Big Game Day Stuffed Artichokes with Soppressata and Cheese #Sunday Supper

Super Bowl is as much about the game as it is about the food. I guess that’s why the day seems more like a holiday. Over the year’s we have celebrated in many ways but the one thing that has never changed is that it is a day all about food. My favorite times have been when we had potlucks and everyone brings their own big game day specialty.

This year I am serving a semi-healthy appetizer of Artichokes that have been stuffed with soppressata and then baked with provolone cheese. By stuffed I mean between the leaves and then in the hollowed out middle. Soppressata is a sweet dried Italian sausage that has tons of flavor. A flavor that my husband grew up with. I was surprised at how filling these were but delighted that there was some of that delicious stuffing in every bite.

Ingredients:

Stuffing

1 cup panko bread crumbs
½ cup grated Parmesan cheese
2 cloves garlic (grated)
1/3 cup parsley (chopped)
½ cup soppressata (minced)
¾ cup provolone (grated)
¼ cup olive oil

Artichokes

2 medium-large artichokes
2 lemons, 1 cup in half, the other in fourths.
2 cups water
2 tablespoons olive oil

Preheat oven to 400 °

To prepare:

Prepare stuffing:

Toss together the panko, Parmesan cheese, garlic, parlsey, soppressata and provolone cheese in a middle sized bowl, drizzle olive oil over mixture and mix lightly, set aside.

To trim the artichokes:

Cut off stem from the bottom, try to make bottom as even as possible (here you want the artichoke to sit upright as straight as possible). Cut off top 1/3 of artichoke and then trim all remaining leaves with scissors or tip of knife, (so there is no sharp edges). Rub lemon that has been cut in half on each cut side. Next remove leaves in the middle (they are a slight purplish color) and enough of the yellow ones to remove the choke, (the fuzzy middle). Use a spoon to scoop out fuzz but not remove the artichoke heart (middle), which is the best part. Squeeze more lemon juice into the cavity. This will help with the artichoke not turning so brown.

Spoon stuffing into the middle and then a little on each leaf if as much as possible. Place stuffed artichokes in a roasting pan; pour in the water and olive oil. Wrap tightly with foil.

Bake for 45 to 50 minutes until leaves are tender, remove from oven.

When ready to serve place pan in oven uncovered and broil on high about 4 to 5 minutes until golden brown. Enjoy!

This week’s #SundaySupper has been hosted by T.R. Crumbley of Gluten Free Crumbley. 

Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheese Board and Baguettes Make for the Start of a Great Game Day Feast by Delaware Girl Eats
• Cheesy Crabmeat Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Crock-Pot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Nacho Waffle Fries by Cosmopolitan Cornbread
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Philly Cheesesteak Sliders by Daily Dish Recipes
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Cups by A Gouda Life
• Southwestern Flatbread and a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Texas Caviar by Books n’ Cooks
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Buffalo Chicken Chili by Monica’s Table
• Cheeseburger Pizza by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Game Day Chili by Our Good Life
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Game Day Mocktails by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters

• Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement

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