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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse artichokes well, pushing leaves out to open slightly for stuffing. | 2. Trim off stems so artichokes sit on a flat surface. | 3. Trim off the tips of each leaf with kitchen shears. | 4. In a large pan, heat oil and saute garlic, then combine bread crumbs, cheese, parsley, and pepper into garlic/oil. | 5. Mix until the crumb mixture is moistened enough to stick together loosely. | 6. You may choose to add a bit of additional oil, though steaming the artichokes will moisten the crumb mixture. | 7. Push out each area of leaves and stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. | 8. Stuff the entire leaf area of the artichokes. | 9. Pattie steams this in an electric skillet, but you may place the artichokes in a large baking pan filled with about 1/2" inch of water. | 10. Cover tightly with aluminum foil. | 11. Cook on 375 degrees for approximately 60 (couldl be 15-20 minutes more depending on size of artichokes) or until leave comes out easily. | 12. Cool a bit before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	4			-	-	-	-
breadcrumb	2 -3	cups		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic	1 -2		crushed	0.0	0.0	0.0	0.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
extra virgin olive oil	1/4	cup		-	-	-	-

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