Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes. Source: EatingWell Magazine, March/April 2008

Jessie Price
Advertisement

Ingredients

Stuffing

Artichokes

Directions

  • Preheat oven to 375 degrees F.

    Advertisement
  • To prepare stuffing: Combine breadcrumbs, feta, tomatoes, basil, garlic, salt, pepper 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.

Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.

Nutrition Facts

411 calories; 18.9 g total fat; 6.3 g saturated fat; 28 mg cholesterol; 645 mg sodium. 750 mg potassium; 49.7 g carbohydrates; 11.8 g fiber; 4 g sugar; 16.2 g protein; 666 IU vitamin a iu; 33 mg vitamin c; 95 mcg folate; 229 mg calcium; 4 mg iron; 93 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/17/2012
Not worth the time This takes an entire evening to make. Unless you prep this is not worth it. After an hour of cooking the artichokes were still under cooked. They are messy to eat you have more mess than food. Not worth it not t all. Pros: Unique Cons: Took way too much time for poor results Read More
Rating: 5 stars
04/02/2012
So flavorful! This was my first attempt with fresh artichokes and the learning curve was a bit painful but next time it will go much faster. Recipe is excellent and end result is worth the trouble. Even skeptical hubby admitted these were fantastic and asked for them again. Pros: Delicious Cons: time consuming Read More
Rating: 3 stars
12/04/2011
Re: Just for fun Read More
Advertisement