Stuffed Artichokes with Cheesy, Herb-Infused Breadcrumbs (Edit recipe)

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Stuffed artichokes look like a project and mostly aren’t — the prep is the work and the baking is fifteen minutes. Trim the tops and stems, halve them vertically, and hit the cut faces with lemon right away or they oxidize and go grey while you do the next one. Scoop out the hairy choke but leave the heart intact. They simmer in vegetable broth until tender, then get filled with breadcrumbs, Parmesan and a parsley-basil-dill mix and baked until golden.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

45 minutes

INGREDIENTS

13

Serves: 8

Ingredients

8 whole Artichokes, we used 2 packs from Trader Joe's
1 whole Lemon, juiced
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 cup Butter, Unsalted
2 cups Vegetable Broth, enough to cover the artichoke bases
1 whole Yellow Onion, chopped
7 cloves Garlic, chopped
2 cups Breadcrumbs
1/2 cup Parmesan Cheese, plus more for sprinkling
1/2 cup Fresh Herb Mix, chopped parsley, basil and dill
2 Tbsp Extra Virgin Olive Oil
1/4 tsp Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F.
Trim about a half inch off the top of each artichoke as well as the bottom. Take a paring knife and scrape off the top layers of the stems. Cut the artichoke in half, vertically. Sprinkle with lemon juice to prevent them from oxidizing. Remove about 2 layers of outer leaves to clean the artichoke up.
With a paring knife, cut out the hairy chunk of the artichoke on the base. Make sure to leave the heart intact. Sprinkle salt and pepper on artichokes.
In a saucepan, boil artichokes in enough vegetable broth that will cover their bases. Cook until tender.
In a separate pan, melt the butter and saute the onion until golden. Add in the garlic, salt, and pepper, and saute until fragrant.
In a bowl, mix the bread crumbs, Parmesan cheese, chopped parsley/basil/dill mix, olive oil, and red pepper flakes. Mix in the onion/garlic mixture from above.
Place the artichokes on a pan and fill with bread crumb mixture and sprinkle with grated Parmesan cheese. Optional: add vegetable broth to the bottom of the pan.
Bake for 15-20 minutes or until golden brown.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	224
Fat:	12 g
Carbohydrates:	28 g
Protein:	10 g
Cholesterol:	19 g
Sodium:	448 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.