Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Spelt | 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
- 2 fresh artichokes
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 cup celery, diced
- 1 medium onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 tablespoon fresh thyme leaves
- 5 sun-dried tomatoes packed in olive oil
- 4 cups cubed spelt or other whole grain bread (cut into ½ inch cubes)
- ½ cup vegetable broth
- sea salt, to taste
- ground pepper, to taste
Directions
Rinse artichokes, cut off bottom stem, and, if desired, snip sharp edges off leaves.
Place standing up and cover about 2 to 3 inches of the bottom with water.
Bring water to a boil then reduce to simmer.
Cover and cook artichokes until leaves are tender, about 45 minutes.
While artichokes cook, prepare stuffing.
Heat olive oil over medium heat in a large skillet.
Sauté the garlic, celery, onion, oregano, parsley, thyme and sun-dried tomatoes for 15 minutes.
Add the cubed bread and toss very well to coat.
Add vegetable broth and salt and pepper to taste.
Stuffing should be moist but not mushy.
Add a little more broth if needed.
Preheat oven to 350°F.
Carefully spoon a little stuffing onto the leaves of the artichokes.
Place upright in a baking dish.
Bake for 20 minutes or until piping hot.
Serve with a spoon to scoop on any stuffing that falls as you pull out the leaves.