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Packed with oysters, Parmesan and herbs, these stuffed artichokes make a spectacular meal along with a fresh salad. Cooking the artichokes first softens the leaves so they're easier to stuff.

Source: EatingWell Magazine, September/October 2012






Instructions Checklist
  • To prepare stuffing: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and shallots. Cover and cook, stirring occasionally, until they begin to lightly color, about 10 minutes. Stir in garlic and cook, stirring, 1 minute more.

  • Chop oysters and add to the pan. Stir in parsley, basil, oregano and thyme and cook, stirring, 1 minute. Transfer the mixture to a medium bowl and stir in the reserved oyster liquid, breadcrumbs, cheese, 1 tablespoon lemon juice, pepper and Tabasco. Stir in egg; refrigerate while you prepare the artichokes.

  • To prepare artichokes: Using a sharp knife, trim the top 1/2 inch off each artichoke. Remove the small outer leaves from the stem end and snip any spiky tips from the rest of the outer leaves, using kitchen shears. Cut off the stem.

  • Bring 8 cups of water to a boil in a pot just large enough to hold all the artichokes in a single layer. Add lemon juice, oil, garlic, oregano, thyme sprigs, 2 teaspoons salt and pepper. Nestle the artichokes into the pot so they are snug. Add more water if the artichokes are not completely submerged. Place a heatproof plate on top of them to keep them submerged.

  • Return to a boil over high heat and boil until the leaves have softened and become malleable, about 10 minutes. Transfer the artichokes to a colander, leaf-side down, to drain and cool. Reserve 4 cups of the artichoke-cooking liquid.

  • When the artichokes are cool enough to handle, gently open the center and remove the core of light green leaves; discard. With a teaspoon or melon baller, scrape out the fuzzy "choke" from the center.

  • Preheat oven to 350 degrees F.

  • To stuff artichokes: Fill the center of each artichoke with about 1/3 cup stuffing. Then, starting at the bottom outside edge, place about 1 teaspoon of stuffing between each leaf. Continue until all the leaves hold some stuffing and the artichokes have spread out to become quite large.

  • Bring the artichoke-cooking liquid to a boil in a saucepan. Stand the stuffed artichokes in a pan just large enough to hold all 4 (such as an 8-inch-square baking dish). Pour enough of the boiling liquid into the pan to come about 1 inch up the sides. Tent the pan with foil.

  • Bake the artichokes until the hearts are tender when pierced through the stuffing with a knife, 45 minutes to 1 hour. Remove foil, increase oven temperature to 425 degrees and continue baking until the stuffing begins to brown, 5 to 10 minutes more.


Make Ahead Tip: Prepare stuffing (Steps 1-2), omit egg; cook artichokes and remove chokes (Steps 3-6); cover and refrigerate stuffing, artichokes & cooking liquid separately up to 1 day. Stir egg into filling just before stuffing artichokes.

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.

Nutrition Facts

389 calories; protein 22.2g; carbohydrates 46.3g; dietary fiber 12.4g; sugars 7.7g; fat 14.6g; saturated fat 3.8g; cholesterol 104.7mg; vitamin a iu 742.8IU; vitamin c 34.4mg; folate 164.8mcg; calcium 327.8mg; iron 9.5mg; magnesium 163.6mg; potassium 1105.8mg; sodium 757mg; thiamin 0.3mg; added sugar 1g.

1 starch, 5 vegetable, 2 lean meat, 2 fat