Italian Herb Stuffed Artichokes
Discover the delightful flavors of Italian cuisine with these Italian Herb Stuffed Artichokes. This recipe features tender artichokes stuffed with a savory mixture of breadcrumbs, aged pecorino cheese, fresh parsley, and aromatic garlic, all enhanced with a splash of citrus. Perfect as an appetizer or a side dish, these stuffed artichokes are not only visually appealing but also packed with flavor. Serve them warm, and watch your guests marvel at this classic Mediterranean dish, making every bite a celebration of culinary tradition.
3
Servings
267
Calories
7
Ingredients
Ingredients
artichokes
6 (medium, trimmed)
lemon
1 (juice and zest)
breadcrumbs
2 cups (dry or soft)
aged pecorino cheese
3/4 cup (grated)
flat-leaf Italian parsley
1/2 cup (chopped)
garlic cloves
3 (very finely chopped)
extra virgin olive oil
to taste (for drizzling)
Instructions
1
Begin by prepping the artichokes: carefully remove the outer leaves that appear tough or damaged. Trim the stems so they have a flat base to stand without tipping over, and slice off the top inch of each artichoke using a sharp knife to remove the thorny tips.
2
To prevent browning, place the trimmed artichokes into a large bowl of cold water mixed with the juice of half a lemon. This acidulated water will keep the artichokes fresh while you prepare the stuffing.
3
Once cleaned, drain the artichokes upside down on a clean dishcloth to remove excess moisture. In a separate mixing bowl, combine breadcrumbs, grated pecorino cheese, chopped parsley, and finely chopped garlic. Mix until well combined.
4
Holding each artichoke upright, gently spread the leaves apart with one hand, using a teaspoon to stuff the breadcrumb mixture into the spaces between the leaves. Fill as generously as possible, ensuring each leaf gets a taste of the filling.
5
Arrange the filled artichokes in a baking dish. Drizzle each artichoke with approximately one tablespoon of extra virgin olive oil, allowing the oil to soak into the stuffing. Add a scant cup of water or a mixture of water and white wine to the bottom of the dish, and tuck in any remaining lemon wedges around the artichokes.
6
Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1 hour and 30 minutes. The artichokes are ready when you can easily pull a leaf from the center.
7
Allow the stuffed artichokes to cool slightly before serving. Enjoy the harmonious blend of flavors!
Nutrition Information
13
Fat
27
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Italian Herb Stuffed Artichokes?
Italian Herb Stuffed Artichokes are a Mediterranean dish featuring tender artichokes filled with a savory mixture of breadcrumbs, aged pecorino cheese, fresh parsley, and aromatic garlic.
How many servings does this recipe provide?
This recipe is designed to yield 3 servings.
What is the calorie count for a single serving?
Each serving contains approximately 267 calories.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long do the artichokes need to bake?
They should bake for about 1 hour and 30 minutes until tender.
How many artichokes are required for this recipe?
You will need 6 medium-sized, trimmed artichokes.
What type of cheese is used in the stuffing?
The recipe calls for 3/4 cup of grated aged pecorino cheese.
How much garlic should be added?
Use 3 garlic cloves that have been very finely chopped.
How do I prevent the artichokes from turning brown?
Place the trimmed artichokes into a large bowl of cold water mixed with the juice of half a lemon.
What is the fat content per serving?
Each serving contains 13 grams of fat.
How many grams of protein are in each serving?
There are 10 grams of protein per serving.
What is the carbohydrate content of this dish?
Each serving contains 27 grams of carbohydrates.
Is this recipe considered vegetarian?
Yes, this is a vegetarian vegetable dish.
How do I prep the artichokes for stuffing?
Remove tough outer leaves, trim the stems for a flat base, and slice off the top inch to remove thorny tips.
What kind of breadcrumbs work best?
You can use 2 cups of either dry or soft breadcrumbs for the filling.
How do I know when the stuffed artichokes are fully cooked?
The artichokes are ready when you can easily pull a leaf from the center.
What liquid is added to the baking dish?
Add a scant cup of water or a mixture of water and white wine to the bottom of the dish.
Should the baking dish be covered during cooking?
Yes, cover the baking dish tightly with aluminum foil before putting it in the oven.
How much parsley is used?
The recipe requires 1/2 cup of chopped flat-leaf Italian parsley.
What is the best way to stuff the leaves?
Gently spread the leaves apart and use a teaspoon to fill the spaces between them with the breadcrumb mixture.
Should I use olive oil?
Yes, drizzle each artichoke with approximately one tablespoon of extra virgin olive oil before baking.
Can I use the lemon zest?
Yes, the recipe suggests using both the juice and the zest of one lemon.
What should I do after trimming the artichokes in water?
Drain the artichokes upside down on a clean dishcloth to remove excess moisture before stuffing.
Can these be served as a side dish?
Yes, they are perfect as either an appetizer or a side dish.
What is the primary flavor profile of this dish?
It features a blend of savory cheese, aromatic garlic, fresh herbs, and a splash of citrus.
Do I need to trim the stems?
Yes, trim them so the artichokes have a flat base to stand upright without tipping over.
What kind of oil is recommended?
Extra virgin olive oil is recommended for drizzling to allow it to soak into the stuffing.
Is this dish part of Mediterranean cuisine?
Yes, it is a classic Mediterranean dish celebrating traditional Italian culinary flavors.
Can I add extra lemon to the baking dish?
Yes, you can tuck remaining lemon wedges around the artichokes in the baking dish for extra aroma.
How should the artichokes be served?
They should be allowed to cool slightly and served warm.