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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Artichokes Recipe

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Stuffed Artichokes image


This recipe for Stuffed Artichokes is from Antonette's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 Artichokes
1 Tbsp olive oil (Colavita)
2 sweet Italian sausages
1 heaping tbsp chopped garlic
2 1/2 cup Italian seasoned panko breadcrumbs
1/4 cup grated Parmesan cheese
3 Tbs butter
Pinch of salt to taste
1/2 tsp pepper
Parsley (optional)

Braising Liquid:
1/2 cup wine
1 1/2 cup chicken stock
1/2 squeezed lemon
1 tbsp butter

The braising liquid will vary depending on size of pan (if up double the recipe always fill pan with 1 part wine and 3 parts chicken stock, so that liquid measures almost half way up artichoke.

Preheat oven to 350 degrees. Add 1 tbsp of olive oil to pan. Remove sausage from casing and simultaneously brown and crumble using fork and wooden spoon. Once browned, add 1 heaping table spoon of garlic for about 1 minute. Add 3 tbs butter until melted then add Panko breadcrumbs. Mix until slightly toasty. Bread crumbs will look dry but they will get plenty of moisture from braising, then add salt and pepper to your taste.

Cut the stem of artichokes off evenly, so artichoke can stand on its own. Trim 1/2 inch off the top of leaves so they have a blunt end.

Start to stuff the artichokes with stuffing mix holding them over the frying pan full of the sausage Panko mix (to catch what falls from artichoke) keep packing in the middle and in between leaves of artichokes. Place artichokes in a pan of choice. I used my Le Creuset (which holds 3 monster artichokes) but use any pan with a cover. Remember to adjust the liquids in the pan so that liquid comes a little less than halfway up the artichoke. Use more chicken stock than wine.

Bake for 60 minutes or until I knife can be stabbed into the center with no give. NO GIVE.

Remove the stuffed artichokes and reduce the broth and wine halfway, then add a tbsp of butter. Whisk and flavor with salt, pepper or more lemon. Season to taste.

Number Of Servings:
Number Of Servings:




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