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Italian Stuffed Artichokes

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 340 Calories
Servings 2-4
Nutrition facts Nutrition facts


Artichokes stuffed with Salami and cheese

Ingredients 8


DOLE® Artichoke(s)
1 tablespoon water
1/3 cup soft bread crumbs
1/3 cup mozzarella cheese, shredded
2 thin slices sopressata or salami, finely chopped
3 tablespoons chicken broth
2 tablespoons finely chopped fresh parsley
 to taste salt and pepper



2 DOLE Artichokes


Cut off stems and remove a few bottom leaves of artichokes. Slice off top third and discard.  Trim leave tips, if desired.


1 tablespoon water


Place artichokes, stem-side up, in large microwave-safe bowl; add water.  Cover bowl with plastic wrap, venting one edge for steam to escape.  Microwave on HIGH 8 to 10 minutes or until just tender and outer leaf pulls out easily.  Let stand, covered, until cool enough to handle.



Cut artichokes in half; discard inner, prickly, purple leaves and choke.


1/3 cup soft fresh bread crumbs
1/3 cup shredded mozzarella cheese
2 thin slices sopressata or salami, finely chopped
3 tablespoons chicken broth
2 tablespoons chopped fresh parsley
Salt and ground pepper, to taste


Combine bread crumbs, cheese, salami, broth, parsley, salt and pepper, to taste.



Arrange cooked artichoke halves cut-side-up, in 8-inch square baking dish, sprayed with nonstick cooking spray.  Spoon bread mixture equally into each half.  Bake at 350ºF., 15 to 20 minutes or until filling is lightly browned. 

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