Black Olive Stuffed Artichokes – a delicious recipe with handful pitted black olives, Garlic, Parsley, Bay leaf, White wine, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Strip off the outer 2-3 rows of leaves (more if the artichokes are larger), trim the stalk end. Slice off the top third of the artichoke and use a teaspoon to remove the choke. Pop each artichoke in a bowl of cold water with a little lemon juice just while you prepare the filling to stop discoloration.
2
Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.
3
Put about 1 inch of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright. Season and pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.
4
Serve at room temperature with the juices spooned over.
37
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6-8 Purple Artichokes, A handful pitted black olives, 1 Garlic clove, A few Parsley sprigs (plus the stalks), and more.
Yes, Black Olive Stuffed Artichokes 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.
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