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)

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

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.

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.

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

Enjoy! Hope you liked these as much as I did :)

Carlene

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