Ingredients with Measurements:
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
- Mixing bowl
- Spoon
- Sharp knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Fill a large pot with salted water and bring to a boil.
3. Cut off the top 1 inch of each artichoke and remove the tough outer leaves.
4. Use a spoon to remove the choke from the center of each artichoke.
5. In a mixing bowl, combine the breadcrumbs, Parmesan cheese, parsley, basil, garlic, olive oil, salt, and pepper.
6. Stuff the breadcrumb mixture into the center of each artichoke.
7. Place the stuffed artichokes in a baking dish and drizzle with olive oil.
8. Cover the dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes or until the artichokes are tender and the breadcrumbs are golden brown.
10. Serve with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped sun-dried tomatoes to the breadcrumb mixture.
- Add chopped olives to the breadcrumb mixture.
- Use a different type of cheese, such as feta or goat cheese.
Tips and tricks:
- To prevent the artichokes from turning brown, rub them with lemon juice before stuffing.
- To make the artichokes easier to eat, cut them in half after they are cooked.
- To make the stuffing stick together better, add an egg to the breadcrumb mixture.
Storage instructions:
Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed artichokes in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed artichokes on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.
Pairings:
Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Salad
Troubleshooting advice:
- If the artichokes are not tender after 1 hour of cooking, cover with foil and bake for an additional 15-20 minutes.
- If the breadcrumb mixture is too dry, add more olive oil.
Food safety advice:
- Make sure to clean the artichokes thoroughly before cooking.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Stuffed artichokes are a traditional dish from the Liguria region of Italy.
Flavor profiles:
The dish has a savory, herbaceous flavor with a slightly bitter note from the artichokes.
Serving suggestions:
Serve as a main course with a side salad or as an appetizer before a meal.
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Region: Italian