Ingredients with Measurements:
- 4 large artichokes
- 1 cup Chechil cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the top off each artichoke and remove the outer leaves until you reach the tender ones. Cut off the stem and trim the bottom of the artichoke so it can stand upright.
3. In a mixing bowl, combine the Chechil cheese, breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper.
4. Stuff the mixture into the center of each artichoke, pressing it down firmly.
5. Place the stuffed artichokes in a baking dish and drizzle with olive oil.
6. Cover the baking dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the artichokes are tender and the cheese is melted and golden brown.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 19g
Protein: 11g
Sodium: 440mg
Fiber: 8g
Substitutions for ingredients:
- Chechil cheese can be substituted with mozzarella or provolone cheese.
- Breadcrumbs can be substituted with panko or crushed crackers.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- Substitute the parsley with fresh basil or oregano.
- Top the stuffed artichokes with a drizzle of balsamic glaze before serving.
Tips and tricks:
- To prevent the artichokes from turning brown, rub them with lemon juice after cutting.
- To make the stuffing mixture easier to handle, refrigerate it for 30 minutes before stuffing the artichokes.
- Serve the stuffed artichokes with a side of marinara sauce for dipping.
Storage instructions:
Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed artichokes in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed artichokes on a platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
Garnish the stuffed artichokes with a sprinkle of grated Parmesan cheese and a few fresh parsley leaves.
Pairings:
Pair the stuffed artichokes with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the stuffed artichokes with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the artichokes are not tender after the cooking time, cover them with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and golden brown, broil the stuffed artichokes for 1-2 minutes.
Food safety advice:
- Make sure to wash the artichokes thoroughly before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food history:
Chechil cheese is a traditional Turkish cheese made from stretched curd. It is commonly used in Mediterranean cuisine.
Flavor profiles:
The Chechil cheese adds a salty and tangy flavor to the stuffed artichokes, while the breadcrumbs and Parmesan cheese provide a crunchy texture.
Serving suggestions:
Serve the stuffed artichokes as an appetizer or as a main dish with a side of roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A