How To Make Stuffed Artichokes

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated cheddar

Parmesan is lower in fat, while cheddar is more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in cost and still provide crunch.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

Trim off stems so artichokes sit on a flat surface.

Trim off the pointed tips of each leaf.

In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

Cook on 360 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leaf comes out easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens