
How To Make Italian Stuffed Artichokes
This stuffed artichokes recipe calls for grated cheese and breadcrumbs that are seasoned and stuffed in fresh artichokes. It’s a fun way to eat vegetables.
Serves:
Ingredients
- 2artichokes,medium
- 4cupswater
- ½lemon
- 2tspolive oil
- 2garlic cloves,crushed
- Âľcupbreadcrumbs,seasoned
- ÂĽcuppecorino romano,grated or a good parmesan cheese
- 1egg white,whisked
- 1cupchicken broth,fat-free, vegetable broth can be used instead
- 2ozwhite wine
- olive oil,spray
Instructions
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Cut the stems and the tops off the artichokes.
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Using a scissor, cut off the tips of the leaves and squeeze lemon all over to prevent browning.
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In a large pot, fill with 4 cups of water and place artichokes upside down in pot.
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Boil for 12 to 14 minutes.
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Remove from water and set aside to cool.
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When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
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In a small sauté pan, heat oil and sauté garlic for about 2 minutes, until golden.
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Remove from heat.
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Add breadcrumbs, grated cheese, and egg white and mix well.
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Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
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Spray lightly with olive oil.
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Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
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Bake for 40 minutes at 350 degrees F, removing the foil for the last 10 minutes of baking.
Nutrition
- Calories:Â 456.88kcal
- Fat:Â 22.98g
- Saturated Fat:Â 5.76g
- Monounsaturated Fat:Â 13.21g
- Polyunsaturated Fat:Â 2.79g
- Carbohydrates:Â 41.68g
- Fiber:Â 4.61g
- Sugar:Â 5.71g
- Protein:Â 16.89g
- Cholesterol:Â 20.76mg
- Sodium:Â 788.31mg
- Calcium:Â 299.24mg
- Potassium:Â 452.50mg
- Iron:Â 3.19mg
- Vitamin A: 17.61µg
- Vitamin C:Â 13.89mg
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