Stuffed Artichokes

Stuffed Artichokes
Photo by Ditte Isager

Ingredients

  • ½ cup sweet soppressata (dried Italian sausage)
  • 4 cups fresh bread crumbs
  • 1 cup provolone cheese
  • 1 tablespoon garlic
  • 1 cup reduced-sodium chicken broth
  • 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid
  • 1 ½ cups grated Parmigiano-Reggiano
  • + 7 more ingredients
    • 1 lemon
    • 8 medium artichokes
    • ¼ cup olive oil
    • 1 cup olive oil
    • 1 cup water
    • 3 tablespoons garlic
    • ½ cup flat-leaf parsley

Preheat oven to 350°F with rack in middle. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a b...

View full recipe at Epicurious

Comments

Variations on Stuffed Artichokes

  • Stuffed Artichokes
    • 3 hard-cooked eggs, finely chopped
    • Lettuce leaves
    • 2 artichokes, cleaned and boiled
    • 3/4 cup mayonnaise


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