Name: Cheesy Stuffed Artichokes Recipe
Total time: 1 hr 35 mins
Ingredients: 4 large whole artichokes; 1 lemon; 1.5 cups plain dry bread crumbs; 1 cup grated Parmesan cheese; 3 tablespoons chopped fresh parsley, plus more for garnish; 6 cloves garlic, minced; 4 teaspoons kosher salt, divided; 1 teaspoon ground black pepper; 2.5 cups water; 0.5 cup olive oil

Cheesy Stuffed Artichokes Recipe

Stuffed artichokes were always a highlight at my family's holiday gatherings and special occasions. My grandmother's recipe has been passed down, and we always fought over the artichoke heart. The filling is a moist, flavorful stuffing similar to Thanksgiving dressing but with extra garlic and cheese. The tender artichoke leaves have a subtle, earthy flavor. Dipping the heart in lemony mayo or butter at the end is a must! Serve these stuffed artichokes as a family-style appetizer or with a salad and grilled chicken for a complete meal.

Total time1 hr 35 mins

Prep time20 mins

Cook time1 hr 5 mins

Yield8

Instructions

Gather all of the necessary ingredients.
Cut off and discard the top 1/4 of each artichoke. Trim the top 1/2 inch from the remaining leaves. Cut off the bottom inch of the stalk to create a flat base. Turn the artichoke upside down and firmly tap it on a surface to loosen the leaves.
Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut the lemon in half and rub the cut sides over the leaves and stem of each artichoke. Repeat this process for the remaining artichokes.
In a medium bowl, combine the reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons of salt, and pepper. Mix well to ensure all ingredients are evenly distributed.
Evenly sprinkle the bread crumb mixture into all of the artichoke leaves, being careful to avoid the thistle leaves in the center. Work the mixture into every crevice of each artichoke until all of it is used up.
Pour water into the bottom of a Dutch oven and add the remaining 2 teaspoons of salt. Place the artichokes in the pot so they are touching, helping them stay upright during cooking. Drizzle olive oil over the artichokes, bring the water to a boil, then reduce to a simmer. Cover and cook for about 1 hour, or until the leaves release easily.
Allow the artichokes to stand for 10 to 15 minutes before serving. If desired, sprinkle with additional parsley.
Serve the stuffed artichokes warm or at room temperature for the best flavor.

Nutrition

Calories: 253 kcal

Fat Content: 15 g

Fiber Content: 6 g

Sodium Content: 1217 mg

Protein Content: 6 g

Cholesterol Content: 2 mg

Carbohydrate Content: 26 g

Saturated Fat Content: 3 g

Unsaturated Fat Content: 0 g

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Ingredients

Instructions

Nutrition