Italian-Style Stuffed Artichokes
Tender artichokes stuffed with a savory couscous filling, sun-dried tomatoes, and pine nuts. Perfectly baked and served with marinara or lemon dipping sauce.
Equipment
- Baking dish (small)
- Large pot
- Kitchen shears
- Knife
- Skillet or frying pan
Ingredients
For the filling:
- 1 cup 160 g diced red onion
- 8 ounces 227 g baby bella or button mushrooms, chopped
- ½ cup 86 g dry couscous
- 6 sun-dried tomatoes packed in oil chopped
- ¼ cup 30 g pine nuts
- 3 tablespoons 45 ml extra-virgin olive oil, divided
- 2 tablespoons 6 g finely chopped fresh basil or 2 teaspoons dried
- 2 tablespoons 30 ml balsamic vinegar
- 1 tablespoon 15 g minced garlic
- ½ cup plus 2 tablespoons 165 ml water
- Salt and freshly cracked pepper to taste
Instructions
- Prepare the artichokes by removing the top one-third of the leaves and the stem.
- Trim the tips of remaining leaves with kitchen shears.
- Open the tops and remove the purple inner flowers and “hairy” parts.
- Bring a large pot of water to a boil.
- Add the artichokes, cover, and boil for 10 minutes.
- Drain and set aside.
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Pour the vegetable broth into a small baking dish.
- For the filling, heat 2 tablespoons of olive oil in a skillet over medium-high heat.
- Sauté the onion, mushrooms, and garlic for 5–7 minutes until translucent.
- Remove from heat.
- Bring water to a boil, stir in the couscous, cover, and let stand for 5 minutes.
- Combine the couscous with the sautéed mixture, sun-dried tomatoes, basil, and balsamic vinegar.
- Mix well.
- Stuff the mixture into the center of the artichokes and between the leaves.
- Sprinkle the tops with pine nuts, salt, and pepper.
- Place the stuffed artichokes in the baking dish and bake for 15–20 minutes, or until the pine nuts are golden.
- Serve hot.
Notes & Wine Advice
Wine advice:
Pair with a crisp Italian Pinot Grigio or a light Chianti.
Nutrition values
Calories: 340 kcal | koolhydraten: 45 g | Eiwitten: 8 g | Vet: 15 g | Suiker: 7 g