How To Make Italian Stuffed Artichokes

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

Cut off the stem of the artichoke to start.

Use a chef's knife or a bread knife to saw off the top third of the artichoke.

Use kitchen scissors to chop off the tips of all the points on the artichoke.

Remove the fibrous area inside the artichoke using a pairing knife and a spoon.

Squeeze lemon juice into a bucket of water and place the prepared artichokes in it to prevent oxidation.

Cut off the fibrous part of the stem and peel the white part to expose it.

Prepare the stuffing by mixing 1 and 1/4 cups of Pecorino Romano cheese, 8 to 10 cloves of garlic paste, 3/4 cup of parsley, 2 tablespoons of lemon zest, 1 and 1/2 teaspoons of crushed Sicilian oregano, and 1/4 cup of white wine in a bowl.

Add 1/2 cup of olive oil to the mixture and season with salt to taste, mixing until well combined.

Preheat the oven to 400°F and set the rack to the middle level.

Stuff the artichokes with the mixture, starting from the middle and working your way to the outer layers without packing it too tightly.

Place the stuffed artichokes in a 10x15 baking dish and add 2 and 1/2 cups of water and 1 and 1/2 cups of white wine to the dish, pouring it around the artichokes without covering them completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens