Baked Stuffed Artichokes With Focaccia The Olive Garden Recipes

BAKED STUFFED ARTICHOKES WITH FOCACCIA (THE OLIVE GARDEN)

Steps:

• Preheat oven to 350ºF.
• ARTICHOKE STUFFING.
• USE scissors to snip off sharp points of each artichoke leaf.
• COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
• SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
• STUFFING:.
• MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
• CUT cooled artichokes in half, lengthwise, exposing inner leaves.
• SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
• TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).

BAKED STUFFED ARTICHOKES

Steps:

• Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
• Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
• Drain artichokes upside-down on paper towels.
• Preheat oven to 375 F.
• In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
• Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
• Place in an 8 x 8 x 2-inch baking dish.
• In a measuring cup combine water and bouillon; pour into bottom of baking dish.
• Bake artichokes for 20 minutes or until heated through.
• In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
• Remove from heat; add lemon juice. Place artichokes on individual serving plates.
• Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.