Ingredients with Measurements:
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 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 off the top 1 inch 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, Parmesan cheese, parsley, garlic, 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 baking dish and add enough water to cover the bottom of the dish.
7. Cover the dish with foil and bake for 45-60 minutes, or until the artichokes are tender and the breadcrumbs are golden brown.
8. Remove the foil and bake for an additional 10-15 minutes to crisp up the breadcrumbs.
9. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 60-75 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 297
Fat: 18g
Carbohydrates: 26g
Protein: 9g
Fiber: 10g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Romano cheese can be used instead of Parmesan cheese.
- Fresh basil can be used instead of parsley.
Variations:
- Add chopped sun-dried tomatoes to the breadcrumb mixture.
- Replace the breadcrumbs with cooked rice or quinoa for a gluten-free version.
- Add chopped anchovies or capers to the breadcrumb mixture for a more savory flavor.
Tips and tricks:
- To prevent the artichokes from turning brown, brush them with lemon juice before stuffing.
- Use a serrated knife to cut the top of the artichokes for easier cutting.
- If the artichokes are too large, cut them in half before stuffing.
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 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed artichokes on a platter with lemon wedges and fresh parsley.
Garnishes:
Garnish with chopped fresh parsley or a sprinkle of grated Parmesan cheese.
Pairings:
Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the artichokes are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the breadcrumbs are not golden brown, remove the foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to clean the artichokes thoroughly before stuffing.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Stuffed artichokes are a traditional Sicilian dish that dates back to ancient times.
Flavor profiles:
Savory, tangy, and slightly bitter.
Serving suggestions:
Serve as an appetizer or a main dish.
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Region: Italian