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Lilly’s Table

 

Meal Detail

 

Dinner

Mushroom Stuffed Artichokes with Broccoli Ricotta Pasta

 


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Bring water up to a boil. Prepare each choke and simmer. While they cook, prepare the filling. Scoop out the artichokes to reserve the water to cook the pasta. Fill the artichokes and bake. Prepare the ingredients for the broccoli pasta. When the artichokes have about 10 minutes left to bake, start cooking the pasta. Serve the hot stuffed artichokes on top of the broccoli tossed pasta.


Recipes for this Meal


Spring
Photo of Mushroom Stuffed Artichokes
  • Easy
  • Medium
  • Hard
Mushroom Stuffed Artichokes

Big globe artichokes are perfect for packing with mushrooms, onions & almonds. Substitute breadcrumbs if you do not have almond flour. If you want this dairy-free, cut out the ricotta cheese and add a few more mushrooms.


Winter
Photo of Broccoli-Ricotta Pasta
  • Easy
  • Medium
  • Hard
Broccoli-Ricotta Pasta

Ricotta & broccoli come together to sauce up pasta in this quick week-day dish. Use brown-rice pasta to make this gluten-free. The stem is great to use here, but peel off the tough outer skin before chopping it up. For a bit more protein, sprinkle on pine-nuts or walnuts.