Baked Stuffed Artichokes With Focaccia (The Olive Garden)
This is no knock off recipe. You can find this at the following link along with other recipes: http://www.olivegarden.com/recipes/recipe_search/ At Olive Garden we are passionate about Italian cooking. We are pleased to share with you a collection of our Featured Recipes over the years that you can prepare at home—and share with your friends and family.
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INGREDIENTS
Nutritionartichokes and stock
- 2fresh artichokes
- 1
- 1
- 8cups water
- 4cups white wine
- 1
- 4
- 6
- 2
- 1⁄4
- 1
- 1⁄4
- 1
- 1⁄2
- 2
- 1 1⁄4
- 1⁄2cup white wine
- 2
- 1dash black pepper
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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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