Stuffed Artichokes with Parmesan, Bacon and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 artichokes, halved and cleaned
  • ¼ lb bacon, cubed
  • 1 (8oz) pack of cremini mushrooms, diced
  • ½ red onion, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • ½ c breadcrumbs
  • 2 handfuls parmesan cheese
  • 3 tbs extra virgin olive oil
Instructions
  1. In a frying pan, cook the bacon on medium heat until crispy. Remove from the pan with a slotted spoon and toss in the onion. Cook onion for 5 minutes on medium and then throw in the diced mushrooms. Cook for 3 minutes then finish with salt and pepper and set aside.
  2. In a bowl, mix together breadcrumbs, parmesan cheese, evoo and a dash of salt and pepper. Combine the breadcrumb mixture with the bacon and mushrooms until fully incorporated.
  3. Drizzle each artichoke halve with evoo and a sprinkle of salt and pepper. Then, with a tablespoon, stuff the breadcrumb/bacon mixture into the the cavities of each artichoke halve. Top with additional parmesan cheese and place in a pan.
  4. Line the pan with about an inch of water and cover and cook on low for 45 minutes to 1 hour. Keep an eye on the pan to make sure there's always water because the steam will cook the artichokes through. They are done when the outer leaves are tender.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/06/11/stuffed-artichokes-with-parmesan-bacon-and-mushrooms/