Easy Stuffed Artichokes Recipe

Easy Stuffed Artichokes Recipe
Easy Stuffed Artichokes Recipe photo by Taste of Home
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Easy Stuffed Artichokes Recipe

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Christmas Eve at our house isn't the same until I set out a platter of these succulent stuffed artichokes.
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min.
MAKES:
4 servings
TOTAL 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 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.
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. 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.
Originally published as Stuffed Artichokes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p61

Nutritional Facts

1 each: 278 calories, 14g fat (2g saturated fat), 2mg cholesterol, 945mg sodium, 35g carbohydrate (4g sugars, 8g fiber), 9g protein.

  • 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
  1. 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.
  2. 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.
  3. 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. 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.
Originally published as Stuffed Artichokes in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p61

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