Photo: Mike Kenneally
New Orleans Stuffed Artichokes
15 ingredients
45 min + 3 hr
10 servings
openrecipes
"Robust, rich New Orleans tradition. A favorite recipe that my southern dad created. This recipe takes some time and love, but is very much worth the effort! Make sure you have your teeth in for this one!"
Estimated Nutrition (whole recipe, rough)
1061
Calories
58g
Protein
34g
Fat
134g
Carbs
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 whole artichokes
- 1 cup Italian seasoned bread crumbs
- 4 ounces provolone cheese, shredded
- 10 pimento-stuffed green olives, chopped
- 1/2 bunch fresh parsley, chopped
- 5 cloves garlic, minced
- 1 bunch green onions, finely chopped
- 2 small stalks celery, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon hot pepper sauce (e.g. Tabasco™)
- 4 (2 ounce) cans anchovy fillets, chopped
- 1 teaspoon Worcestershire sauce
- 1 tablespoon olive oil, or as needed
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes