Italian Stuffed Artichokes Recipe
User Reviews
5
Italian Stuffed Artichokes Recipe
Description
The recipe involves prepping medium-sized artichokes by trimming stems and leaf ends, removing the fuzzy choke, and coating cut parts with lemon juice to prevent browning. A breadcrumb stuffing flavored with Italian herbs, shredded Parmesan cheese, minced garlic, chopped parsley, lemon zest, salt, pepper, and olive oil is packed carefully into the artichoke leaves, including the inner spaces after separating the leaves slightly.
Baking the stuffed artichokes at 375°F allows the vegetables to cook through while the stuffing crisps and browns lightly, offering a combination of tender artichoke flesh with a savory, aromatic filling. Lemon juice also adds brightness and freshness to cut edges.
These stuffed artichokes can be served as an appetizer or side dish, pairing well with Italian meals or as part of a vegetable course. The filling adds texture contrast and rich flavors to the mildly nutty artichoke hearts.
Choose artichokes of similar size to ensure even cooking. A serrated knife helps with trimming tough leaves, and lemon treatment prevents discoloration. Leftovers keep well for 3-4 days refrigerated in an airtight container.
Ingredients
- 2 pounds Artichoke 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 finely minced
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon
Instructions
- Preheat oven to 375°F.
- To 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 with equal amounts of the filling, being sure to get some in between the larger leaves by pulling them apart.
- 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 using a dish) 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!
Notes
- Use similarly sized artichokes to guarantee uniform baking.
- A serrated knife makes artichoke trimming easier and safer.
- Apply lemon juice immediately after cutting to avoid browning.
- Store leftovers in an airtight container refrigerated for up to 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 635mg | 26% |
| Potassium | 669mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 31mg | 34% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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