Stuffed Artichokes Recipe

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.

Select large artichokes with long stems for stuffing.

Trim the stem and peel off the tough outer leaves until reaching the lighter shade.

Cut off the top of the artichoke with a serrated knife.

Clean the bottom of the artichoke to create a flat base.

Pry open the leaves gently to avoid breaking them.

Scoop out the choke with a spoon to remove the fuzz.

Prepare a bowl of acidulous water with lemon juice to prevent oxidation and soak the cleaned artichoke.

Mix breadcrumbs, parsley, a little red pepper flakes, toasted pine nuts, chopped hard boiled egg (yolk and white separately), lemon zest, and grated cheese in a bowl for the stuffing.

Add olive oil to the stuffing mixture to moisten it without making it sticky.

Stuff the artichokes with the mixture, ensuring to fill in between the leaves as well as the center.

Place the stuffed artichokes upright in a baking dish.

Add lemon juice, a splash of white wine, and a little salt to the dish.

Drizzle olive oil over the stuffed artichokes.

Add a little hot water to the bottom of the baking dish for moisture.

Cover the dish tightly with foil to steam the artichokes.

Preheat the oven to 400°F (204°C).

Bake the covered artichokes for 30-40 minutes until tender.

Uncover the dish and let the tops crisp up for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens