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Stuffed Artichokes: Carciofe Ripieni

Stuffed Artichokes: Carciofe Ripieni
Stuffed Artichokes: Carciofe Ripieni might be a good recipe to expand your side dish recipe box. This recipe serves 16. Watching your figure? This gluten free and primal recipe has 55 calories, 3g of protein, and 3g of fat per serving. A mixture of jumbo artichokes, parsley leaves, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

Instructions

1
In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil.
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Lemon JuiceLemon Juice
WaterWater
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Sauce PanSauce Pan
2
Add the artichokes and blanch for 20 minutes, until tender.
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ArtichokeArtichoke
3
Drain, cool, and set aside.
4
Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
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ArtichokeArtichoke
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KnifeKnife
5
Preheat the oven to 375 degrees F.
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OvenOven
6
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.
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Extra Virgin Olive OilExtra Virgin Olive Oil
Parmigiano ReggianoParmigiano Reggiano
ParsleyParsley
GarlicGarlic
7
Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture.
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Salt And PepperSalt And Pepper
ArtichokeArtichoke
CheeseCheese
GarlicGarlic
8
Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes.
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ArtichokeArtichoke
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Baking PanBaking Pan
OvenOven
9
Remove and let rest 10 minutes.
10
Serve immediately, or serve at room temperature as an antipasto.
DifficultyExpert
Ready In1 h, 55 m.
Servings16
Health Score25
Gluten Free
DietsGluten FreePrimal
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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