:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2016__03__baked-stuffed-artichokes-horiz-a-1600-33332b2b81534bf3b3c8e901f9f0c66f.jpg)
Stuffed Artichokes Recipe
Add this Stuffed Artichokes recipe to your menu for dinner parties, holidays, or special occasions! Serve this dish as a vegetarian appetizer or as a side dish along with steak, chicken, or seafood.
Prep: 20min
Total: 60min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 325 kcal, Carbohydrate 38 g, Protein 12 g, Fat 16 g, Saturated Fat 3 g, Cholesterol 6 mg, Sodium 635 mg, Fiber 10 g, Sugar 4 g, unSaturated Fat 12 g, servingSize 1 serving
Ingredients:
- 2 lbs. artichokes (about 3-4 medium-sized)
- 1 ½ cups breadcrumbs (Italian seasoning*)
- ½ cup Parmesan cheese (shredded)
- ⅓ cup olive oil
- ¼ cup parsley (finely chopped)
- 2 cloves garlic (crushed)
- ½ tsp. lemon zest
- ½ tsp. salt
- ½ tsp. black pepper
- 1 lemon (juice)
Instruction:
- Preheat oven to 375 degrees.
- Prepare the artichokes: Cut the stem flat so that no more than ½ of an inch remains. Using a serrated knife, trim the other end with the pokey leaves by at least 1 inch. Hold the artichoke with both hands and spread out the leaves to reveal the choke. Pull out all of the feathery pieces with purple-tinted edges. Remove the choke by using a spoon with a relatively sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed. Trim the pointed end of each of the leaves with scissors so they are flat. Cut the lemon into quarters and brush the cut parts of the artichoke with juice. Repeat this process with the remaining artichokes.
- In a medium-sized bowl mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper.
- Stuff each artichoke equal amounts of the filling, being sure to pull apart the larger leaves to get some in there.
- Place the stuffed artichokes in a large Dutch oven or baking dish and then fill up with water until it reaches the level of the first leaves. Cover with a lid (or a piece of aluminum foil if a dish was used) and bake in the preheated oven for 40-45 minutes, or until the artichoke is tender and the breadcrumbs are golden brown.
- Serve immediately with a sprinkle of finely chopped parsley and Parmesan cheese. Enjoy!
THE BEST ITALIAN STUFFED ARTICHOKES! SIMPLE INGREDIENTS! What’s for Lent Dinner? Barry and I taste
FAQ
Is it better to boil or bake artichokes?
Summary: This is a foolproof recipe on how to cook artichokes: the best way is to boil them so that you get a tender artichoke heart (it doesn’t get dry like baked or roasted artichokes).
Should I soak artichokes before cooking?
Trim the tips
Some cooks like to soak the trimmed artichoke in lemony water for an hour or so before cooking to improve taste and tenderness.
What goes good with stuffed artichokes?
What goes good with stuffed artichokes? Artichokes can be served as an appetizer or as part of a meal. If you’re enjoying as an appetizer try it with a variety of dips like melted butter, aioli, or cheese sauces. For a meal, pair the stuffed artichoke with steak, pork, chicken, or seafood.
Why do you soak artichokes in cold water?
Wash each artichoke under cold running water or by dunking them several times in a container of water in order to get any dirt out from under the leaves. The leaves of an artichoke are close together and can be difficullt to clean. Cut the stem of the artichoke off at the base so that it will sit upright easily.
