Name: Italian-Style Stuffed Artichokes
Prep time: 60 min
Ingredients: 2 large-size artichokes; 1 cup 235 ml vegetable broth; 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)

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.

Italian-Style Stuffed Artichokes

Equipment

Ingredients

For the filling:

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

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