Olive Garden Baked Stuffed Artichokes with Focaccia are really quite easy to make at home. You can make some for dinner tonight or for your next party. Our Olive Garden Recipe for their Baked Stuffed Artichokes with Focaccia tastes just like the real thing.
Olive Garden Baked Stuffed Artichokes with Focaccia Recipe
IngredientsArtichokes & Stock
- 2 fresh Artichokes
- 1 fresh Lemons, cut in half
- 1 small Onion, roughly chopped
- 8 cups Water
- 4 cups White Wine
- 1 Bay Leaf
- 4 Peppercorns, black
- 6 tablespoons Fontina Cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup Butter, salted
- 1 cup Onion, small diced
- 1/4 teaspoon fresh Garlic, chopped
- 1 teaspoon Basil, fresh chopped (1/4 tsp dry)
- 1/2 cup Plum Tomatos, diced, remove jelly and seeds
- 2 tablespoon Parmesan cheese, grated
- 1 1/4 cup Foccacia Bread, small diced
- 1/2 cup White Wine
- 2 teaspoon Flat Leaf Parsley, chopped
- Salt to taste
- Pinch Black Pepper
Preheat oven to 350ºF.
Artichoke Stuffing
- USE scissors to snip off sharp points of each artichoke leaf.
- COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
- SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
- MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
- CUT cooled artichokes in half, lengthwise, exposing inner leaves.
- SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
- TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).
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Photo of Stuffed Artichokes is by Joy and is used by permission under the Creative Commons Attribution 2.0 Generic (CC BY 2.0) License.
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