Traditional Caesar salad dressing ingredients flavor the stuffing for these beautiful artichokes. Source: EatingWell Magazine, March/April 2008

EatingWell Test Kitchen
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Ingredients

Stuffing
Artichokes

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • To prepare stuffing: Combine breadcrumbs, Parmesan, pine nuts, garlic, anchovies, lemon zest, pepper, lemon juice and oil in a medium bowl.

  • To prepare artichokes: Cut off the top 1 inch of leaves from an artichoke. Remove the outer layer of 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 melon baller or grapefruit spoon and discard. Repeat this step with the remaining artichokes.

  • Spoon 1/2 cup 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 a 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 the pan. Drizzle each artichoke with 1 teaspoon 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 braising liquid for dipping if desired.

Tips

Make Ahead Tip: Cover and refrigerate stuffing (Step 2) for up to 1 day. Prep and stuff artichokes (Steps 3-4) up to 1 hour ahead.

Ingredient note: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Tip: Place pine nuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

365 calories; total fat 20.2g 31% DV; saturated fat 4.3g; cholesterol 16mg 5% DV; sodium 715mg 29% DV; potassium 620mg 17% DV; carbohydrates 34.2g 11% DV; fiber 9.1g 36% DV; sugar 3g; protein 15.6g 31% DV; exchange other carbs 3; vitamin a iu 166IU; vitamin c 17mg; folate 100mcg; calcium 251mg; iron 3mg; magnesium 127mg; thiaminmg; added sugar 2g.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/29/2011
Throw away the stem? Don't throw away the stem. Just trim it and put it in with the 'chokes. It's quite good. Pros: Delicious. Cons: None. Read More