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Photo for - Stuffed Artichokes

Stuffed Artichokes

Dense and delicious.

  • Yields: 6
  • Preparation: 70 minutes

Ingredients

  • 6 large artichokes
  • 3/4 cup (175mL) SALERNO - Grated Romano Cheese
  • 3/4 cup (175mL) SALERNO - Grated Parmesan Cheese
  • 3 garlic cloves, minced
  • 3 cups (750mL) bread crumbs
  • 9 tbsp olive oil
  • 1 1/2 tbsp oregano, chopped
  • 1 1/2 tbsp parsley, chopped
  • salt and freshly ground pepper
  • 1 egg
  • 1/2 cup (125mL) ham and Italian sausage, chopped

Instructions

  1. Cut the stems and the tops off of the artichokes. Remove the tough outer leaves at the base as well as the center core.
  2. In a bowl, mix Salerno Romano and Parmesan Cheese, garlic, breadcrumbs, oil, oregano, parsley, egg, and meat. Season with salt and pepper.
  3. Spread leaves of each artichoke out and push stuffing in between them.
  4. Place the artichokes in a pot with about one to two inches of water.
  5. Cover tightly with aluminum foil and bake in a 325°F oven for 45 minutes.
  6. The artichokes are done when a leaf can be easily pulled off.
Photo of - Stuffed Artichokes

Ingredients

  • 6 large artichokes
  • 3/4 cup (175mL) SALERNO - Grated Romano Cheese
  • 3/4 cup (175mL) SALERNO - Grated Parmesan Cheese
  • 3 garlic cloves, minced
  • 3 cups (750mL) bread crumbs
  • 9 tbsp olive oil
  • 1 1/2 tbsp oregano, chopped
  • 1 1/2 tbsp parsley, chopped
  • salt and freshly ground pepper
  • 1 egg
  • 1/2 cup (125mL) ham and Italian sausage, chopped