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Recipes
Braised Stuffed Artichokes
6 servings
1 hour total

Ingredients

  • 1 lemon, for zest/juice
  • 3 cloves garlic, finely chopped
  • 1 (3.5-oz) stick garlic-herb butter, melted
  • 1 cup panko bread crumbs
  • 1 cup Italian cheese blend
  • ½ cup water
  • 2 medium fresh artichokes

Steps

    1. Preheat oven to 400°F. Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons). Chop garlic; melt butter. Combine bread crumbs, cheese, garlic, butter, and zest; stir until blended and crumbly, then set stuffing aside. Combine lemon juice and water in small bowl.
    2. Peel away lower, small petals of artichokes and discard. Slice about 1 inch off the top of each artichoke (exposing tender, purple insides), and cut off the stems. Trim off remaining pointed petal tips with kitchen shears.
    3. Loosen and separate petals from the outside and work inward, then remove center purple petals and enough yellow petals to expose fuzzy, fibrous center. Scoop out fuzzy center (choke) with melon baller or small spoon. Brush lemon water over all artichokes.
    4. Pour remaining lemon water in 9-inch square baking dish. Spoon about 2 tablespoons stuffing into center cavity of each artichoke, then spoon a rounded teaspoon of stuffing between each petal, starting with bottom petals and gently spreading open to the top. Place artichokes stuffed-side up in baking dish; cover and bake 35–40 minutes or until petals pull away easily. Serve warm.

Amount per ⅙ recipe serving: Calories 240, Total Fat 17g, Sat Fat 11g, Trans Fat 0g, Chol 50mg, Sodium 440mg, Total Carb 17g, Fiber 3g, Sugars 2g, Protein 8g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%