Lidia's Mushroom and Black Olive Stuffed Artichokes
User Reviews
5
Lidia's Mushroom and Black Olive Stuffed Artichokes
Description
This recipe prepares artichokes by trimming them and removing the inedible fuzzy choke, then creating a stuffing from sautéed onions, diced mushrooms, peppers, and artichoke stems mixed with black olives, olive oil, breadcrumbs, and white wine to add moisture. The stuffing is packed into each artichoke and between the leaves.
The artichokes sit upright in a pot with water, olive oil, smashed garlic, and salt, then are simmered until tender. The gentle cooking broth helps soften the artichokes and infuse subtle garlic and olive oil flavor. This method yields a tender texture throughout the bulky vegetables with flavorful stuffing pockets.
The combination of mushrooms and black olives gives a mix of earthy, umami, and briny flavors, balanced by the bread crumb's texture and wine's slight acidity. This dish can function well as a vegetarian side or appetizer depending on meal context.
Ingredients
- 4 Artichoke large, tops cut off, and each leaf tip snipped; stem removed (reserve
- ½ onion large, finely chopped
- 4 oz mushrooms diced
- ½ red pepper or a combination of red and green or yellow diced into small pieces
- artichoke stems peeled and diced
- ⅓ cup black olives diced
- 4 tbsp olive oil extra virgin (half in filling, half used to cook)
- 8 oz breadcrumbs fresh or slightly dry
- 2 tbsp white wine
- salt
- black pepper
- 7 oz water 6-8 oz, depending
- 2 cloves garlic or more, smashed
- ½ tsp kosher salt to taste
Instructions
- First, wash the artichokes and remove the fuzzy choke inside. (TIP: I discovered that a grapefruit spoon works perfectly!) If you've never done this before, it's super easy: just put both thumbs inside and push toward the outside to make room in the center, then scoop out the fuzzy center!
- Next, saute the onion in about 2 tbsp olive oil for about 3 minutes, then add the mushrooms, peppers, and artichoke stems and cook over medium heat for about 5 minutes.
- Add the olives, and salt and pepper to taste.
- Now add the breadcrumbs and some white wine to make a moist stuffing.
- Fill each artichoke with the stuffing, gently pushing down until full. If you have any leftover stuffing, push it in between the outer leaves.
- Place the water, the leftover 2 tbsp olive oil, garlic and salt in a pot which can accommodate all four artichokes, then place the artichokes upright in the pot and cover.
- Turn burner on to medium high heat until the water comes to a boil, then turn down, and simmer/steam (make sure to add water if too much evaporates) for 45 minutes to an hour or until artichokes are tender.
- Check by pulling a leaf, and if it comes out easily, it's ready. Serve on its own or as a side dish; just delicious!
Notes
- Omit mushrooms or black olives if undesired without affecting the stuffing base.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 448kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 1007mg | 42% |
| Potassium | 743mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 36mg | 40% |
| Calcium | 176mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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