Stuffed Artichokes
 

Stuffed Artichokes

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These delicious artichokes make a great appetizer or served with a salad for lunch.

SERVING SIZE

serves 4-6 as a side

INGREDIENTS

4 medium artichokes

2 cups Italian-style breadcrumbs or Panko

3 tablespoons Parmesan cheese, grated

1 tablespoon fresh parsley, minced

1 teaspoon fresh rosemary, minced

1 tablespoon garlic, minced

1 tablespoon whole-grain mustard

1 teaspoon sea salt

½ teaspoon cracked black pepper

1/4 cup extra virgin olive oil

2 tablespoons butter, melted

 

INSTRUCTIONS

Preheat the oven to 375 degrees F.

Cut off the stem of each artichoke, so that it sits flat on a counter. Cut off the top ¾ inch of each artichoke, then use kitchen shears to trim the tip off of each leaf. Squeeze apart each artichoke to open the center a bit.  (You may scoop out the center choke with a spoon, at this time, if you prefer)

In a large bowl, combine the bread crumbs or Panko, cheese, parsley, rosemary, garlic, mustard, salt and pepper. Mix well, then slowly add in the oil until the crumb mixture is moistened enough to stick together. Stuff each leaf of the artichoke with the crumb mixture, starting from the bottom and working your way around and into the center.

Place the artichokes in a large baking pan or oven-proof skillet and fill the bottom of pan with 1 – 2 inches of water. Drizzle the melted butter over the top of stuffed artichokes and cover tightly with a lid or foil.

Bake for approximately 60-80 minutes (depending on the size of the artichoke), or until the leaves pull off easily.

Cool for 10 minutes before serving.

  PRINT VERSION

vegetable plate

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