Pecorino Romano & Garlic Stuffed Artichokes

Be the first to
rate this recipe!
member ratings
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.