Olive Garden Baked Stuffed Artichoke with Foccacia
2 ea Fresh Artichokes
1 ea Lemon
1 ea small Onion, rough chopped
2 qt Water
1 qt White Wine
1 ea Bay Leaf
4 ea Peppercorn, black
1/4 cup(s) Butter, whole salted
1 cup(s) Onion, yellow diced 1/4"
1 tsp Basil, fresh chopped
1/2 cup(s) Tomato, plum diced
2 Tbsp Permesan, grated
1 1/4 cup(s) Foccacia, small diced
1/2 cup(s) White Wine
2 tsp Parsley, Italian chopped
1/4 tsp Salt
1/4 tsp Chopped fresh garlic
pinch Black pepper, ground
3 Tbsp Fontina cheese, shredded
1 Tbsp Parmesan cheese, grated
Place all of the ingredients in a stock pot on high to medium heat.
Steam the artichokes in the liquid.
Cook until tender.
Remove them from the heat and let the liquid cool.
In a medium saucepan, mealt the butter and saute the onions and garlic.
Mix everything together in a bowl and cool.
Once the artichoke is cool, cut it in half the long way exposing the inner leaves.
With a teaspoon, carefully scoop out the center prickly leaves leaving the choke (heart) intact.
Place the stuffing in the hollowed out artichoke.
Top with cheeses and roast in the oven at 350 degrees or until the center is hot (around 20 minutes).
Source: Olive Garden website, Italian Recipe Box page, 2002.