Italian Stuffed Artichokes

Name: Italian Stuffed Artichokes
Yield: 4 servings
Ingredients: 2 medium artichokes; 4 cups water; 1/2 lemon; 1 tablespoon extra virgin olive oil; 4 cloves garlic; 3/4 cup seasoned breadcrumbs; 1/3 cup grated pecorino romano or a good parmesan cheese; 1 egg white; 1 cup chicken broth; 2 oz white wine; Olive oil spray

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Unrated

Servings
4 servings
Calories
3579 kcal
Course
Side Dish, Appetizer
Cuisine
Italian

Italian Stuffed Artichokes

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

2 medium artichokes
4 cups water
1/2 lemon
1 tablespoon extra virgin olive oil
4 cloves garlic (crushed)
3/4 cup seasoned breadcrumbs
1/3 cup grated pecorino romano or a good parmesan cheese
1 egg white (whisked)
1 cup chicken broth (vegetable broth can be used instead)
2 oz white wine
Olive oil spray

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Instructions

Cut the stems and the tops off the artichokes.
Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
Fill a large pot with 4 cups water and place artichokes cut side down in the pot.
Boil 12-14 minutes, until the meaty parts of the artichoke become tender.
Remove from water and set aside to cool.
When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon and discard. Remove from heat.
Add breadcrumbs, grated cheese, olive oil, garlic and egg white and mix well.
Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Spray lightly with olive oil.
Fill the bottom of the baking dish with broth and wine and cover tight with aluminum foil.
Bake for 40 minutes at 350F removing the foil the last 10 minutes of baking until the crumbs become golden. Serve in two bowls with the broth in the bottom and garnish with parsley and optional, more Parmesan cheese.