Parmesan-Stuffed Artichokes Recipe
Artichokes are one of the most beautiful vegetables to serve, whether you are looking for a "wow" factor from your guests, or you want a fancy weekend dinner with the family. If you are intimidated by this flower-turned vegetable, look no further, as wellness coach Miriam Hahn shows us how to stuff them to perfection. "I didn't grow up eating artichokes, but was always intrigued by them. Once I found out how nutritious they were, I decided it was time to dig in, and learn the process."
Hahn goes on to say, "I really try and vary the produce I eat because each type brings a different set of nutrients to the table. The health benefits of artichokes will surprise you, and [it's] actually a vegetable that is fun to eat. [It] requires you to eat at a slow pace, which is a nice change from our typical quick eating habits" (via Healthline). Keep reading to find out how to make these parmesan-stuffed artichokes.
Gather your ingredients for stuffed artichokes
To start, we are going to need fresh artichokes. When picking artichokes, you want to select ones that have tight, closed leaves. Think of it like buying roses — if you buy ones with a tight bud, it has lots of life left, and is not on the tail end of its glory. You also want artichokes that feel heavy, which indicates that they are meaty and not dried out. While you are in the produce aisle, you will also want to grab lemons, garlic, and Italian parsley. Additionally, you will need some butter, Italian-seasoned breadcrumbs, Parmesan cheese, salt, and pepper. If you want to make these delicious stuffed artichokes dairy-free, you are in luck, since there are many options available for dairy-free butter and vegan Parmesan.
Prep the artichokes
In this step, we want to get the artichokes ready for stuffing. Start by cutting off the stem, so that each artichoke sits flat when it is right side up. Then, cut about 1-inch off the top, pointed end of the artichoke. "I like to use a serrated, bread knife for this task, which makes the job easier," Hahn shares. Once this is done, trim off all of the sharp points from the leaves with scissors.
To open up the artichokes, set it on a cutting board, and start pulling the leaves away from the center of the artichoke. After you have created some space, remove the inner stems and scrape out the un-edible hairs that are down at the base of the artichoke's center. Hahn remarks, "A grapefruit spoon works wonders for this." Now to prevent discoloration, cut a lemon in half, and rub it on cut tops of each prepared artichoke.
Soften the artichokes
Fill a large pot with 2-inches of water and ½ teaspoon of salt. Bring this to a boil, and place the artichokes into the pot right side up. You want to make sure the artichokes fit snug in the pot. Cover the pot, and boil for 20 minutes; don't worry, the artichokes will finish cooking in the oven. Preheat your oven to 350 F.
Make the stuffing for the artichokes
While the artichokes soften, make the stuffing. Melt the butter in a skillet over medium-high heat. If you have a garlic press, use that to crush the garlic, and add it to the pan. Hahn says, "If you don't own a garlic press, mincing the garlic will work just fine." Stir for 2 minutes, then add the juice of 1 lemon, and stir for 2 more minutes. Add the breadcrumbs, parsley, remaining 1 teaspoon of salt, and pepper. Remove from heat, and stir in the Parmesan.
Stuff, bake, and serve the artichokes
Place your artichokes in a baking dish, and stuff with the filling in between all of the leaves and in the center. Cover, and cook for 15 to 20 minutes. To see if your artichokes are cooked to perfection, pull on an outer leaf to see if it comes out easily. Serve your beautiful creations with warm, melted butter or a dip of your choice. We love to pair it with this homemade garlic aioli dip. This will be a recipe you make again and again when you want to make something special.
- 4 medium artichokes
- 2 lemons, divided
- 1 ½ teaspoons salt, divided
- ¼ cup butter
- 4 garlic cloves
- 2 cups Italian-style breadcrumbs
- ¼ cup finely chopped Italian parsley
- ½ teaspoon pepper
- ½ cup grated Parmesan cheese
- Cut the stems off the artichokes so they sit flat, and cut about 1-inch off the pointed top of the artichokes. Trim ¼-inch off the leaves to remove all the sharp points.
- Begin to open up the center of the artichokes to create an area big enough to reach the base, and remove the inner stems. Then, with a grapefruit spoon or paring knife, scrape the insides of the artichokes to remove the hairs in the center. Cut 1 of the lemons in half, and rub the cut halves over the tops of each artichoke.
- Fill a large pot with 2-inches of water and ½ teaspoon of salt. Bring this to a boil, and place the artichokes into the pot right side up. Cover the pot, and boil for 20 minutes.
- Melt the butter in a medium frying pan over medium-high heat. Using a garlic press, crush the garlic, and add it to the pan. Stir for 2 minutes, then add the juice of 1 lemon, and stir for 2 more minutes. Add the breadcrumbs, parsley, remaining salt, and pepper. Remove from heat, and stir in the Parmesan.
- Place the softened artichokes in a baking dish, and stuff the Parmesan mixture in between all of the leaves and in the center. Bake covered for 15 to 20 minutes, or until the outer leaves pull out easily. Serve the artichokes with butter, or a dip of choice.
| Calories per Serving | 232 |
| Total Fat | 9.8 g |
| Saturated Fat | 5.5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 21.6 mg |
| Total Carbohydrates | 28.5 g |
| Dietary Fiber | 5.2 g |
| Total Sugars | 2.8 g |
| Sodium | 388.1 mg |
| Protein | 9.4 g |
