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Add a photoServings: 4
Ingredients
- 4 x artichokes steamed
- 1 1/2 lb potatoes un-peeled cubed & boiled for 12 min till tender
- 2 Tbsp. extra virgin olive oil
- 6 x Cloves garlic chopped
- 1/4 c. dry sherry
- 1/2 c. basil chopped
- 3/4 c. smoked mozzarella shredded or possibly regular
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp. Parmesan cheese shredded
Directions
- Place hot boiled potatoes in a large mixing bowl and lightly smash with fork or possibly potato masher.Heat oil in a non-stick saute/fry pan, add in garlic and saute/fry slowly till browned. Remove the pan from heat and add in the sherry.
- Deglaze by removing any bits which have accumulated at the bottom of the pan. Add in garlic-sherry mix to the potatoes and mix in the remaining ingredients, except Parmesan.
- To clean the artichoke: open up artichoke by spreading out leaves, exposing the center. Remove the fine silken layer over the artichoke bottom. Rinse to remove any stray silken spines.
- Stuff each artichoke with filling, dividing proportionately among the four artichokes. Sprinkle Parmesan over the artichokes and place in a baking dish. Bake in a 375 degree oven for 20 min till heated through and browned on top.
- NOTES : "Though they may seem like armored bundles, artichokes are easy to prepare. Do not be afraid to get the biggest artichokes you can find!"
- The artichokes stuffed with mashed potatoes is intriguing. Not quite sure how you'd eat it. :-) The potatoes, with caramelized garlic, sound like they'd be great to eat alone!
- Use lowfat mozzarella and less extra virgin olive oil to further reduce the fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 184 | |
| Calories from Fat 106 | 58% |
| Total Fat 11.99g | 15% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 475mg | 20% |
| Potassium 193mg | 6% |
| Total Carbs 9.77g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 1.89g | 1% |
| Protein 6.88g | 11% |
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