Roman-Style Stuffed Artichokes

roman-style-stuffed-artichokes If you want to prepare an interesting side dish then you can make delicious Roman-Style Stuffed Artichokes. Everyone at home will really love this dish. It is fairly simple and a healthy side dish too.

Ingredients for Roman-Style Stuffed Artichokes

In order to make stuffed artichokes, the Roman way, you need 3 finely chopped garlic cloves, 1 tablespoon of olive oil, 4 big artichokes, 1/3 cup of grated Parmesan cheese, 2 lemons, 2 cups of bread crumbs, and 1/4 teaspoon of freshly powdered black pepper. You also require 1 cup of dry white wine, 1 teaspoon of chopped fresh oregano, 1 tablespoon of minced shallot, 1 and 1/2 cups of vegetable stock, 1 tablespoon of grated lemon peel, and 2 tablespoons of finely chopped Italian parsley.

Steps for Making Stuffed Artichokes

Firstly, preheat your oven to a temperature of 400 F. Mix olive oil and bread crumbs in a bowl and smear this on a shallow baking pan. Bake for 10 minutes until the crumbs become slightly golden. Keep it aside. Trim the stems of the artichokes and remove the outer leaves. Chop of the leaves on top and bring out the small leaves from inside. Clear the fluffy choke with a spoon and fill the cavity with lemon juice.

Combine Parmesan cheese, pepper, garlic, lemon peel, and parsley with bread crumbs and then add 4 tablespoons of the stock. Stuff the artichokes with this mixture, beginning from the base. If you want you can also refrigerate the stuffed artichokes.

Mix wine, shallot, oregano and 1 cup of stock in a nice Dutch oven that has a firm lid. Let the mixture boil and then set the heat to low. Place the artichokes in this mixture, making one layer. Make sure that the stems are kept downwards. Cover it and simmer for about 45 minutes so that the outer leaves become soft. Serve the artichokes with your favorite main dish.