Falsone's Roasted Artichoke-Stuffed Artichokes

Name: Falsone's Roasted Artichoke-Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large, firm artichokes; 2 pounds Jerusalem artichokes, peeled and halved; 1 Yukon gold potato (1/2 pound), peeled and quartered; 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces); Coarse salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 tablespoons balsamic vinegar; 2 tablespoons chopped parsley; 1 teaspoon minced rosemary; 1 teaspoon minced thyme

Servings: persons

1
Trim the stems from the artichokes and snap off the tough leaves.
2
Cut off the top third of each artichoke and snip off the leaf tips with scissors.
3
Steam the artichokes over moderate heat until tender when pierced at the bottom, about 30 minutes; check the water level halfway through cooking.
4
Transfer to a plate.
5
Add the Jerusalem artichokes and potato to the steamer and steam until tender, about 40 minutes; again, check the water level halfway through.
6
Pull the center leaves from the artichokes and scrape out the hairy chokes with a small spoon.
7
Set the 4 prettiest artichokes aside.
8
Remove the leaves from the 2 remaining artichokes and refrigerate for another use.
9
Quarter the 2 artichoke bottoms and place in a bowl.
10
Add the Jerusalem artichokes and potato and mash the vegetables to a smooth puree with a potato masher.
11
Stir in 1 cup of the Parmesan and season with salt and pepper.
12
Preheat the oven to 350.
13
Spoon the stuffing into the centers of the 4 reserved artichokes.
14
Separate the leaves of the artichokes slightly and use a small spoon to pack the remaining stuffing in between them.
15
Set the artichokes on an oiled baking sheet, brush with olive oil and sprinkle each with 2 tablespoons of the remaining Parmesan cheese.
16
Bake for about 30 minutes or until very hot and browned around the edges.
17
In a bowl, whisk the 2 tablespoons olive oil with the vinegar and season with salt and pepper.
18
Set the stuffed artichokes on plates, drizzle on the vinaigrette and sprinkle with the parsley, rosemary and thyme.
19
Serve hot.

254

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 6 large, firm artichokes, 2 pounds Jerusalem artichokes, peeled and halved, 1 Yukon gold potato (1/2 pound), peeled and quartered, 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces), and more.

Yes, Falsone's Roasted Artichoke-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.

That's it — enjoy your meal!