Baked Stuffed Artichokes With Focaccia (The Olive G

Name: Baked Stuffed Artichokes With Focaccia (The Olive Garden)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: artichokes and stock; 2 fresh artichokes; 1 fresh lemon, cut in half; 1 small onion, rough chopped; 8 cups water; 4 cups white wine; 1 bay leaf; 4 peppercorns, black; 6 tablespoons Fontina cheese, shredded (topping); 2 tablespoons parmesan cheese, grated; 1/4 cup butter, salted (ARTICHOKE STUFFING); 1 cup onion, small diced; 1/4 teaspoon fresh garlic, chopped; 1 teaspoon basil, fresh chopped (1/4 tsp dry); 1/2 cup tomatoes, plum diced, remove jelly and seeds; 2 tablespoons parmesan cheese, grated; 1 1/4 cups focaccia bread, small diced; 1/2 cup white wine; 2 teaspoons flat leaf parsley, chopped; salt; 1 dash black pepper

Servings: persons

artichokes and stock
2 fresh artichokes
1 fresh lemon, cut in half
1 small onion, rough chopped
8 cups water
4 cups white wine
1 bay leaf
4 peppercorns, black
6 tablespoons Fontina cheese, shredded (topping)
2 tablespoons parmesan cheese, grated
1/4 cup butter, salted (ARTICHOKE STUFFING)
1 cup onion, small diced
1/4 teaspoon fresh garlic, chopped
1 teaspoon basil, fresh chopped (1/4 tsp dry)
1/2 cup tomatoes, plum diced, remove jelly and seeds
2 tablespoons parmesan cheese, grated
1 1/4 cups focaccia bread, small diced
1/2 cup white wine
2 teaspoons flat leaf parsley, chopped
salt
1 dash black pepper

1
Preheat oven to 350u00b0F.
2
ARTICHOKE STUFFING.
3
USE scissors to snip off sharp points of each artichoke leaf.
4
COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
5
SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
6
STUFFING:
7
MELT butter in a medium saucepan. Add remaining onions and garlic. Saute for 5 minutes. Add remaining ingredients and let cool.
8
CUT cooled artichokes in half, lengthwise, exposing inner leaves.
9
SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
10
TOP with cheeses and bake at 350u00b0F until center is hot (about 20 minutes).

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: artichokes and stock, 2 fresh artichokes, 1 fresh lemon, cut in half, 1 small onion, rough chopped, and more.

Yes, Baked Stuffed Artichokes With Focaccia (The Olive Garden) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Artichokes With Focaccia (The Olive Garden)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions