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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Californian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 189
% Daily Value**
Total Fat 14g
Saturated Fat 2g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 41mg
Total Carbohydrate 15g
Dietary Fiber 6g
Sugars 1g
Protein 3g
Vitamin A  4%Vitamin C  21%
Calcium  3%Iron  6%
Potassium  6%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Stuffed Artichokes - Carciofi Ripieni

Date Added: July 17, 2009


1/2 Cup Olive Oil up to 2
1 Lemon (optional)
1/3 Cup Parsley chopped
3 Cloves Of Garlic chopped
4 Artichokes large
4 White Bread slices
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1. Cut off artichoke stems; slice and reserve.

2. Remove and discard hard outer leaves of artichokes.

3. Cut sharp tips off remaining leaves with scissors.

4. Slice off about 1/2 inch from top end of each artichoke.

5. Open artichokes gently with your hands. Remove fuzzy chokes with a knife or melon-baller.

6. Wash artichokes under cold running water. Slice lemon in half and rub over cut tops of artichokes.

7. Set artichokes with cut part down on paper towels.

8. Remove crusts from bread. Chop bread into small pieces and place in a medium bowl.

9. Add 1/2 cup oil, parsley, garlic and salt and pepper.

10. Mix well. Arrange mixture between artichoke leaves and in centers.

11. Place artichokes and reserved stems in a large saucepan.

12. Pour water about 1 inch deep in pan. Add 3 to 4 tablespoons oil.

13. Bring water to a boil. Reduce heat to medium and cover pan.

14. Cook artichokes 40 to 60 minutes, depending on size.

15. If water evaporates, add a little more. There should be 4 to 5 tablespoons of sauce left in pan.

16. If too much liquid is left, uncover pan and boil liquid down.

17. Spoon sauce over artichokes and stems. Serve hot.

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Dietary Notes:
This recipe is very low-sodium with 41.38mg per serving and low-cholesterol with 0.13mg per serving

This recipe is high in Vitamin C with 21% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, Garlic, Olive Oil, Citric Acid allergies.
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