mediterranean

Sardinian Artichokes Stuffed with Mint and Pecorino

Name: Sardinian Artichokes Stuffed with Mint and Pecorino
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 1 g globe artichoke; 60 g breadcrumbs; 38 g pecorino cheese, grated; 27 g olive oil; 7 g mint, chopped; 7 g garlic, minced; 16 g lemon juice; 2 g salt; 1 g black pepper

This simmered dish pairs globe artichoke with pecorino cheese, grated, mint, chopped and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

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Estimated macros per portion

18 g Protein

48 g Carbohydrates

43 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

1g globe artichoke 0 kcal
60g breadcrumbs 237 kcal
38g pecorino cheese, grated 153 kcal
27g olive oil 239 kcal
7g mint, chopped 2 kcal
7g garlic, minced 10 kcal
16g lemon juice 5 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

globe artichokelemon juice
Trim the artichoke, removing tough outer leaves and trimming the stem. Spread leaves open slightly. Rub cut surfaces with lemon juice to prevent browning.
breadcrumbspecorino cheeseolive oilmintgarlicsaltblack pepper
In a bowl, mix breadcrumbs, grated pecorino, chopped mint, minced garlic, and a pinch of salt and pepper. Drizzle in olive oil and add 1 tbsp water to form a damp crumb.
globe artichoke
Stuff mixture between the artichoke leaves, working it down into gaps. Place in a small pot that fits snugly.
Add water to the pot to come 1 inch up the sides. Cover and simmer gently 35-45 minutes until leaves pull off easily and heart is tender.
lemon juice
Uncover for the last 5 minutes to reduce liquid. Serve warm with extra lemon juice if desired.