Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 6 large globe artichokes
  • 3 ounces fresh bread crumbs
  • 1 onion, finely chopped
  • 4 ounces Parmesan, freshly grated
  • 4 tablespoons parsley, chopped
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, peeled, seeded and chopped
  • 1 tablespoon capers, cut in half
  • 2 ounces black olives, stoned and chopped
  • Salt
  • Black pepper, freshly ground
  • Olive oil
  • 1/4 pint (1/2 cup) white wine

Directions

Remove the large outside leaves from the artichokes. Cut 1-inch off the top of the remaining leaves and scoop out the choke from the center of the artichoke.

Make the stuffing by mixing together the bread crumbs, onion, Parmesan, parsley, garlic, tomatoes, capers, olives, and salt and pepper to taste.and fill the center of the artichokes.

Cover the bottom of a heavy casserole, large enough to hold the artichokes comfortably, with olive oil. Heat until it is warm, then add the artichokes. Pour over the white wine, cover and simmer gently for about 1 hour.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Oven-Roasted Jerusalem Artichokes

Recipe courtesy of Chuck Hughes

Bobby's Stuffed Red Peppers

Recipe courtesy of Bobby Deen

Spicy Bacon Spinach Artichoke Dip

Recipe courtesy of Alice Currah

Jerusalem Artichoke Soup

Recipe courtesy of Roger Mooking

Stuffed Pizza

Recipe courtesy of Cooking Channel

Trending Videos

So Much Pretty Food Here