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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
Olive Garden Recipe

Serves 4

Artichokes & Stock:
2 fresh artichokes
1 fresh lemons, cut in half
1 small onion, rough chopped
8 cups water
4 cups white wine
1 bay leaf
4 black peppercorn

Topping:
6 tablespoons fontina cheese, shredded
2 tablespoons Parmesan cheese, grated

Artichoke Stuffing:
1/4 cup butter, salted
1 cup onion, small diced
1/4 teaspoon fresh garlic, chopped
1 teaspoon basil, fresh chopped (1/4 teaspoon dry)
1/2 cup tomato, plum diced, remove jelly and seeds
2 tablespoons Parmesan cheese, grated
1 1/4 cup foccacia bread, small diced
1/2 cup white wine
2 teaspoons flat leaf parsley, chopped
salt to taste
pinch black pepper

Preheat oven to 350 degrees.

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 to 15 minutes. Remove pot from heat and allow artichokes to cool in stock.

STUFFING: Melt the butter in a medium saucepan. Add the remaining onions and garlic. Saute for 5 minutes. Add remaining ingredients and let cool. Cut the 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 for about 20 minutes until the center is hot.

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