Artichokes Stuffed With Ham and Pine Nut Recipe

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Artichokes Stuffed With Ham and Pine Nut
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Ingredients
11
Count
Nutrition
206
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. Heat oven to 350°F Fill bowl w/ water and squeeze lemon over it. Set aside the squeezed-out lemon.
  2. Remove the tough parts of the outer leaves from an artichoke. This is best done by bending the leaf flat back and then pulling straight down, taking the tips of the leaves and much of the stringy fiber, but leaving the meaty bases. Work your way around the artichoke, until you come to leaves where the bases are tender and pale green. Use a large knife to cut off the dark green top by one-third.
  3. Trim the stem of the artichoke with a paring knife, making a flat base and carefully peel away any tough dark green peel, exposing the tender pale surface. Rub the cut surfaces with the lemon half.
  4. Place the artichoke upside down on a work surface and press down firmly to begin to spread leaves. Turn the artichoke right side up and use your fingers to spread the leaves as much as possible. Use a melon baller or grapefruit spoon to remove the inner-most purple-tipped leaves and scrape the fuzzy choke from the base. 5. Place the cleaned artichoke in the bowl of lemon water and repeat with the remaining artichokes.
  5. Mince the garlic by dropping it down the feed tube of a food processor while it’s running. Stop the machine and add the bread cubes. Pulse 2 or 3 times. Add the ham and parsley and pulse until both the bread and ham are in large crumbs, about 4 or 5 times. Remove the blade and stir in the lemon zest, pine nuts and salt.
  6. Drain the artichokes and fill the central cavity of each with some of the stuffing mixture, mounding it over the top and working a bit of it between the leaves. Arrange artichokes in an oiled baking dish just large enough to hold them in a single layer.
  7. Pour the wine into bottom of the dish, and add enough water to come to a depth of about 3/4 inch. Cover the dish with foil and bake until the artichokes are tender enough that you can easily pull out one of the interior leaves (a knife will easily pierce the base), about 45 minutes.
  8. Remove the dish from the oven and carefully pour the leftover liquid into a small saucepan. Bring to a boil over high heat and reduce to a thin syrup. Pour over the cooked artichokes and serve warm or set aside to cool to room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 206.27 Kcal (864 kJ)
Calories from fat 36.01 Kcal
% Daily Value*
Total Fat 4g 6%
Cholesterol 6.62mg 2%
Sodium 571.33mg 24%
Potassium 1043.41mg 22%
Total Carbs 31.97g 11%
Sugars 3.23g 13%
Dietary Fiber 13.2g 53%
Protein 9.96g 20%
Vitamin C 36mg 60%
Iron 3mg 17%
Calcium 122.5mg 12%
Amount Per 100 g
Calories 64.74 Kcal (271 kJ)
Calories from fat 11.3 Kcal
% Daily Value*
Total Fat 1.26g 6%
Cholesterol 2.08mg 2%
Sodium 179.32mg 24%
Potassium 327.49mg 22%
Total Carbs 10.03g 11%
Sugars 1.01g 13%
Dietary Fiber 4.14g 53%
Protein 3.13g 20%
Vitamin C 11.3mg 60%
Iron 0.9mg 17%
Calcium 38.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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