Baked Stuffed Artichokes with Foccacia
By mrgame777
0 Picture
Ingredients
- ARTICHOKES & STOCK
- 2 fresh artichokes
- 1 fresh lemons, cut in half
- 1 small onion, rough chopped
- 8 cups water
- 4 cups white wine
- 1 ea bay leaf
- 4 ea peppercorn, black
- TOPPING
- 6 Tbsp fontina cheese, shredded
- 2 Tbsp Parmesan cheese, grated
- ARTICHOKE STUFFING
- 1/4 cup butter, salted
- 1 cup onion, small diced
- 1/4 tsp fresh garlic, chopped
- 1 tsp basil, fresh chopped (1/4 tsp dry)
- 1/2 cup tomato, plum diced, remove jelly and seeds
- 2 Tbsp Parmesan cheese, grated
- 1 1/4 cup foccacia bread, small diced
- 1/2 cup white wine
- 2 tsp flat leaf parsley, chopped
- Salt to taste
- Pinch black pepper
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350°F. ARTICHOKE STUFFING
USE scissors to snip off sharp points of each artichoke leaf.
COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
STUFFING:
MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
CUT cooled artichokes in half, lengthwise, exposing inner leaves.
SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
TOP with cheeses and bake at 350°F until center is hot (about 20 minutes).
Roasted Artichoke
Review this recipe