Provided by Molly O'Neill
Categories dinner, appetizer, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Use scissors to remove the thorny ends of the artichoke leaves. Use a knife to remove the stem so the artichokes will sit flat. In a heavy pot, combine the onion, carrot and garlic with 4 tablespoons of the olive oil over low heat and cook until the onion is tender and gold, about 10 minutes. Add the white wine and simmer 2 minutes. Add the artichokes, cover, and cook about 1 hour, until tender. Remove the artichokes from the pot and set aside; reserve the broth.
- Put the mashed potatoes in a mixing bowl. Mince the basil, and in another bowl combine it well with 2 tablespoons of olive oil. Whisk 3 tablespoons of the basil mixture into the potatoes, add salt and pepper and set aside. Use a spoon to remove the thistly choke from the center of each artichoke. Spoon the potato mixture into the center of each and set aside.
- Return the broth in the pot to the stove over medium heat. Add the asparagus and simmer 10 minutes. Add the tomato and olives and simmer 2 minutes. Put the artichokes back in the pot and cook until completely warm, about 5 minutes. Put each artichoke in the center of a shallow bowl. Whisk the remaining basil paste into the broth, gently ladle it around the artichokes, and serve.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 28 grams, Carbohydrate 41 grams, Fat 34 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1455 milligrams, Sugar 8 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Madhav Thagunnna
[email protected]I'll definitely be making this dish again!
Jelly Jelly
[email protected]Overall, I thought this recipe was pretty good.
Ali Tofaily
[email protected]I'm not sure if I did something wrong, but my artichokes didn't turn out as tender as I would have liked.
Earl Bumphus
[email protected]This dish is a bit time-consuming to make, but it's worth the effort.
Michael Sturgeon
[email protected]I would recommend this recipe to anyone who loves artichokes.
Mirabel Komodah
[email protected]I made this dish for my friends and they all raved about it.
Fazorrazor
[email protected]This dish is perfect for a special occasion.
Humble Monkey
[email protected]I've never had stuffed artichokes before, but I'm glad I tried this recipe.
Jonathan Hillyer
[email protected]I would definitely make this dish again.
Shaheryar Fayyaz
[email protected]I'm not a big fan of artichokes, but I really enjoyed this dish.
Harriet Mason
[email protected]This recipe was easy to follow and the results were impressive.
Boitumelo Dipale
[email protected]I used canned artichokes and the dish still turned out great.
Julie Stafford
[email protected]The artichokes were a bit tough, but the stuffing was delicious.
Alli Dalley
[email protected]My family loved this dish. It's definitely a keeper!
Mayy
[email protected]I've made this recipe several times and it's always a hit.
Abdu Rahim
[email protected]This dish came out amazing! The artichokes were tender and flavorful, and the stuffing was perfectly seasoned.