The recipe for a snack of artichokes stuffed with bacon, bread, herbs and cheese with salad ranch dressing. Share with друзьями: 
Photo of the dish:Andrew McCall Time: 1 hour. 20 minutes. Difficulty: medium Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 lemons: zest 1 of them and juice of all 3 (squeezed lemons do not throw away)
- 4 large artichokes
- 5 tbsp. l extra virgin olive oil and a little more for spatter
- 55 gr. finely chopped bacon
- 3 garlic cloves, finely chopped
- 2 tbsp. fresh bread crumbs
- 1/2 tbsp. chopped parsley
- 1 hard boiled egg, peeled and finely chopped
- 1/3 Art. grated parmesan cheese
- 25 gr salad dressing ranch (a mixture of sour cream, mayonnaise, chopped green onions, garlic powder and various seasoning)
- Freshly ground pepper
Recipes with similar ingredients: Artichokes, lemon, bacon, garlic, white bread, parsley, eggs, parmesan cheese, ranch sauce
Recipe preparation:
- Preheat the oven to 200 degrees. In a bowl of cold water pour 1/3 of lemon juice and put out all the squeezed lemons. From cut the artichokes in 1/3, then cut the stems and set aside them to the side. Break off the hard bottom leaves and cut with scissors their tips. Uncover the central leaves and scrub with a spoon the core. As you clean each artichoke, immediately put it in lemon water. Peel and chop the stems cubes.
- Heat a frying pan over medium heat. Add 3 Art. l olive oil and bacon and cook 4 minutes until formed crisp. Add garlic and cook for 1 minute.
- Put the mixture in a bowl, add the zest of lemon, bread crumbs, parsley, egg, parmesan, dressing and pepper to taste. Put the resulting mixture in the center of each artichoke and between leaves.
- Dry the pan, add the remaining 2 tbsp. l olive oil and heat over medium heat. Add the stems artichoke, remaining lemon juice and 1 tbsp. water and bring to boiling. Put the artichokes tightly in a pan, grease with the resulting sauce and drizzle with olive oil. Cover and bake 30 minutes until they become soft. Remove the lid and bake more 10 minutes until crisp. Serve with the liquid remaining after baking.
