Olive Garden Recipes – Baked Stuffed Artichoke with Foccacia

Preparation time:
30 minutes
Cook time:
1 hour
Serving Size:

Artichokes & STOCK
2 fresh artichokes
1 fresh lemon, halved
1 small onion, coarsely chopped
8 cups water
4 cups white wine
Ea 1 bay leaf
4 pieces of pepper, black

6 tablespoons shredded Fontina,
2 tablespoons Parmesan cheese, grated

Artichoke filling
1 / 4 cup butter, salted
1 cup onion, finely diced
1 / 4 teaspoon fresh garlic, chopped
1 teaspoon basil, fresh chopped (4.1 tsp dried)
1 / 2 cup tomatoes, diced plums, remove seeds and want
2 tablespoons Parmesan cheese, grated
1 1 / 4 cup Foccacia bread, diced small
1 / 2 cup white wine
2 teaspoons parsley, chopped
Salt to taste
Pinch black pepper
Procedure: Preheat oven to 350 º F.

Artichoke filling
Use scissors to cut off the sharp tips of each artichoke.
COMBINE lemon half the chopped onion, water, wine, bay leaf and pepper in a soup pot. Bring to a boil, add artichokes.
Cook until artichokes are tender, about 10-15 minutes. Remove pan from heat and let artichokes cool in stock.

Butter in medium saucepan. The remaining onion and garlic. Saute for about 5 minutes. The rest of the ingredients and let cool.
Cut artichoke in half cooled, longitudinally, exposing the inner leaves.
Undermine Center spiny leaves with a teaspoon, so that the transient (heart) intact.Place filling into hollowed-out artichoke.
Top with cheese and bake at 350 º F until center is hot (approx. 20 minutes).

This is a Olive Garden Recipes


This entry was posted in Olive Garden Recipes and tagged . Bookmark the permalink.

One Response to Olive Garden Recipes – Baked Stuffed Artichoke with Foccacia

  1. math games says:


Leave a Reply

Your email address will not be published. Required fields are marked *