Stuffed Artichokes With Shiitake Mushrooms

Oxmoor House
4 servings (serving size: 1 artichoke)


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4 medium artichokes
2 tablespoons lemon juice
Cooking spray
1/2 pound fresh ground pork
1 shallot, minced
1/4 cup diced carrot
1 1/2 cups sliced shiitake or button mushrooms
1 clove garlic, minced
3/4 cup beef broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 1/4 cups 1% low-fat milk
1 cup cooked basmati rice
1/4 cup minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 tablespoons fine, dry breadcrumbs


Preheat oven to 350°.

Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.

Place artichokes in a Dutch oven; add water to depth of 1 inch. Add lemon juice. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until almost tender. Drain; cool. Spread leaves apart; discard inner leaves. Scrape out fuzzy choke with a spoon. Set artichokes aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork, shallot, and carrot. Cook 5 minutes, stirring to crumble pork. Add mushrooms and garlic; cook, stirring often, 2 minutes. Add beef broth and next 3 ingredients. Simmer 4 to 5 minutes or until liquid is absorbed and mushrooms are tender. Combine flour and milk, stirring to dissolve flour. Add to mushroom mixture. Simmer 3 minutes or until thickened. Stir in rice and parsley.

Spoon about 1/2 cup mixture into center of each reserved artichoke. Combine Parmesan cheese and breadcrumbs. Sprinkle 1 tablespoon Parmesan cheese mixture on top of mushroom mixture in each artichoke. Coat Parmesan cheese mixture with cooking spray.

Bake at 350° for 25 minutes or until tops are lightly browned.

Created date

March 2010

Nutritional Information

Calories 331
Fat 9 g
Satfat 3.3 g
Protein 23.3 g
Carbohydrate 41.4 g
Cholesterol 45 mg
Iron 4.4 mg
Sodium 624 mg
Caloriesfromfat 24 %
Fiber 7.9 g
Calcium 217 mg