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Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.

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Baked Stuffed Artichokes

Baked Stuffed Artichokes with Foccacia


Ingredients

  1. ARTICHOKES & STOCK
  2. 2 fresh artichokes
  3. 1 fresh lemons, cut in half
  4. 1 small onion, rough chopped
  5. 8 cups water
  6. 4 cups white wine
  7. 1 ea bay leaf
  8. 4 ea peppercorn, black
  9. TOPPING
  10. 6 Tbsp fontina cheese, shredded
  11. 2 Tbsp Parmesan cheese, grated
  12. ARTICHOKE STUFFING
  13. 1/4 cup butter, salted
  14. 1 cup onion, small diced
  15. 1/4 tsp fresh garlic, chopped
  16. 1 tsp basil, fresh chopped (1/4 tsp dry)
  17. 1/2 cup tomato, plum diced, remove jelly and seeds
  18. 2 Tbsp Parmesan cheese, grated
  19. 1 1/4 cup foccacia bread, small diced
  20. 1/2 cup white wine
  21. 2 tsp flat leaf parsley, chopped
  22. Salt to taste
  23. Pinch black pepper

Procedures

  • Preheat oven to 350ºF.

ARTICHOKE STUFFING

  • USE scissors to snip off sharp points of each artichoke leaf.
  • COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
  • SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.

STUFFING:

  • MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
  • CUT cooled artichokes in half, lengthwise, exposing inner leaves.
  • SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
  • TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).


SERVES 4

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