Noni's Italian Stuffed Artichokes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 523.6
- Total Fat: 31.2 g
- Cholesterol: 0.0 mg
- Sodium: 679.6 mg
- Total Carbs: 54.3 g
- Dietary Fiber: 9.9 g
- Protein: 12.0 g
View full nutritional breakdown of Noni's Italian Stuffed Artichokes calories by ingredient
Introduction
We used to love the spring when the artichokes came in. This is a whole meal in itself. The kids used to fight over the 'heart'. Even the stem is tasty! We used to love the spring when the artichokes came in. This is a whole meal in itself. The kids used to fight over the 'heart'. Even the stem is tasty!Number of Servings: 1
Ingredients
-
1 medium fresh artichoke
(look for one with no rust and tight leaves)
1/2 cup dry grated bread crumbs
(leftover bread was never wasted)
1/4 cup fresh chopped parsley
1 clove garlic chopped
salt and pepper to taste
2 Tbsp extra virgin olive oil
(I keep olive oil in a spray bottle to control the portions. Extra virgin olive oil is best for this recipie becase you want the rich olive flavor.)
Directions
Prepare the artichoke: cut the stem off and make a flat base for the flower. Cut both dark ends of the stem off and save. Cut all the sharp tips off of the leaves and clear as much of the center 'choke' out as possible. It's okay to leave the fine hairs...it's part of the 'exercise' of eating the heart:)
Mix dry bread crumbs, chopped parsley and chopped garlic clove. Open the leaves as much as possible and sprinkle the bread crumb mixture into the cavities. Place in a cooking pot along with the stem. A pressure cooker works very well for this.
Add water to approximately 1/2 of the artichoke high. Drizzle or spray extra virgin olive oil over the top to moisten. Salt and Pepper to taste. A little dash will do. Cover pot and let boil for approx. 45-60 minutes. Do not let the pot get dry. Check every now and then. Artichoke is done when leaves come off real easy and the meat is super tender. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user JONESEYJR55.
Mix dry bread crumbs, chopped parsley and chopped garlic clove. Open the leaves as much as possible and sprinkle the bread crumb mixture into the cavities. Place in a cooking pot along with the stem. A pressure cooker works very well for this.
Add water to approximately 1/2 of the artichoke high. Drizzle or spray extra virgin olive oil over the top to moisten. Salt and Pepper to taste. A little dash will do. Cover pot and let boil for approx. 45-60 minutes. Do not let the pot get dry. Check every now and then. Artichoke is done when leaves come off real easy and the meat is super tender. Enjoy!
Number of Servings: 1
Recipe submitted by SparkPeople user JONESEYJR55.
Member Ratings For This Recipe
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