Ingredients Main Dish
- 4 large artichokes
- 6 garlic cloves, chopped
- 1 tablespoon olive oil
- 1/2 cup white wine
- 2 bay leaves
Instructions
- In a large pot, add the garlic, white wine and bay leaves then fill with water about 2” enough to hit the bottom of the steaming basket.
- Trim the stems of the artichoke so the artichoke can sit upright. Next cut off about an inch off the top of the artichoke and then with scissors trim the top of each leaf. With cold water rinse each artichoke and then place upside down onto the steaming basket.
- Cook covered for 45 to 60 minutes until a leaf can be easily removed. Remove from pot carefully and let drain upside until the artichokes are at room temperature.
- Prepare stuffing as instructed below.
- Once artichokes have cooled, stand them up and gently pull open the leaves from the center being careful to keep artichoke intact. When the artichoke begins to open up, pull out the fibrous choke from the center.
- Divide the stuffing into four portions, then start to fill each artichoke by spooning, filling in the leaves evenly around including filling the center until stuffing is evenly distributed.
- Drizzle with balsamic glaze. Serve at room temperature or place in the oven for 10 minutes to allow cheese to melt.
Ingredients Stuffing
- 2 – 6 (ounce) packages Fratelli Beretta Antipasto Trays, chopped into 1/4” pieces
- 8 (ounce) package dry figs, minced
- 8 (ounce) wedge asiago cheese, chopped into 1’4” cubes or smaller
- 1 cup almonds, slices
- 2 tablespoons olive oil
- 8 tablespoons balsamic glaze
Instructions
- Add all chopped ingredients, antipasto meats, dry figs, and asiago cheese in a bowl along with almonds and toss with olive oil until all ingredient are mixed evenly.
- Proceed to step 5 above.
