Stuffed Artichokes Vegetarian

Eddie Szczerba

By
@chefed60

These are simply delicious served with your favorite pasta or side salad. I make these during the Lenten season with no meat but if you prefer you can add browned sweet sausage or prosciutto.


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

35 Min

Method:

Bake

Ingredients

2 large
artichokes,fresh
1 small
carrot,grated
1 small
shallots,minced
2 Tbsp
fennel,chopped
1/2 small
onion,chopped
1/2 c
parsley, italian
3 c
bread crumbs, fresh,coarse
1 stick
butter,melted
1/2 c
olive oil, extra virgin
1 pinch
oregano, basil,rosemary,dried
1 pinch
salt and pepper
1 qt
marinara sauce
1 pkg
pasta of choice

Directions Step-By-Step

1
Trim the artichokes(remove the pointy things off of the leaves with scissors)then remove excess leaves from around the bottoms. Trim of half an inch of the stems then with a potato peeler,peel the stem and around the bottom of the artichoke,cut them in half. Remove the center part(the hair I call it!)with a paring knife or a spoon.
2
That's the most work you'll be doing! Place the halves into a pot of boiling,salted water for 3-4 minutes,remove and let cool.
Saute the onion,shallot,fennel,carrot in one tbsp.butter until soft
3
Add the sauteed vegetables to the bread crumbs,stir in the butter,parsley and grated cheese. Fill each cavity with the bread crumb mixture. Ladle on spoon full of marinara into a baking dish,arrange the artichokes snugly into the dish and cover with foil.
4
I usually spray the foil with Bake in a preheated oven for 35-40 minutes. In the mean time cook the pasta you chose to the package directions,when it is done serve with the artichoke and sauce,some nice bread and you're all set!! Hope you enjoy it as much as we do!! :)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #delicious