaves and scrape the bottoms off with your teeth, then eat the stem and heart.
Serving Size: Makes 8 stuffed artichoke quarters.
Number of Servings: 4
Recipe submitted by SparkPeople user KCLIME12.
Use a vegetable peeler to trim off a little of the outside stem. Trim outer leaves with kitchen scissors by cutting off a little over half of each hard outer leaf with the stem on it, leaving just a little under half on the artichoke. Quarter the artichokes leaving the stem intact. Place them in a large pot of gently boiling water and boil until tender - until a toothpick can easily be inserted - usually about 15 minutes. Drain and rinse with cool water.
To clean the artichokes:
Once they are cool, use a small paring knife to remove the fuzzy choke part and some of the inner leaves. You'll be able to feel which ones need to come out - they're a little prickly.
To stuff the artichokes:
Place all the artichokes in a large bowl and toss with olive oil to coat. Mix minced garlic and romano cheese together, then open the leaves a little and stuff some in each one. Sprinkle salt over each and then bake in 400° oven until cheese is melted and browned and artichokes are heated through.
Eating the artichokes:
Pull off the leaves and scrape the bottoms off with your teeth, then eat the stem and heart.
Serving Size: Makes 8 stuffed artichoke quarters.
Number of Servings: 4
Recipe submitted by SparkPeople user KCLIME12.