RecipeDB

Cooking in progress....

Italian Baby Stuffed Artichokes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)825.7952
Energy (kCal)5751.2482
Carbohydrates (g)32.3524
Total fats (g)238.8128
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby artichoke 9 3631.2082 0.0 807.8418 20.4
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    italian breadcrumb 1 cup seasoned 3631.2082 0.0 807.8418 20.4
    pecorino romano cheese 1/2 cup grated 3631.2082 0.0 807.8418 20.4
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    garlic clove 8 minced 35.76 7.9344 1.5264 0.12
    olive oil 1 cup divided 1909.44 0.0 0.0 216.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition