calc4 globe artichokes
calc8 tbsp of water
calc4 tbsp of lemon juice
calc1 onion, chopped
calc1 clove of garlic, crushed
calc2 tbsp of GALLO Pure Olive Oil
calc2 cups of button mushrooms, chopped
calc ½ cup of UNICO Sliced Black Olives
calc ¼ cup of UNICO Sundried Tomatoes - Whole & Julienne Cut
calc1 tbsp of chopped fresh basil
calc1 cup of fresh white breadcrumbs
calc ¼ cup of pine nuts, toasted
oil from the jar of Marinated Artichoke Salad for drizzling
salt & pepper
calc info

recipe image



Cut the stalks and lower leafs off of the artichokes. Snip off the leaf tips with scissors. Place 2 artichokes in a large bowl with half the water and half the lemon juice. Cover and cook on high power (in the microwave) for 10 minutes, turning the artichokes over halfway through, until a leaf pulls away easily from the base. Leave to stand covered, for 3 minutes before draining. Turn the artichokes upside down and leave to cool. Repeat to cook the remaining artichokes.

Place the onion, garlic and oil in a bowl. Cover and cook on high power for 2 minutes, stirring once. Add the mushrooms, olives and sun-dried tomatoes. Cover and cook on high for another 2 minutes. Stir in the basil, breadcrumbs, and pine nuts. Season with salt and pepper.

Turn the artichokes the right way and carefully pull the leaves apart. Remove the purple-tipped central leaves. Using a teaspoon, scrape out the hairy choke and discard. Divide the stuffing into 4 equal portions and spoon into the center of each artichoke. Push the leaves back around the stuffing.

Arrange in a shallow dish and drizzle over a little oil from the jar of the sun-dried tomatoes. Cook on high power for 7-8 minutes to reheat, turning the artichokes around halfway through.

COOK'S TIP:This imaginative and attractive recipe for artichokes stuffed with nuts, tomatoes, olives, and mushrooms has been adapted for the microwave!


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