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    You are in: Home / Recipes / Italian Baby Stuffed Artichokes Recipe
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    Italian Baby Stuffed Artichokes

    Italian Baby Stuffed Artichokes. Photo by Dizdezi

    1/1 Photo of Italian Baby Stuffed Artichokes

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dizdezi's Note:

    An Italian recipe passed on from my mom and always delicious, these stuffed artichokes are sure to please!

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    Serves: 6-8


    articho ...

    Units: US | Metric


    1. 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.

    Ratings & Reviews:


    Nutritional Facts for Italian Baby Stuffed Artichokes

    Serving Size: 1 (174 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 508.8
    Calories from Fat 357
    Total Fat 39.7 g
    Saturated Fat 6.7 g
    Cholesterol 7.5 mg
    Sodium 616.1 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 8.9 g
    Sugars 3.2 g
    Protein 11.0 g

    The following items or measurements are not included:

    pecorino romano cheese

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