Photo: Ernest Porzi
Stuffed Artichokes
8 ingredients
Serves 6.
openrecipes
Artichokes lend themselves to stuffing. In Italy, you’ll find them filled with canned tuna in Abruzzo, sausage meat in Calabria, rice in the Veneto, and ricotta and salami in Sicily. This filling, with minor variations, is popular throughout southern Italy.
Estimated Nutrition (whole recipe, rough)
401
Calories
15g
Protein
24g
Fat
37g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Bread | 1 slice (30g) white | 79 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 6 large artichokes
- 1 lemon, halved
- 2/3 cup fine dried bread crumbs
- 1/2 cup freshly grated pecorino romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- About 4 Tbs. olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes