Stuffed artichokes with spinach
Votes: 1
Time: 2 hours 20 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 643, total fat 46 G., saturated fats 23 G., proteins 24 G., carbohydrates 41 G., fiber 13 G., cholesterol 96 mg, sodium 937 mg, sugar 4 G.
Calories 643, total fat 46 G., saturated fats 23 G., proteins 24 G., carbohydrates 41 G., fiber 13 G., cholesterol 96 mg, sodium 937 mg, sugar 4 G.
The popular spinach and artichoke dip reaches a new level in this elegant, restaurant-quality dish: an artichoke is stuffed with a spinach and breadcrumb filling, baked in the oven, and served on a plate in a pool of buttery garlic-lemon sauce. Tear off a petal, revealing the delicious filling, dip it into the sauce on your plate, and enjoy!
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:
- 3 tbsp. l. olive oil
- 4 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 450 g fresh small spinach
- 1.5 cups panko breadcrumbs
- 1 tbsp. grated mozzarella
- 0.5 tbsp. grated parmesan
- 4 large artichokes
- 1 lemon, cut in half
- 8 tablespoons unsalted butter
- 1 tbsp finely chopped fresh parsley
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Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Heat olive oil in a large, wide saucepan over medium heat. Add half the garlic and half the red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach, in batches if necessary, and cook, stirring, until wilted. Transfer to a cutting board and finely chop. Transfer to a bowl and let cool slightly. Add breadcrumbs, mozzarella, parmesan, 1 teaspoon salt, pepper to taste and mix.
- Trim the artichoke stems so you have a flat base (set the stems aside). Using a serrated knife, trim the tops of the artichokes by 4 cm and rub the surface with half a lemon. Using kitchen shears, trim any remaining pointy ends from the artichoke leaves. Starting at the base, gently push a leaf away from the center and add a small amount of the spinach filling. Continue filling the spaces between the leaves, working inward toward the center of the artichoke. Repeat with the remaining artichokes.
- Place the artichokes in a baking dish and add about 1 inch (2.5 cm) of warm water. Cover tightly with foil and bake until the leaves separate easily, 1 hour to 1 hour 20 minutes. Let rest for 10 minutes.
- Meanwhile, peel the remaining artichoke stems and core them. Melt the butter in a small saucepan over low heat. Add the remaining garlic, red pepper flakes, and artichoke stems. Cook, stirring occasionally, until the stems are crisp-tender and the butter is fragrant with garlic, about 6 minutes. Juice the remaining lemon half and add the parsley; season with salt to taste.
- Serve warm artichokes drizzled with garlic-lemon oil.
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