Alcachofas Rellenas
- Prep 25 min
- Total 1 hr 25 min
- Ingredientes 10
- Porciones 4
Ericka Sánchez
por
Qué Rica Vida Cocina
Actualizada Mar 17, 2014
Ingredientes
- 4 alcachofas medianas
- 2 rebanadas de pan italiano, cortado en cubos
- 1 diente de ajo, picado
- 7 hojas de perejil frescas, picadas
- 1/4 taza de queso parmesano, rallado
- 1/2 cucharadita de orégano deshidratado
- 5 cucharadas de aceite de oliva
- Sal y pimienta a gusto
- 2 2 - 4 tazas de agua
- 1/2 taza de pan rallado panko , tostado
Instrucciones
-
1Enjuaga y seca las alcachofas. Retira los tallos y la parte superior con un cuchillo. Corta con tijera los extremos puntiagudos de las hojas de las alcachofas.
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2Abre suavemente el corazón de la alcachofa, separando las hojas del centro. Quita los "pelos" color violeta usando una cucharita para melón, sin retirar el corazón de la alcachofa.
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3En un recipiente mediano, mezcla el pan, el ajo, el perejil, el queso, el orégano, 2 cucharadas de aceite, la sal y la pimienta. Mezcla todo bien.
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4Con una cuchara, rellena con aproximadamente 1/2 taza de este preparado cada corazón de alcachofa. Pon las alcachofas rellenas en una olla grande. Agrega 3 cucharadas de aceite y agua suficiente para cubrir la mitad de las alcachofas.
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5Calienta las alcachofas a fuego fuerte hasta que hiervan. Tapa y baja el fuego a bajo, dejando que se cocinen durante una hora o hasta que las hojas estén tiernas y se puedan quitar fácilmente.
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6Rocía con el pan rallado Panko tostado y sirve.
Consejos de expertos
-
consejo 1
Puedes usar crutones saborizados como variación al pan.
Información Nutricional
No hay información nutricional disponible para esta receta
Más acerca de esta receta
-
Ericka Sánchez
© 2024 ®/TM General Mills Reservados todos los derechos
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