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
Love this one, first time eaten at Buffalo Italian festival.
My mom has made stuffed artichokes forever! They are so good. I loved them cooked really tender.
I have never had nor prepared whole artichokes (only had the canned heart variety). I may have to try them because you make these sound delicious!
They were! Watch the video (link in the post/recipe) – that was extremely helpful in knowing how to prep artichokes! Let us know how they turn out for you!
I love artichokes and this looks like a great savory dish. Thanks for sharing!
I’ve yet to try artichokes because how you eat them confuses me. Is this the kind where you have to just gnaw off the tender bits? It’s like bizarre nachos, haha. I have never seen a stuffed artichoke!
It is more of an “interactive” dish. You can avoid a lot of the gnawing though, by removing the first two layers of leaves which tend to be a bit more woody. This was my first time ever cleaning, baking or eating a fresh artichoke and I’ll be making them again! A nice, nutty flavour that is packed full of goodness! 🙂
Carlene