Healthy Stuffed Artichokes

I’m always up for trying new foods. I saw this recipe in Sobey’s recipe flyer and thought to give it a try since I love pickled artichoke hearts so I thought these would be equally delicious! Follow along on my first adventure into cooking and eating fresh artichokes!

  • 4 artichokes
  • 1 cup whole wheat breadcrumbs
  • 1/4 cup parsley
  • 1/2 cup parmesan cheese
  • 4 cloves of garlic (minced)
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1 tbsp extra virgin olive oil (to drizzle on top)
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Pre-heat your oven to 425°F. Cut and clean your artichokes, but cutting off the stem, 1-1 1/2 inches off the top of the artichoke and remove the choke and remove the rough outer leaves. Does this seem a bit confusing? Watch this video: How to Clean an Artichoke

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In a large bowl combine your breadcrumbs, parsley, parmesan cheese, garlic, salt and pepper. Fill each artichoke centre and fill in the extra between the leaves.

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Place artichokes in a glass baking dish. Fill the bottom of the glass baking dish with one inch of boiling water. Drizzle the top of the artichokes with extra virgin olive oil.

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Cover the baking dish with tinfoil and bake for 45-50 minutes. Take out the oven once baked, serve & enjoy! These little babies are pretty guilt free with the following nutrition information (per artichoke):

  • 200 calories
  • 10 g protein
  • 6 g fat
  • 26 g carbohydrates
  • 600 mg sodium
  • 5 g cholesterol
  • 10 g fibre
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Enjoy! Hope you liked these as much as I did :)

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