Baked Stuffed Artichokes With Focaccia (The Olive Garden)
Ready In: 1 hr 30 mins
Serves: 4-6
Ingredients
artichokes and stock
- 2 fresh artichokes
- 1 fresh lemon, cut in half
- 1 small onion, rough chopped
- 8 cups water
- 4 cups white wine
- 1 bay leaf
- 4 peppercorns, black
- 6 tablespoons Fontina cheese, shredded (topping)
- 2 tablespoons parmesan cheese, grated
- 1⁄4 cup butter, salted (ARTICHOKE STUFFING)
- 1 cup onion, small diced
- 1⁄4 teaspoon fresh garlic, chopped
- 1 teaspoon basil, fresh chopped (1/4 tsp dry)
- 1⁄2 cup tomatoes, plum diced, remove jelly and seeds
- 2 tablespoons parmesan cheese, grated
- 1 1⁄4 cups focaccia bread, small diced
- 1⁄2 cup white wine
- 2 teaspoons flat leaf parsley, chopped
- salt
- 1 dash black pepper
Directions
- Preheat oven to 350ºF.
- ARTICHOKE STUFFING.
- USE scissors to snip off sharp points of each artichoke leaf.
- COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
- SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
- STUFFING:
- MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
- CUT cooled artichokes in half, lengthwise, exposing inner leaves.
- SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
- TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).
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