Stuffed Artichokes

Stuffed Artichokes

Stuffed Artichokes

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Servings 2


  • 2 medium artichokes
  • 4 cups water
  • 1/2 lemon
  • 2 tsp olive oil
  • 2-3 cloves garlic, minced
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 cup vegetable broth
  • 2 oz white wine
  • non-stick cooking spray


  • Cut the stems and the tops off of the artichokes.
  • Use a scissor to cut off the tips of the leaves and squeeze lemon juice over to prevent browning.
  • In a large pot, fill with 4 cups water and bring to a boil. Place artichokes upside down in pot. Boil for 12 minutes. Remove from water and set aside to cool.
  • Once the artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
  • In a small sauté pan, heat oil and sauté garlic for 1 minute. Be sure not to burn the garlic. Remove from heat.
  • Add breadcrumbs, grated cheese, and mix well.
  • Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Season with salt and black pepper.
  • Spray lightly with non-stick spray.
  • Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
  • Bake for 40 minutes at 350° F removing the foil the last 10 minutes of baking.
  • Serve immediately.
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