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Easy Stuffed Artichokes

 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 lemon
  • slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a
  • boil. Reduce heat; cover and simmer 25-30 minutes or until tender
  • and leaves near the center pull out easily. Invert artichokes to
  • drain. Carefully scrape out fuzzy center portion of artichokes with
  • a spoon and discard.

2 of 2

Easy Stuffed Artichokes (continued)

Directions (continued)

  • Preheat oven to 350°. In a large bowl, combine 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 13x9-in. baking dish; drizzle with remaining oil.
  • Bake, uncovered, 20-25 minutes or until heated through and stuffing
  • is lightly browned. Yield: 4 servings.
Nutritional 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.