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Stuffed Globe Artichoke Recipe

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Stuffed Globe Artichoke Recipe

Prep Time: Cook Time:


  • White mushrooms raw | 8.00 oz
  • Olive oil | 2.00 tablespoon
  • Garlic, raw | 1.00 Tbsp
  • Onions raw | 1.00 medium 2-1/2" dia
  • Lemon juice, raw | 4.00 tbsp
  • Drinking tap water | 8.00 tbsp
  • Artichokes, globe or french, raw | 4.00 artichoke, medium
  • Olives | 0.50 cup
  • Sundried tomatoes in oil | 0.25 cup
  • Fresh basil | 1.00 tbsp, chopped
  • Dried pine nuts | 0.25 cup
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Bread crumbs, dry | 2.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 306.78 mg

Fat per serving: 17.93 g

Saturated fat per serving: 2.18 g

Protein per serving: 9.95 g

Sodium per serving: 492.42 mg

Cholesterol per serving: 0.00 g


  1. Chop the mushrooms, onion and dried tomatoes, crush garlic, toast nuts, cut stalks and lower leaves of artichokes with scissors, snip leaf off; set them aside.
  2. Take a large bowl with half of water and half of lemon juice, place 2 artichokes in it, cover, let cook on high heat for about 10 minutes.
  3. Turn artichokes over half way through, until the leaf pulls away easily from base. Cover and let stand for 3 minutes before draining. Place the artichokes upside down and leave to cool. Do the same process for other artichokes.
  4. In a bowl, place garlic, onion and oil, cover to cook at high heat for about 2 minutes, stirring once. Then add tomatoes, mushrooms and olives, cover, cook for 2 more minutes.
  5. Stir in the basil, nuts and breadcrumbs; adjust seasoning according to your taste.
  6. Turn the artichokes right way up and carefully pull leaves apart. Remove the central leaves having purple tips. Using a teaspoon, dig out the hairy chokes and discard them.
  7. Spoon the stuffing equally into center of each artichoke. Arrange artichokes in a shallow dish and sprinkle with little oil from tomato jar. Cook at high heat for about 8 minutes to reheat the artichokes.
  8. Serve hot!

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