This is a vegetable that many people don’t know how to prepare and find a little daunting
Prep time: 30 minutes
Cook time: 1 hours
Servings: 6 servings
Cost per serving $3.44 view details
- 6 large globe artichokes
- 1 lemon cut in half
- 1 tablespoon extra-virgin olive oil
- 1 stick pepperoni, half chopped finely, the other half in thick slices
- 5 cups loosely packed white bread crumbs, chopped very fine
- 4 tablespoons flat leaf Italian parsley
- 3 cloves of garlic, minced
- 3/4 cup Parmesan cheese, grated
- 1 large egg
- 1/2 cup pine nuts
- Salt and ground pepper to taste
- Cut the pointed tops of the artichokes with a scissor and rub the entirely with the lemon. This prevents the leaves from turning brown. Remove the smaller lower leaves, and cut the bottom stem so the artichokes are flat.
- Combine the breadcrumbs, finely chopped pepperoni, garlic, grated cheese, parsley, pine nuts and salt and pepper together. Taste the mixture to make sure you have enough salt. Add the egg and some olive oil to the mixture and mix until the mixture hold together in you hand when you squeeze it.
- Stuff the artichokes between each leave. If you chose to just stuff the middle, you must clean out the leaves and hay in the middle of the choke and fill the cavity. In our family we always stuff each leave.
- Place in a very large pan, of water reaching up to just below the first set of leaves. Add the chunks of pepperoni and salt and pepper.
- They will take at least 45 minutes to 1 hour cooking time on medium heat. They are done when you can easily pull a leaf out of the coke easily. Be sure they are completely cooked, as the bottom of the leaves will be hard if undercooked.
- Donât forget to eat the heart, which is the best part.
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|Amount Per Serving||%DV|
|Serving Size 178g|
|Recipe makes 6 servings|
|Calories from Fat 153||29%|
|Total Fat 17.69g||22%|
|Saturated Fat 4.33g||17%|
|Trans Fat 0.01g|
|Total Carbs 73.28g||20%|
|Dietary Fiber 8.7g||29%|