Servings: 4 artichokes
Calories: 180kcal
Equipment
- baking dish
Ingredients
- 2 medium to large Artichokes trimmed and halved
- 1 cup Italian-style Breadcrumbs or gluten-free breadcrumbs
- ½ cup Parmesan Cheese grated, can be omitted for vegan
- ¼ cup Fresh Parsley chopped
- 3 cloves Garlic minced
- ¼ cup Olive Oil
- 2 tablespoons Unsalted Butter melted, can substitute more olive oil
- 1 tablespoon Lemon Juice fresh lemon preferred
- Salt and Pepper to taste
- 1 cup Broth or Water to keep artichokes moist
Instructions
- Start by trimming and halving the artichokes. Remove the fuzzy choke inside using a spoon to make room for the savory stuffing.
- In a large mixing bowl, combine the breadcrumbs, grated parmesan, chopped parsley, minced garlic, melted butter, olive oil, lemon juice, salt, and pepper. Stir well until fully combined.
- Spoon the breadcrumb mixture generously into the halved artichokes, pressing down slightly to ensure the stuffing is compact.
- Place the stuffed artichokes in a baking dish and pour broth or water around them. Cover with foil and bake at 350°F (175°C) for about 55 minutes.
- Once out of the oven, let the artichokes cool slightly. Serve warm, drizzled with extra olive oil if desired.
Notes
Optional: Garnish with a sprinkle of fresh parsley and additional lemon wedges for a zesty twist. Store leftovers in the fridge for up to 3 days or freeze before baking for up to 3 months.
Nutrition
Serving: 1artichoke | Calories: 180kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 300mg | Fiber: 6g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 12mg | Calcium: 150mg | Iron: 1mg
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