1 cup plus 2 to 4 tablespoons vegetable stock, chicken stock or broth
1 cup dry white wine
1 tablespoon minced shallot
1 teaspoon chopped fresh oregano
Instructions
Preheat the oven to 400 F. In a bowl, combine the bread crumbs
and olive oil. Toss to coat. Spread the crumbs in a shallow
baking pan and bake, stirring once halfway through, until the
crumbs are lightly golden, about 10 minutes. Set aside to cool.
Working with 1 artichoke at a time, snap off any tough outer
leaves and trim the stem flush with the base. Cut off the top
third of the leaves with a serrated knife, and trim off any
remaining thorns with scissors. Rub the cut edges with a lemon
half to prevent discoloration. Separate the inner leaves and pull
out the small leaves from the center. Using a melon baller or
spoon, scoop out the fuzzy choke, then squeeze some lemon
juice into the cavity. Trim the remaining artichokes in the same
manner.
In a large bowl, toss the bread crumbs with the Parmesan, garlic,
parsley, lemon zest and pepper. Add the 2 to 4 tablespoons
stock, 1 tablespoon at a time, using just enough for the stuffing
to begin to stick together in small clumps.
Using 2/3 of the stuffing, mound it slightly in the center of the
artichokes. Then, starting at the bottom, spread the leaves open
and spoon a rounded teaspoon of stuffing near the base of each
leaf. (The artichokes can be prepared to this point several hours
ahead and kept refrigerated.)
In a Dutch oven with a tightfitting lid, combine the 1 cup stock,
wine, shallot and oregano. Bring to a boil, then reduce the heat
to low. Arrange the artichokes, stem end down, in the liquid in a
single layer. Cover and simmer until the outer leaves are tender,
about 45 minutes (add water if necessary). Transfer the
artichokes to a rack and let cool slightly. Cut each artichoke into
quarters and serve warm.
Nutritional Analysis (per serving)
Calories 117
Monounsaturated fat 2 g
Protein 5 g
Cholesterol 3 mg
Carbohydrate 14 g
Sodium 287 mg
Total fat 3 g
Fiber 4 g
Saturated fat 1 g
Dietitian's tip-
Stuffed artichokes make an appealing and substantial side dish.
The simple but flavorful stuffing complements the artichokes'
nuttiness without overpowering them.
Originally Submitted
7/16/2009
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