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Artichokes Stuffed with Smashed Potatoes and Browned Garlic

Yield 4 servings


  • 4 large artichokes
  • 1 1/2 pounds baking potatoes, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1/4 cup dry sherry
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon shredded fresh Parmesan cheese
  • Cooking spray
  • Fresh parsley sprigs (optional)

Nutrition Information

  • calories 391
  • caloriesfromfat 26 %
  • fat 11.3 g
  • satfat 3.5 g
  • monofat 6.1 g
  • polyfat 0.9 g
  • protein 13.8 g
  • carbohydrate 62.8 g
  • fiber 10.5 g
  • cholesterol 14 mg
  • iron 4.9 mg
  • sodium 549 mg
  • calcium 262 mg

How to Make It

  1. Working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 2 inches from the top of artichoke. Steam artichokes, covered, 20 minutes; cool to room temperature. Gently spread leaves; remove fuzzy thistle from bottom with a spoon.

  2. Preheat oven to 375°.

  3. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 12 minutes or until tender; drain. Beat at medium speed of a mixer or with a potato masher until coarsely mashed.

  4. Heat oil in a nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes or until golden. Remove from heat; add sherry, scraping skillet to loosen browned bits. Add sherry mixture, mozzarella, basil, salt, and pepper to potatoes.

  5. Stuff about 1 cup potato mixture into each artichoke. Sprinkle with Parmesan. Place stuffed artichokes in an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes or until artichokes are tender. Garnish with parsley, if desired.