Options

Format:
Include:
PRINT
See more
Artichokes Stuffed with Smashed Potatoes and Browned Garlic

Artichokes Stuffed with Smashed Potatoes and Browned Garlic

Cooking Light APRIL 1998

  • Yield: 4 servings

Ingredients

  • 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)

Preparation

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.

Preheat oven to 375°.

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.

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.

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.

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 26%
  • Fat: 11.3g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 6.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 13.8g
  • Carbohydrate: 62.8g
  • Fiber: 10.5g
  • Cholesterol: 14mg
  • Iron: 4.9mg
  • Sodium: 549mg
  • Calcium: 262mg
advertisement
advertisement