Stuffed Artichokes Recipe

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Ingredients:

Serving

4 cups fine fresh bread crumbs from an italian loaf (1/2 lb)
1 1/2 cups grated parmigiano-reggiano (3 oz)
3 tbsp finely chopped garlic (5 cloves)
1/2 cup finely chopped flat-leaf parsley
1/2 cup minced sweet soppressata ( dried italian sausage; 2 1/2 oz)
1 cup finely chopped provolone cheese (1/4 lb)
1/4 cup olive oil
8 medium artichokes (8 to 9 oz each)
1 lemon, halved
1 cup water, divided
1 cup reduced-sodium chicken broth, divided
1 cup olive oil, divided
1 tbsp finely chopped garlic, divided

Directions:

Make stuffing: Preheat oven to 350°F with rack in middle.
Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
Trim and stuff artichokes: Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
Cook artichokes: Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.
Cooks' notes:
· Stuffing can be made 3 days ahead and chilled, covered. · Artichokes can be stuffed (but not cooked) 1 day ahead and chilled, covered. · Stuffed artichokes can be cooked 4 hours ahead and reheated in a microwave oven.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	669.48 Kcal (2803 kJ)
Calories from fat	419.59 Kcal
		% Daily Value*
Total Fat	46.62g	72%
Cholesterol	24.03mg	8%
Sodium	854.58mg	36%
Potassium	311.42mg	7%
Total Carbs	44.51g	15%
Sugars	3.98g	16%
Dietary Fiber	4.68g	19%
Protein	18.33g	37%
Vitamin C	13.9mg	23%
Iron	3.8mg	21%
Calcium	244mg	24%

Amount Per 100 g
Calories	293.67 Kcal (1230 kJ)
Calories from fat	184.06 Kcal
		% Daily Value*
Total Fat	20.45g	72%
Cholesterol	10.54mg	8%
Sodium	374.87mg	36%
Potassium	136.61mg	7%
Total Carbs	19.53g	15%
Sugars	1.75g	16%
Dietary Fiber	2.05g	19%
Protein	8.04g	37%
Vitamin C	6.1mg	23%
Iron	1.7mg	21%
Calcium	107mg	24%

* 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.