Artichokes Stuffed with Ratatouille

  • Active Time 25m
  • Total Time 35m

Makes 4 servings as an appetizer or side dish

ingredients

  • For the Artichokes:
  • 1 head garlic, cut in half horizontally
  • 1/2 lemon, sliced
  • 1 teaspoon salt
  • 4 large artichokes
  • For the Ratatouille:
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped, then blended with 1/2 teaspoon salt
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons chopped fresh basil or 2 teaspoons dried
  • 2 medium yellow squash, cut into 1/2-inch cubes, about 2 1/2 cups
  • 1 tomato, chopped
  • 1 tablespoon tomato paste
  • 1/4 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sliced pitted black olives
  • 1 tablespoon fresh lemon juice

directions

FOR THE ARTICHOKES:

Fill a large pot with water, then add the garlic, lemon and salt. Bring the water to a boil. While the water is coming to the boil, cut off the stems of the artichokes, then trim about 1 inch off the top. Remove any withered outer leaves.

Place in the boiling water, cover the pot and cook for 30-40 minutes, or until an outer leaf pulls off easily. Drain the artichokes upside down. Using tongs, open the artichoke and pull out the center leaves. Scoop out the inedible choke with a spoon.

FOR THE RATATOUILLE:

While the artichokes are cooking, make the ratatouille. In a large sauté pan, heat the oil. Add the garlic and salt and cook for 1 minute. Add the onion and the red and green bell peppers and cook for 3 minutes. Add the basil. Stir in the yellow squash and tomato and cook for 5 minutes more.

Then stir in the tomato paste and wine and cook for another 3 minutes. Just before serving, season with salt and pepper and stir in the black olives and lemon juice.

TO SERVE:

Spoon the ratatouille into the center of each artichoke, allowing it to cascade over the opened leaves onto the plate.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5389

nutrition information per serving

422 calories; 24g total fat; 12mg cholesterol; 1120mg sodium; 39g carbohydrates; 10g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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