Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 278
  • Fat:
  • 14 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 945 mg
  • Carbohydrate:
  • 35 g
  • Fiber:
  • 8 g
  • Protein:
  • 9 g


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Stuffed Artichokes

Taste of Home's Holiday & Celebrations Cookbook
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Christmas Eve at our house isn't the same until I set out a platter of these succulent stuffed artichokes.

SERVINGS: 4

CATEGORY: Appetizer

METHOD: Baked

TIME: Prep: 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 leaved; brush cit 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.
    In a large bowl, combine the bread cubes, parsley, Parmesan 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. x 2-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.


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