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.
Kategorie: Beilagen
Quelle: www.tasteofbeirut.com
Ausrüstung
| Frying pan |
Zutaten
| Olivenöl | |
| Schalotten | |
| Knoblauch | |
| Anchovis | |
| Paniermehl | |
| Weißwein | |
| Oliven | |
| Petersilie | |
| Artischockenherz |
Zubereitung
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.
Nährwertangaben
| Serviergröße: | 455.2 |
| Brennwert: | 242.8 |
| Verhältnis: | 0.5 |
| Kohlenhydrate: | 30.1 |
| Fett: | 5.6 |
| Eiweiß: | 13.5 |
| gesättigte Fettsäuren: | 1.1 |
| Natrium: | 1910.4 |
| Zucker: | 7.0 |