Italian Stuffed Artichokes Recipe serves: 4
Prep Time 30 Minutes
Cook Time 120 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 1315
Calories from Fat 530
Total Fat 59 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 15 mg
Sodium 5760 mg
Total Carbs 159 g
Dietary Fiber 27 g
Sugars 14 g
Protein 52 g
Vitamin A 15 %
Vitamin C 80 %
Calcium 60 %
Iron 80 %

Italian Stuffed Artichokes

Ingredients

  • 4 large artichokes (about 3 lbs.)
  • 5 1/2 cups fresh bread crumbs *
  • 2/3 cup grated Parmesan cheese
  • 1/3 cup Italian seasoned dry bread crumbs
  • 3 Tbsp. chopped flat-leaf parsley
  • 3 large garlic
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3/4 cup Bertolli® Classico™ Olive Oil
  • 4 cups chicken broth

Directions

  1. Prepare artichokes for cooking as directed below; set aside.
  2. In large bowl, combine bread crumbs, cheese, parsley, 2 cloves garlic, salt and pepper. Drizzle with 1/2 cup Olive Oil; toss just until moistened. Gently stuff bread crumb mixture between artichoke leaves.
  3. In 12-quart nonaluminum saucepot, heat remaining 1/4 cup Olive Oil. Add remaining garlic, then artichokes. Cook 1 minute. Gently pour broth around artichokes. Bring to a boil over medium heat. Reduce heat to low and simmer covered, basting occasionally if desired, 2 hours or until leaves are tender and pull out easily.
  • TO PREPARE ARTICHOKES FOR COOKING: Wash artichokes in cold water; drain. With a large knife, cut stem close to base. Cut off 1/2 inch of top. Remove any discolored lower leaves. If desired, with scissors, cut off sharp leaf tips. *For best flavor and texture, make the fresh bread crumbs using crusty Italian bread.

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