Stuffed Artichokes: Carciofe Ripieni
The recipe Stuffed Artichokes: Carciofe Ripieni can be made in roughly 1 hour and 55 minutes. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 4g of fat, and a total of 70 calories. This recipe serves 16. A mixture of kosher salt and pepper, garlic cloves, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free and primal diet. Users who liked this recipe also liked Carciofi Ripieni:Stuffed Artichokes, Carciofi Ripieni (Stuffed Artichokes), and Stuffed Artichokes (Carciofi Ripieni).
Instructions
In a large saucepan, combine 4 quarts of water the lemon juice and bring to a boil.
Add the artichokes and blanch for 20 minutes, until tender.
Drain, cool, and set aside.
Remove the outer layer of leaves from the artichokes and cut the artichokes in quarters. Use a small knife to remove the spiny choke.
Preheat the oven to 375 degrees F.
Mix the sliced garlic, Parmigiano, parsley, and extra-virgin olive oil loosely.
Season the cavity of each artichoke with salt and pepper and stuff in and around the leaves with cheese/garlic mixture.
Put the artichokes in a shallow baking dish, place in preheated oven and bake for 45 minutes.
Remove and let rest 10 minutes.
Serve immediately, or serve at room temperature as an antipasto.