thepioneerwoman5.0
Stuffed Artichokes
Serve these stuffed artichokes with plenty of melted butter for dipping! This recipe calls for toppings the artichokes with crispy, cheesy, lemony breadcrumbs.
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●cutting board
- ●oven
- ●skillet
- ●bowl
- ●casserole dish
📝 Preparation Steps
1
In a large pot, place 4 quarts of water and 2 tablespoons of salt. Zest the lemon and cut it in half, reserving zest. Squeeze the juice from both halves of the lemon into the pot and add the juiced halves.
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2
On a large cutting board, using a serrated knife, cut the stem end of one artichoke so it sits upright. Cut about 1 inch off the top of the artichoke. Remove the tough outer leaves toward the bottom and use a pair of kitchen shears to trim the pointed tip off any remaining untrimmed leaves. Place the trimmed artichoke into the lemon water and repeat with remaining artichokes.
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3
Bring the pot of water to a boil over medium-high heat. Cover, reduce the heat to medium low, and simmer until a paring knife easily pierces the bottom of the artichokes, 25 to ⏱️ 30 minutes.
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4
Drain the artichokes, discarding the lemon. Allow the artichokes to cool.
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5
Preheat the oven to 375°F.
6
In a medium skillet, heat the oil over medium heat. Add the garlic, anchovies, if using, pepper flakes, the remaining ½ teaspoon kosher salt, and the reserved lemon zest. Cook until fragrant, 1 to ⏱️ 2 minutes. Stir in the breadcrumbs. Remove the breadcrumb mixture to a medium bowl and allow to cool for ⏱️ 5 minutes. Fold in the parmesan and parsley.
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7
On a large cutting board, gently pull the leaves away from the center of an artichoke to reveal the center and open up the petals without removing them. Use a spoon to gently scrape away the fuzzy choke. Place the cleaned artichoke into a 13-by-9-inch casserole dish. Repeat with the remaining artichokes.
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8
Use a spoon or your hands to add about ½ cup of filling to the artichokes, filling the centers and getting it in between the leaves.
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9
Bake until the breadcrumbs are golden brown, 15 to ⏱️ 20 minutes.
10
Let cool for ⏱️ 10 minutes before sprinkling with extra parsley and serving with melted butter for dipping.
Nutrition Facts
calories
452 Calories
fat Content
25 g
fiber Content
9 g
sugar Content
4 g
sodium Content
747 mg
protein Content
19 g
trans Fat Content
0 g
cholesterol Content
25 mg
carbohydrate Content
33 g
saturated Fat Content
8 g
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