Stuffed Artichokes

Spring is the time to enjoy fresh artichokes prepared any way you like. We love to stuff them!

Prep Time: 20 minutes    Cook Time: 40-45 minutes

WHAT YOU NEED:

4 medium artichokes (about 1-1/2 lbs.)

2 cups soft breadcrumbs (about 4-5 slices firm bread can be used)

¼ cup pine nuts or walnuts

¼ cup fresh parsley leaves (or 1 Tbsp. dried parsley)

¼ cup olive oil

3 cloves garlic

½ cup grated Parmesan cheese

Ground black pepper

1 medium lemon, cut middle section into four ¼-inch slices and remove seeds (reserve lemon ends to rub onto cut artichokes)

MAKING IT:

In a food processor, combine bread crumbs, nuts, parsley, olive oil and garlic.  Pulse until well blended; nuts and garlic should be finely chopped.  Stir in cheese and pepper; set mixture aside.

Rinse artichokes in cold water. Cut off the stems; remove small lower leaves near the stem. Cut about 1 inch from the top of each artichoke. With scissors, cut off the prickly leaf tips of surrounding leaves.

Pull leaves apart to expose the center. With a spoon or melon ball scoop, remove the center cone and scrape out the hairy choke. Rub cut portions of artichoke with lemon to prevent browning.

 Fill the center cavity with bread crumb mixture; also stuff breadcrumbs between outer leaves. Top each artichoke with a lemon slice. Place artichokes in a large Dutch oven or pot with lid. Pour 1-inch of water around the artichokes. Cover and simmer for 40-45 minutes or until artichokes are tender.  Remove lemon slices and broil artichokes until bread crumbs are slightly browned, if desired. Serves 4.

NUTRITION:

Nutrition Information per serving (1 stuffed artichoke): 310 Calories; 22g Total Fat; (4g Sat Fat; 0g Trans Fat); 10mg Cholesterol; 330mg Sodium; 22g Total Carb; 5g Fiber; 2g Sugars (includes 0g Added Sugars); 8g Protein; 10% DV Iron; 15% DV Vitamin C; 25% DV Folate

TIPS:

Soft breadcrumbs are called for, but any type works including panko and dry seasoned breadcrumbs.

If you have leftover breadcrumb mixture, freeze it for future use as a veggie stuffing or topping.

Try using gluten free breadcrumbs or bread, if you wish.