Baked Stuffed Artichokes With Focaccia (The Olive Garden)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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