Forget boring steamed artichokes. They are probably why people started stuffing them in the first place! Stuffed artichokes are delicious and can be a meal centerpiece, a side dish, or an appetizer…so stay with me to learn how to make stuffed artichokes.
We live in Southern California where you can get practically any vegetable year-round. But over the last few weeks, I've seen a larger variety of spring vegetables at the farmer's market, including beautiful artichokes!
Artichokes have a light, refreshing, mild, and slightly sweet flavor. They weigh in at just 64 calories each and have a very impressive antioxidant profile, containing high levels of caffeic acid, chlorogenic acid, luteolin, gallic acid, manganese, quercetin, rutin, silymarin, and vitamin C.
In addition to this, artichokes are a fantastic source of fiber, magnesium, potassium, vitamin B9, and vitamin K.
Antioxidant protection is just one of the many health benefits artichokes provide and they also boost your body by:
- Lowering blood pressure
- Regulating your blood glucose levels
- Reducing blood levels of LDL cholesterol (the type of cholesterol that clogs up the arteries and limits blood flow)
- Supporting healthy digestion
- Supporting your liver
But I didn't always love artichokes. They can be a bit of an acquired taste.
In today's blog post, I share my favorite artichoke recipe. I hope you enjoy it as much as we do.
These stuffed artichokes are perfect for lunch or a light dinner, or even a snack.
How To Make Stuffed Artichokes
Stuffed Artichokes
Ingredients
- 2 Large Artichokes
- 3 Cups Panko Breadcrumbs
- 1 Tsp Lemon Zest
- 1/2 Cup Parmesan Cheese, grated
- 4 Cloves Garlic minced
- 1/2 Cup Parsley
- 1 Tsp Oregano
- 1/2 Cup Olive oil
- 2 Cloves Garlic, chopped
- 1 Lemon
- 1 Bay leaf
- 2 Tbs Olive oil
- Salt and Pepper to taste
Instructions
- Preheat oven to 375 degrees
- Prepare the articholes by cutting off about 1 inch off the tips of the leaves and remove the inner yellow leaves from the center.
- Combine the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, oregano, 1/2 cup olive oil, salt and pepper.
- Add hot water to a small round baking dish about a 1/2 inch deep. Make sure the dish is small enough to fit the artichokes snuggly. Add garlic, juice of one lemon, and a bay leave to the water.
- Stuff each artichoke with a couple of tablespoons of olive oil, salt, and pepper.
- Cover the pan with foil and poke a few holes on the top to allow steam to escape.
- Bake for one hour or until tender
