Ingredients with Measurements:
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated pecorino romano cheese
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped Calabrian chili peppers
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top 1/3 of each artichoke and remove the tough outer leaves.
3. Use a spoon to remove the choke (the fuzzy part) from the center of each artichoke.
4. In a mixing bowl, combine the breadcrumbs, pecorino romano cheese, parsley, mint, basil, Calabrian chili peppers, olive oil, lemon juice, salt, and pepper.
5. Stuff the breadcrumb mixture into the center of each artichoke.
6. Place the stuffed artichokes in a large pot and add enough water to cover the bottom of the pot.
7. Cover the pot and cook over medium heat for 30 minutes.
8. Remove the lid and continue cooking for another 15-20 minutes, or until the artichokes are tender and the breadcrumbs are golden brown.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 26g
Protein: 9g
Fiber: 10g
Sodium: 620mg
Substitutions for ingredients:
- Instead of Calabrian chili peppers, you can use red pepper flakes or chopped jalapeños.
- Instead of pecorino romano cheese, you can use parmesan cheese.
Variations:
- You can add chopped garlic to the breadcrumb mixture for extra flavor.
- You can add chopped sun-dried tomatoes to the breadcrumb mixture for a sweet and tangy flavor.
Tips and tricks:
- To prevent the artichokes from turning brown, brush them with lemon juice before stuffing them.
- To make the stuffing stick together better, you can add an egg to the breadcrumb mixture.
- To make the artichokes cook faster, you can cut them in half before stuffing them.
Storage instructions:
- Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat stuffed artichokes, place them in a baking dish and cover with foil.
- Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed artichokes on a platter with lemon wedges and fresh herbs.
Garnishes:
- Garnish the stuffed artichokes with chopped fresh parsley or basil.
Pairings:
- Serve the stuffed artichokes with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the breadcrumb mixture is too dry, add more olive oil or lemon juice.
- If the artichokes are not tender after cooking, cover the pot and continue cooking until they are tender.
Food safety advice:
- Make sure the artichokes are thoroughly cleaned before stuffing them.
- Make sure the stuffing reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Stuffed artichokes are a traditional dish in Italian cuisine, particularly in the southern regions of Italy.
Flavor profiles:
- The stuffed artichokes have a savory and slightly spicy flavor from the breadcrumb mixture and Calabrian chili peppers.
Serving suggestions:
- Serve the stuffed artichokes as an appetizer or side dish.
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Region: Italian