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–+ servings

Artichokes Stuffed with Smashed Potatoes and Browned Garlic

These 'chokes would make a great dinner if they're big enough! And they’re so GOOD!
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Servings 4

Ingredients
  

  • 4 large artichokes
  • 1 1/2 pounds russet potatoes peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 6 cloves garlic pressed
  • 1/4 cup dry sherry or use low sodium vegetable broth
  • 3/4 cup shredded Provolone cheese
  • 1 tablespoon dried basil
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon grated Romano cheese

Instructions
 

  • Working with 1 artichoke at a time, cut off the stem.
  • Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 2 inches from the top of artichoke.
  • Steam artichokes, covered, 20 minutes; cool to room temperature.
  • Gently spread leaves; remove the fuzzy thistle from bottom with a spoon.
  • Meanwhile, make your mashed potatoes.
  • Place potatoes in a saucepan & cover with water.
  • Bring to a boil.
  • Reduce heat and simmer 12 minutes or until tender, then drain.
  • Mash your potatoes with a potato masher till coarsely mashed.
  • Preheat the oven to 375 degrees.
  • In a skillet over medium-high heat, heat the oil.
  • Add the garlic and saute 2 minutes or until very lightly golden (in other words, don’t burn it!).
  • Remove from heat; add sherry, scraping skillet to loosen browned bits.
  • Then add sherry mixture to potatoes, Provolone, basil, salt, and pepper and mix well.
  • Stuff about 1 cup potato mixture into each artichoke.
  • Sprinkle the tops with Romano cheese.
  • Place stuffed artichokes in an 8-inch square baking dish, lightly greased.
  • Bake for 20 minutes or until artichokes are tender.

Notes

Per serving: 391 Calories; 14g Fat; 16g Protein; 51g Carbohydrate; 12g Dietary Fiber; 19mg Cholesterol; 447mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 2 Fat. Points: 10
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