Stuffed Artichokes

Stuffed Artichokes

Stuffed Artichokes While staying with Ryan and Kristi Thomas during my last week of interning, I had the opportunity to try out this delicious recipe for stuffed artichokes. We stayed up late making and eating our creations and they were great! Although it’s a little time consuming, stuffed artichokes taste delicious and are full of healthy fats, vitamins, minerals, and fiber. Enjoy!

Note: See below for tips and hints for this recipe!

4 large artichokes
6 teaspoons extra-virgin olive oil, divided
3 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 tablespoon lemon juice

Stuffing:
2 1/4 cups coarse dry whole-wheat breadcrumbs
1 cup finely crumbled feta cheese
2/3 cup oil-packed sun-dried tomatoes, rinsed, finely chopped
1/2 cup minced fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil

Preheat oven to 375 degrees. Prepare artichoke stuffing by mixing all ingredients together. Set aside.

To prepare the artichokes: Cut off the top 1 inch of leaves from an artichoke. Remove the outer layer ofArtichokes small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off the stem to make a flat bottom (discard the stem). Starting at the outer layers and progressing inward, pull the leaves apart to loosen. Pull open the leaves at the center until you see the spiky, lighter leaves around the heart.

Pull out those lighter leaves to expose the fuzzy choke. Scoop out the choke with a spoon and discard.

Repeat this step with the remaining artichokes.

Spoon 1/2 cup artichoke stuffing into the center of an artichoke. Stuff an additional 1/2 cup stuffing between the outer leaves, toward the base, using a small spoon. Repeat with the remaining artichokes and stuffing. Divide any remaining stuffing among the artichokes.

Heat 2 teaspoons oil in dutch oven over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 30 seconds. Add broth and lemon juice; bring to a simmer. Carefully stand the artichokes upright in pan. Drizzle each artichoke with 1 teaspoon olive oil.

Cover, transfer the pot to the oven and bake until tender when pierced down through the center with a knife, about 50 minutes. Uncover and continue baking until the stuffing is slightly browned, about 10 minutes more. Remove from the braising liquid and serve. Use the praising liquid for dipping if desired.

Serves 4.

Recipe from: Eating Well Magazine