Stuffed Artichoke Hearts (Artichauds Cerdagne)
Tender Artichoke hearts filled with a savory mixture of anchovies, and white wine, bread crumbs, garlic, parsley, Parmesan cheese and olive oil. Baked until tender and crispy, this dish balances rich flavors with a subtle brightness from the white wine. It's perfect as an appetizer or side dish for any occasion.
Category: Sides
Source: www.tasteofbeirut.com
Equipment
| Frying pan |
Ingredients
| Olive oil | |
| Shallot | |
| Garlic | |
| Anchovy | |
| Breadcrumbs | |
| White wine | |
| Olives | |
| Parsley | |
| Artichokes |
Instructions
Boil the artichoke bottoms in water until tender. Drain and keep warm.
Fry the onion or shallot in the olive oil, in a pan set over medium heat.
Add the garlic and anchovy and wine and simmer for a few minutes till the wine reduces. Add the breadcrumbs and stir a bit until the sauce thickens.
Chop the olives and parsley and add to the mixture.
Arrange the artichokes on a plate and fill with the filling mixture. Garnish with chopped parsley and/or basil.
Nutrition
| Serving size: | 455.2 |
| Energy: | 242.8 |
| Ratio: | 0.5 |
| Carbohydrate: | 30.1 |
| Fat: | 5.6 |
| Protein: | 13.5 |
| Saturated fat: | 1.1 |
| Sodium: | 1910.4 |
| Sugar: | 7.0 |