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Stuffed Artichoke Main Dish

 
One serving costs about $3.58 One serving costs about $3.58

$3.58 per serving

18 people like this recipe

18 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

2 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:95%

Spoonacular Score: 95%

 

Need a gluten free main course? Stuffed Artichoke Main Dish could be a super recipe to try. For $2.1 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 272 calories, 30g of protein, and 6g of fat each. 18 people were impressed by this recipe. If you have potato, chicken breasts, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 1 hour. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. Try Caprese-Style Stuffed Main Dish, Main-Dish Minestrone, and Summertime Main-Dish Salad for similar recipes.

Ingredients

Servings:
1
1  artichoke
artichoke
2
2  chicken breasts
chicken breasts
0.22 cloves
0.22 cloves garlic
garlic
1
1  lemon
lemon
1 tsp
1 tsp maple syrup
maple syrup
1 tsp
1 tsp olive oil
olive oil
1 tsp
1 tsp parmesan
parmesan
some
some bell pepper
bell pepper
1 large
1 large potato
potato
1 sprig
1 sprig rosemary
rosemary
some
some salt
salt
1 handful
1 handful shredded mozzarella cheese
shredded mozzarella cheese
1  artichoke
1
artichoke
2  chicken breasts
2
chicken breasts
0.22 cloves garlic
0.22 cloves
garlic
1  lemon
1
lemon
1 tsp maple syrup
1 tsp
maple syrup
1 tsp olive oil
1 tsp
olive oil
1 tsp parmesan
1 tsp
parmesan
some bell pepper
some
bell pepper
1 large potato
1 large
potato
1 sprig rosemary
1 sprig
rosemary
some salt
some
salt
1 handful shredded mozzarella cheese
1 handful
shredded mozzarella cheese

Equipment

microwave
microwave
sauce pan
sauce pan
oven
oven
frying pan
frying pan
microwave
microwave
sauce pan
sauce pan
oven
oven
frying pan
frying pan


Instructions

  1. Preparation of the artichoke
  2. Pull apart center leaves of artichoke
  3. Cut the center so that you take the prickly center
  4. Use spoon to get all that out so you only have the center being empty
  5. Add a bit of lemon juice to make sure it doesn't change color
  6. Add artichoke to boiling water
  7. Let boil for 10 min so it gets kind of soft
  8. Take out
  9. Add cold water so it cools
  10. Cut the edges of artichoke
  11. How to make the stuffing.
  12. Boil the potato, or put into microwave to cook it up. (it just needs to be soft)
  13. In a sauce pan at med-high heat add the olive oil, rosemary, maple syrup, crushed and finely sliced garlic and the chicken. Add the lemon sliced up to the saucepan and cook it all together for for 15 min. So that it is all cooked up. and put it onto a plate to cool.
  14. Now there should be some sauce still left in the pan, so slice the cooked potatoe and add it to the pan to get all that tasty sauce.
  15. Now cut up the chicken, potato and some grated mozzarella cheese and mash it up so that you can stuff it into the artichoke.
  16. Bake in oven at 350 for 20ish min.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.58
Ingredient
1 artichoke
2 chicken breasts
2 cloves garlic
1 lemon
1 teaspoon maple syrup
1 teaspoon olive oil
1 teaspoon parmesan
some bell pepper
1 large potato
1 sprig rosemary
1 handful shredded mozzarella cheese
Price
$1.00
$4.01
$0.13
$0.50
$0.18
$0.05
$0.02
$0.75
$0.49
$0.01
$0.02
$7.16

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
468 Calories
56g Protein
8g Total Fat
42g Carbs
78% Health Score
Limit These
Calories
468
23%

Fat
8g
14%

  Saturated Fat
1g
11%

Carbohydrates
42g
14%

  Sugar
7g
8%

Cholesterol
145mg
48%

Sodium
550mg
24%

Get Enough Of These
Protein
56g
113%

Vitamin C
155mg
189%

Vitamin B3
26mg
135%

Vitamin B6
2mg
125%

Selenium
73µg
106%

Manganese
1mg
77%

Phosphorus
640mg
64%

Potassium
2087mg
60%

Copper
1mg
52%

Vitamin A
2429IU
49%

Iron
8mg
46%

Fiber
11g
45%

Vitamin B5
4mg
44%

Magnesium
154mg
39%

Folate
124µg
31%

Vitamin B2
0.46mg
27%

Vitamin B1
0.3mg
20%

Zinc
2mg
17%

Vitamin K
14µg
14%

Vitamin E
2mg
14%

Calcium
132mg
13%

Vitamin B12
0.47µg
8%

Vitamin D
0.23µg
2%

covered percent of daily need

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