Side Dish Recipes
Braised Stuffed Artichokes with
Sweet Garlic and Pearl Onions
Yield: 6 servings
Ingredients
- 2 1/2 cups cubed day-old Italian bread, crust removed
- 1 egg
- 4 ounces Wisconsin Pleasant Ridge Reserve cheese, cut into small cubes
- 2 tablespoons grated Wisconsin SarVecchi® cheese
- Juice of 1 lemon
- 6 fresh artichokes
- 24 pearl onions, peeled
- 12 roasted garlic cloves
- 3 anchovy filets
- 1/4 cup olive oil
- 1 cup white wine
- Salt
- Pepper
Instructions
Stuffing
- Heat oven to 375 degrees F.
- Place bread cubes in food processor bowl fitted with metal blade. Process to make fine crumbs. Measure out 2 cups into large bowl. Add egg; toss to coat breadcrumbs. Stir in both cheeses. Set aside.
Artichokes
- Add lemon juice to kettle of water. Trim stem and outer rows of leaves from artichokes. Cut off top 1/4 of each artichoke. Scoop out interior of artichokes, including the fuzzy choke. Dip artichokes in lemon water often to prevent oxidation. Dry artichokes well. Stuff with cheese mixture.
- Place stuffed artichokes, stems up, in large lightly oiled baking dish. Add onions, garlic and anchovies to baking dish. Drizzle with olive oil and wine. Cover dish with aluminum foil. Bake for 45 minutes or until artichokes are tender, turning stem side down after 25 minutes.
Presentation
- Place artichokes on one large serving plate. Drizzle with sauce and decorate the plate with onions and garlic.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin
Recipe by Chef Roberto Donna