Buttery Stuffed Artichokes
User Reviews
5
Buttery Stuffed Artichokes
Description
This recipe for Buttery Stuffed Artichokes starts by trimming large artichokes and boiling them until their leaves become easy to remove. Meanwhile, a breadcrumb stuffing is prepared combining panko, butter, garlic powder, lemon zest, and Parmesan cheese. The stuffing is carefully packed between the artichoke leaves, topped with additional Parmesan and olive oil, then baked at high heat until the crumbs turn golden and crispy.
The artichokes absorb the buttery and cheesy stuffing flavors, complemented by the fresh lemon zest and garlic. Baking after boiling crisps the topping, providing variation in texture between tender leaves and crunchy crumbs.
They are served warm, optionally accompanied by lemon wedges and melted butter or aioli for dipping. To eat, leaves are pulled off and scraped to enjoy the tender flesh and stuffing, finishing with the edible artichoke heart after removing the fibrous choke.
Fresh garlic, if used instead of powder, should be sautéed first for milder flavor. Other cheeses such as mozzarella can be added to the stuffing for variation. The artichokes serve as a flavorful starter or side dish.
Ingredients
- 2 large Artichoke
- 1 lemon divided
- 1 tablespoon olive oil
Bread Crumb Stuffing
- 1 cup panko bread crumbs
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ½ teaspoon lemon from lemon above, zest
- ⅔ cup Parmesan Cheese divided, shredded
- salt
- black pepper
Instructions
- Rinse the artichokes and trim the bottom of the stems. Cut off about 1" of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
- Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
- Meanwhile, preheat oven to 425°F.
- Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
- Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
- Serve warm with lemon wedges and melted butter or aioli for dipping.
Notes
- Fresh garlic can replace garlic powder; sauté it lightly in butter for milder taste.
- Additional cheeses like mozzarella may be added to the breadcrumb stuffing for different flavors.
- Eat artichokes by pulling off petals and scraping the flesh and stuffing with your teeth.
- After removing all leaves, discard the fuzzy choke to reach the edible artichoke heart.
- Serve warm with lemon wedges and melted butter or aioli for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220 | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 370mg | 15% |
| Potassium | 366mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 24mg | 27% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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