Falsone's Roasted Artichoke-Stuffed Artichokes

Name: Falsone's Roasted Artichoke-Stuffed Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 larges firm artichokes; 2 Tbsps balsamic vinegar; 4 servings Coarse salt and freshly ground pepper; 907 grams Jerusalem artichokes, peeled and halved; 2 Tbsps extra-virgin olive oil, plus more for brushing; 128 grams 1/2 cups freshly grated Parmesan cheese; 2 Tbsps chopped parsley; 1 teaspoon minced rosemary; 1 teaspoon minced thyme; 227 grams Yukon gold potato , peeled and quartered

Falsone's Roasted Artichoke-Stuffed Artichokes is a gluten free main course. One serving contains 484 calories, 24g of protein, and 16g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, balsamic vinegar, rosemary, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Trim the stems from the artichokes and snap off the tough leaves.

Ingredients you will need

Artichoke

Cut off the top third of each artichoke and snip off the leaf tips with scissors. Steam the artichokes over moderate heat until tender when pierced at the bottom, about 30 minutes; check the water level halfway through cooking.

Ingredients you will need

Artichoke

Water

Equipment you will use

Kitchen Scissors

Transfer to a plate.

Add the Jerusalem artichokes and potato to the steamer and steam until tender, about 40 minutes; again, check the water level halfway through.

Ingredients you will need

Jerusalem Artichoke

Potato

Water

Pull the center leaves from the artichokes and scrape out the hairy chokes with a small spoon. Set the 4 prettiest artichokes aside.

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Artichoke

Remove the leaves from the 2 remaining artichokes and refrigerate for another use.

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Artichoke

Quarter the 2 artichoke bottoms and place in a bowl.

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Artichoke Bottoms

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Bowl

Add the Jerusalem artichokes and potato and mash the vegetables to a smooth puree with a potato masher. Stir in 1 cup of the Parmesan and season with salt and pepper.

Ingredients you will need

Jerusalem Artichoke

Salt And Pepper

Vegetable

Parmesan

Potato

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Potato Masher

Preheat the oven to 35

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Oven

Spoon the stuffing into the centers of the 4 reserved artichokes. Separate the leaves of the artichokes slightly and use a small spoon to pack the remaining stuffing in between them. Set the artichokes on an oiled baking sheet, brush with olive oil and sprinkle each with 2 tablespoons of the remaining Parmesan cheese.

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Parmesan

Artichoke

Olive Oil

Stuffing

Equipment you will use

Baking Sheet

Bake for about 30 minutes or until very hot and browned around the edges.

Equipment you will use

Oven

In a bowl, whisk the 2 tablespoons olive oil with the vinegar and season with salt and pepper. Set the stuffed artichokes on plates, drizzle on the vinaigrette and sprinkle with the parsley, rosemary and thyme.

Ingredients you will need

Salt And Pepper

Vinaigrette