Baked Stuffed Artichokes With Focaccia The Olive Garden Recipes

BAKED STUFFED MUSSELS WITH FOCACCIA AND LEMON (OLIVE GARDEN)

Steps:

• Pre-heat oven to 350ºF.
• MUSSELS.
• PLACE water, lemon halves, white wine and garlic in a large sauce pot. Add mussels and cover.
• ALLOW mussels to cook until they have all opened.
• REMOVE mussels and set aside to cool. Discard any mussels that have not opened. Discard liquid.
• STUFFING.
• HEAT oil in a sauté pan over medium heat. Add pancetta and cook until browned. Transfer to paper towels and allow to drain. Add onions and garlic to hot pan and cook until onions are translucent. Do not brown.
• MIX remaining ingredients (except Parmesan cheese) in a bowl. Add drained pancetta, cooked onion and garlic. Mix well.
• REMOVE mussels from shell. If using fresh mussels, remove "beard.".
• PLACE mussel back in one half of the shell. Place 1 Tbsp stuffing on top of each mussel. Top with grated cheese.
• REFRIGERATE until ready to serve.
• SERVING.
• PLACE stuffed mussels in a baking casserole dish.
• BAKE at 350ºF for 20 minutes or until hot throughout.
• SERVE on a platter or portion onto single plates. Garnish with parsley.

BAKED STUFFED ARTICHOKES

Steps:

• Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
• Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
• Drain artichokes upside-down on paper towels.
• Preheat oven to 375 F.
• In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
• Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
• Place in an 8 x 8 x 2-inch baking dish.
• In a measuring cup combine water and bouillon; pour into bottom of baking dish.
• Bake artichokes for 20 minutes or until heated through.
• In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
• Remove from heat; add lemon juice. Place artichokes on individual serving plates.
• Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

BAKED STUFFED ARTICHOKES WITH FOCACCIA (THE OLIVE GARDEN)

Steps:

• Preheat oven to 350ºF.
• ARTICHOKE STUFFING.
• USE scissors to snip off sharp points of each artichoke leaf.
• COMBINE lemon halves, chopped onion, water, wine, bay leaf and peppercorns in a stock pot. Bring to a boil; add artichokes.
• SIMMER until artichokes are tender, about 10-15 minutes. Remove pot from heat and allow artichokes to cool in stock.
• STUFFING:.
• MELT butter in a medium saucepan. Add remaining onions and garlic. Sauté for 5 minutes. Add remaining ingredients and let cool.
• CUT cooled artichokes in half, lengthwise, exposing inner leaves.
• SCOOP out center prickly leaves with a teaspoon, leaving the choke (heart) intact. Place stuffing in the hollowed-out artichoke.
• TOP with cheeses and bake at 350ºF until center is hot (about 20 minutes).