Try this Pork-Stuffed Artichokes recipe!
- 1 teaspoon dried oregano
- ingredients 4 large artichokes (about 2 pounds) 1
- 4 large artichokes (about 2 pounds)
- 1 pound ground pork
- 1/3 cup diced onion
- 2 tablespoons minced italian parsley leaves
- 1 teaspoon fine sea salt
- grinding of coarse black pepper
- 1/2 cup grated parmigiano-reggiano cheese
- 1 1/2 cups fresh crushed plum tomatoes
- Carbohydrate 5.91061743957179 g
- Cholesterol 35.2000000297563 mg
- Fat 11.5854969842343 g
- Fiber 1.09094858059051 g
- Protein 15.9229667347938 g
- Saturated Fat 6.96337873519172 g
- Serving Size 1 1 recipe (540g)
- Sodium 2938.78987950574 mg
- Sugar 4.81966885898128 g
- Trans Fat 0.732219153491171 g
- Calories 191 calories
Step-by-step
- 1 teaspoon dried oregano, ingredients 4 large artichokes (about 2 pounds) 1
- 4 large artichokes (about 2 pounds)
- 1 pound ground pork
- 1/3 cup diced onion
- 2 tablespoons minced italian parsley leaves
- 1 teaspoon fine sea salt
- grinding of coarse black pepper
- 1/2 cup grated parmigiano-reggiano cheese
- 1 1/2 cups fresh crushed plum tomatoes
Tender leaves cradle savory ground pork while crushed plum tomatoes break down into a bright, acidic sauce that cuts through the rich cheese and meat. Pairing this dish requires careful thought since artichokes contain cynarin, a chemical compound that alters palate perception and makes subsequent sips of dry red wine taste metallic or unpleasantly sweet. Serve these stuffed heads alongside a high-acid, crisp white wine such as a dry Pinot Grigio or Sauvignon Blanc to maintain balance at the table. Crusty sourdough bread is also essential for soaking up the tomato juices and rendered pork fat left at the bottom of the dish, stretching the meal efficiently without requiring additional protein courses. Preparing this recipe demands a heavy-bottomed Dutch oven with a tight-fitting lid to trap steam effectively, though a deep electric skillet works well if standard pots are unavailable. Maintain a gentle simmer at 190 degrees Fahrenheit to ensure the core of the vegetable softens fully without scorching the meat filling. Leftovers keep safely in an airtight container in the refrigerator for up to three days, though reheating requires a splash of water to prevent the pork from drying out.
