Stuffed Artichokes
Artichokes are super healthy and they can be a great addition or star of any meal! This recipe fills the artichokes with a hearty blend of flavors and spices. They're stuffed with bread crumbs, onions, garlic, parmesan cheese, and more!
Ingredients
- 4 large artichokes
- 1 cup seasoned bread crumbs
- 1 cups plain panko bread crumbs
- 1 yellow onion diced
- 4-5 cloves of garlic minced or pressed
- 4-5 tbsp olive oil
- 1 lemon juiced
- ¼ cup grated parmesan cheese
- salt and pepper to taste
Instructions
- Prepare the artichokes: using kitchen shears, cut off the stems of the artichokes. Peel back and remove the bottom/outer layers of leaves. Trim the pointy edges of all the leaves. Place the prepared artichokes in a pot of boiling water and boil for about 30 minutes or until soft.
- Make together the breadcrumb mixture: in a large bowl mix the breadcrumbs, most of the diced onion and garlic, about 4 tbsp of olive oil, juice from ½ of the lemon, grated parmesan cheese, and salt + pepper.
- After the artichokes have softened, carefully remove them from the pot and drain all the water from them. Place them in a baking dish and allow them to cool completely.
- Once the artichokes have cooled, open them up by pulling the leaves away from the center of the heart. Drizzle the juice from the other ½ of the lemon over the artichokes.
- Stuff the artichokes: making sure to stuff each layer, fill each artichoke leaf with about a spoonful of the breadcrumb mixture. Make sure each layer of leaves, as well as the central area near the heart get filled.
- Drizzle the artichokes with a little more olive oil. Fill the pan with potato wedges (optional) and top with the remaining onions and garlic. Bake at 400° for 30-40 minutes, or until the top layer of breadcrumbs and leaves start to get crispy.
- Serve and enjoy!