Slow Cooker Braised Artichokes with Garlic
Votes: 2
Time: 7 hours 40 minutes
Complexity: easily
Quantity: 5 artichokes
Complexity: easily
Quantity: 5 artichokes
Nutritional value per serving:
Serving size: 1 of 5
Calories 474, total fat 25 G., saturated fats 15 G., proteins 16 G., carbohydrates 52 G., fiber 11 G., cholesterol 63 mg, sodium 661 mg, sugar 4 G.
Serving size: 1 of 5
Calories 474, total fat 25 G., saturated fats 15 G., proteins 16 G., carbohydrates 52 G., fiber 11 G., cholesterol 63 mg, sodium 661 mg, sugar 4 G.
Braised stuffed artichokes will be a true highlight of your holiday table. Your guests will love peeling and tasting the tender petals, which will reveal pockets of garlicky breadcrumbs. For an even more piquant flavor, add a pinch of red pepper to the breadcrumbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cloves of garlic (4 peeled and crushed, 4 grated or chopped)
- 2 bay leaves
- 1 tbsp. black peppercorns
- 110 g unsalted butter
- 2 tbsp. flavored breadcrumbs
- 0.5 cup grated Pecorino Romano cheese
- 5 large artichokes
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Recipes with similar ingredients: garlic, bay leaf, black pepper, butter, breadcrumbs, Pecorino Romano cheese, Artichokes
Cooking the dish according to the recipe:
- Place 0.5 cups of water in a 6-quart slow cooker, add 4 peeled and crushed garlic cloves, bay leaf and peppercorns.
- In a medium skillet over medium heat, heat the butter and grated garlic until the butter melts and the garlic begins to sizzle and become fragrant, 2 to 3 minutes. Add the breadcrumbs and 1/4 teaspoon each salt and black pepper and cook until golden brown, about 4 minutes more. Transfer to a bowl and let cool. Stir in the Pecorino Romano cheese and 1/4 teaspoon salt. Set aside 2 tablespoons of the breadcrumb mixture for serving.
- Remove the small, tough petals near the artichoke stems. Trim the stems close to the base so the artichokes stand upright. Trim the top 2.5 cm from each artichoke. Use scissors to trim off any sharp ends on the remaining petals. Spread the larger petals apart with your fingers.
- Working over the bowl with the breadcrumb mixture, spoon the crumbs into the crevices of each artichoke, filling them completely. Place the artichokes in the slow cooker. Cover and cook over low heat until the stems are tender and the leaves separate easily, about 7 hours. Taking care not to burn yourself, transfer the artichokes to a serving platter and sprinkle with the remaining breadcrumbs.
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