From EatingWell: March/April 2008
Traditional Caesar salad dressing ingredients flavor the stuffing for these beautiful artichokes.
- 3 cups fresh whole-wheat breadcrumbs, (see Ingredient Note)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts, toasted (see Tip)
- 2 cloves garlic, minced
- 4 anchovy fillets, rinsed and minced
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 4 large artichokes, (2 1/2-3 1/2 pounds total)
- 6 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- Preheat oven to 375°F.
- 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 & Notes
- 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.
Per serving: 367 calories; 20 g fat (5 g sat, 10 g mono); 17 mg cholesterol; 32 g carbohydrates; 17 g protein; 9 g fiber; 681 mg sodium; 609 mg potassium.
Nutrition Bonus: Vitamin C (30% daily value), Calcium & Folate (26% dv), Iron & Potassium (17% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 3 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 2008