Stuffed Artichokes Recipe and How to Clean and Cook Whole 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.

Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves. Use scissors to cut sharp tips of leaves.

Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes.

Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.

Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens