PREPARATION: Cut the stalks and lower leafs off of the artichokes. Snip off the leaf tips with scissors. Place 2 artichokes in a large bowl with half the water and half the lemon juice. Cover and cook on high power (in the microwave) for 10 minutes, turning the artichokes over halfway through, until a leaf pulls away easily from the base. Leave to stand covered, for 3 minutes before draining. Turn the artichokes upside down and leave to cool. Repeat to cook the remaining artichokes.Place the onion, garlic and oil in a bowl. Cover and cook on high power for 2 minutes, stirring once. Add the mushrooms, olives and sun-dried tomatoes. Cover and cook on high for another 2 minutes. Stir in the basil, breadcrumbs, and pine nuts. Season with salt and pepper.Turn the artichokes the right way and carefully pull the leaves apart. Remove the purple-tipped central leaves. Using a teaspoon, scrape out the hairy choke and discard. Divide the stuffing into 4 equal portions and spoon into the center of each artichoke. Push the leaves back around the stuffing.Arrange in a shallow dish and drizzle over a little oil from the jar of the sun-dried tomatoes. Cook on high power for 7-8 minutes to reheat, turning the artichokes around halfway through.COOK'S TIP: This imaginative and attractive recipe for artichokes stuffed with nuts, tomatoes, olives, and mushrooms has been adapted for the microwave!
PREPRATION TIME: 55 minutes
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