Carciofi Farciti (Italian Stuffed Artichokes)
Carciofi Farciti (Italian Stuffed Artichokes)
Stuffed artichokes with a savory mixture of couscous, mushrooms, sun-dried tomatoes, and pine nuts. A deliciously unique Italian appetizer.
Equipment
- Skillet or frying pan
- Small baking dish
- Kitchen shears
- knife
- Cutting board
Ingrediënten
- 2 large-size artichokes
- 1 cup 235 ml vegetable broth
For the filling:
- 3 tablespoons 45 ml extra-virgin olive oil, divided
- 1 cup 160 g diced red onion
- 8 ounces 227 g baby bella or button mushrooms, chopped
- 1 tablespoon 15 g minced garlic
- ½ cup plus 2 tablespoons 165 ml water
- ½ cup 86 g dry couscous
- 6 sun-dried tomatoes packed in oil chopped
- 2 tablespoons 6 g finely chopped fresh basil or 2 teaspoons dried
- 2 tablespoons 30 ml balsamic vinegar
- ¼ cup 30 g pine nuts
- Salt and freshly cracked pepper to taste
Instructies
- Prepare the artichokes by removing the top one-third of the leaves and the stem.
- Use kitchen shears to cut off the pointy tips of the remaining leaves.
- Open the artichoke and remove the inner purple flowers, scraping out the “hairy” parts.
- Bring a large pot of water to a boil.
- Place the prepared artichokes in the boiling water, cover, and cook for 10 minutes.
- Drain.
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Pour the broth into a small baking dish.
- To make the filling: In a skillet, heat 2 tablespoons (30 ml) of the oil over medium-high heat.
- Sauté the onion, mushrooms, and garlic for 5 to 7 minutes, until fragrant and translucent.
- Remove from heat.
- Bring the water to a boil, add the couscous, cover, and let it stand for 5 minutes.
- Add the couscous, sun-dried tomatoes, basil, and balsamic vinegar to the sautéed mixture.
- Stir to combine.
- Stuff the mixture into the center and between the leaves of the artichokes.
- Top with pine nuts, salt, and pepper.
- Place the artichokes in the baking dish and bake for 15 to 20 minutes, until the pine nuts are golden brown.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with warm marinara sauce or vegan mayonnaise and a squeeze of fresh lemon juice for dipping.
Wine Advice:
A light, dry white wine such as a Pinot Grigio or Sauvignon Blanc would pair nicely with the stuffed artichokes.
Nutritional Information
Calories: 360 kcal | Carbohydrates: 45 g | Protein: 8 g | Fat: 18 g | Fiber: 12 g | Sugar: 8 g | Salt: 1.2 g
