Ingredients with Measurements:
- 4 large artichokes
- 1 cup Rosso di Lago (or any red wine)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/4 cup chopped garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the top of each artichoke and remove the tough outer leaves.
3. Trim the stems and cut off the bottom of each artichoke so that it can stand upright.
4. Place the artichokes in a large pot and add enough water to cover them. Add the Rosso di Lago and a pinch of salt.
5. Bring the water to a boil, then reduce the heat and simmer for 20-25 minutes or until the artichokes are tender.
6. While the artichokes are cooking, mix together the breadcrumbs, Parmesan cheese, parsley, basil, garlic, olive oil, salt, and pepper in a mixing bowl.
7. Once the artichokes are done, remove them from the pot and let them cool for a few minutes.
8. Gently spread the leaves of each artichoke apart and stuff the breadcrumb mixture in between the leaves.
9. Place the stuffed artichokes in a baking dish and bake for 20-25 minutes or until the breadcrumbs are golden brown.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 330
- Fat: 16g
- Carbohydrates: 33g
- Protein: 11g
- Fiber: 10g
Substitutions for ingredients:
- Instead of Rosso di Lago, you can use any red wine of your choice.
- You can use any type of breadcrumbs, including gluten-free breadcrumbs.
- Instead of Parmesan cheese, you can use any type of grated cheese.
- You can use dried herbs instead of fresh herbs.
Variations:
- You can add chopped sun-dried tomatoes or olives to the breadcrumb mixture.
- You can add cooked ground meat or sausage to the breadcrumb mixture for a heartier dish.
- You can add chopped nuts, such as pine nuts or almonds, to the breadcrumb mixture for extra crunch.
Tips and tricks:
- To prevent the artichokes from turning brown, rub them with lemon juice before cooking.
- To make the artichokes easier to stuff, use a spoon to remove the choke (the fuzzy part in the center of the artichoke) before cooking.
- To make the breadcrumb mixture stick better, drizzle a little extra olive oil over the artichokes before stuffing them.
Storage instructions:
- Store any leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed artichokes, place them in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed artichokes on a platter with a sprinkle of chopped fresh herbs on top.
- Garnish with lemon wedges for a pop of color.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Lemon wedges
Pairings:
- This dish pairs well with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Sautéed spinach
Troubleshooting advice:
- If the breadcrumb mixture is too dry, add a little more olive oil.
- If the artichokes are not tender enough, simmer them for a few more minutes.
Food safety advice:
- Make sure to thoroughly clean the artichokes before cooking.
- Always use a food thermometer to ensure that the stuffed artichokes reach an internal temperature of at least 165°F.
Food history:
- Artichokes have been cultivated for thousands of years and were first grown in the Mediterranean region.
Flavor profiles:
- The Rosso di Lago adds a rich, fruity flavor to the dish, while the breadcrumbs and Parmesan cheese provide a savory crunch.
Serving suggestions:
- Serve the stuffed artichokes as a main dish or as a side dish with your favorite protein.
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Region: Italian