Italian Stuffed Artichokes Recipe with Cheri Oteri | Mary DiSomma

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 about 1/4 inch to 1/2 inch off the top of each artichoke to open it up for stuffing.

Trim the stems of the artichokes carefully.

Squeeze lemon juice on top of the artichokes to prevent discoloration.

Remove any small, tough leaves at the bottom of the artichokes.

Fill a stock pot halfway with water and bring it to a boil.

Carefully place the artichokes in the boiling water and add lemon wedges.

Cover the artichokes with a heatproof plate to keep them submerged and simmer for about 10 minutes.

Let the artichokes cool before handling them.

Open the artichokes and remove the hairy choke in the center using a melon baller or spoon.

In a bowl, mix homemade unseasoned breadcrumbs, fresh chopped garlic, oregano, dried basil, Pecorino Romano cheese, lemon zest, and Italian parsley.

Drizzle extra virgin olive oil over the mixture and combine well.

Stuff the artichokes with the breadcrumb mixture, packing it tightly into each leaf.

Drizzle olive oil on top of the stuffed artichokes and season with salt and black pepper.

Place the stuffed artichokes in a baking dish with high sides and cover them with aluminum foil.

Pour water and white wine into the base of the baking dish to help steam the artichokes.

Bake the artichokes in the oven at 375°F for 30 minutes covered, then uncover and bake for an additional 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens