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Easy Stuffed Artichokes

Christmas Eve at our house isn't the same until I set out a platter of these succulent stuffed artichokes.

4 ServingsPrep: 1 hour Bake: 20 min.

Ingredients

4 medium artichokes
8 teaspoons lemon juice
1 medium lemon, sliced
4 whole peppercorns
1 bay leaf
1 teaspoon salt, divided
4 cups cubed Italian bread (1/2-inch cubes)
1/2 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons plus 4 teaspoons olive oil, divided
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/4 teaspoon pepper

Directions

Using a sharp knife, level the bottom of each artichoke and cut 3/4
in. from the top. Using kitchen scissors, snip off the tips of the
outer leaves; brush cut edges with lemon juice.
Stand artichokes in a Dutch oven; add 2 in. of water. Add the lemon
slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a
boil. Reduce heat; cover and simmer for 25-30 minutes or until
tender and leaves near the center pull out easily. Invert artichokes
to drain. Carefully scrape out the fuzzy center portion of
artichokes with a spoon and discard.

2 of 2

Easy Stuffed Artichokes (continued)

Directions (continued)

In a large bowl, combine the bread cubes, parsley, cheese, 2
tablespoons oil, lemon peel, garlic, pepper and remaining salt.
Gently spread artichoke leaves apart; fill with stuffing.
Place in a greased 13-in. x 9-in. baking dish; drizzle with the
remaining oil. Bake, uncovered, at 350° for 20-25 minutes or
until heated through and stuffing is lightly browned. Yield: 4
servings.

Nutrition Facts: 1 serving (1 each) equals 278 calories, 14 g fat (2 g saturated fat), 2 mg cholesterol, 945 mg sodium, 35 g carbohydrate, 8 g fiber, 9 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.