Stuffed Artichoke Recipe | Teresa Giudice

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a good cooking base.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and can be a gluten-free option.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs while maintaining flavor.

Cut the end of the stem off the artichokes and cut the front of the artichokes.

Peel off any leaves that don't look great and open up the artichoke like a flower.

Beat the eggs in a bowl.

Add 2 cups of bread crumbs to the eggs.

Add salt, black pepper, oregano, and chopped garlic to the mixture.

Mix the stuffing with hands for better consistency.

Add grated cheese to the stuffing mixture.

Add another egg for consistency.

Cut sausage into small squares and mix it into the stuffing.

Stuff the artichokes with the mixture using hands to pack it in.

Fry the tops of the stuffed artichokes in olive oil for about 2 minutes.

Prepare a Dutch oven by adding chicken broth to the bottom.

Place the stuffed artichokes in the Dutch oven and cover them.

Cook on low for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens