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Stuffed Italian Artichokes

3 large artichokes, stemmed, outer leaves removed
8 ounces Italian-style breadcrumbs
2 tablespoons chopped fresh basil
4 ounces Parmesan, grated
1 cup extra virgin olive oil
2 garlic cloves,finely chopped
1/4 cup chicken broth
Salt and pepper
2 ounces sundried tomato, slivered


1. Preheat oven to 350˚F. Bring a large pot of water to boil and cook artichokes for 15 minutes. Remove and drain. Let cool.

2. Mix breadcrumbs, basil, Parmesan, oil, garlic, broth, and salt and pepper together in a bowl.

3. Using fingers press open one artichoke as widely as possible without breaking and stuff some breadcrumbs in center and among leaves. Repeat with other artichokes. Place artichokes in baking dish, and bake 35 to 40 minutes, or until artichoke hearts are tender when pierced with a knife. Garnish with tomatoes before serving.

Prep time: 20 minutes
Cooking time: 60 minutes
Makes 3
Westside Market

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