Savory Herb-Infused Baked Artichokes
Delight your taste buds with these Savory Herb-Infused Baked Artichokes, a hearty and flavorful dish perfect for sharing. Each artichoke is carefully steamed until tender, then generously stuffed with a zesty mixture of cracker crumbs, garlic, and aromatic herbs. Baked to perfection, these artichokes are then finished with a luscious lemon-butter drizzle, elevating the dish with a touch of brightness. This vegetarian-friendly recipe is not only low in protein but also great for special occasions or as a delectable appetizer. Serve them warm as a stunning addition to your mealtime repertoire!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
whole artichokes
4 (trimmed and choked)
lemon juice
2 tablespoons (fresh, divided)
salt
1 tablespoon
cracker crumb
1 cup
olive oil
1/3 cup
garlic
1 clove (minced)
oregano
1/2 teaspoon
black pepper
1/4 teaspoon (freshly ground)
olive oil
2 tablespoons (for brushing)
water
1 cup (boiling)
chicken bouillon
1 teaspoon
butter
1/2 cup (real)
lemon juice
2 teaspoons (fresh)
Instructions
1
Trim the artichokes by cutting off the top third and removing the smaller outer leaves. Carefully scoop out the choke with a spoon and discard.
2
In a large kettle, bring water to a rapid boil. Stir in fresh lemon juice and salt. Once boiling, carefully add the trimmed artichokes. Return to a boil, then reduce heat to medium. Simmer uncovered for 20-30 minutes, or until leaves can easily be pulled out.
3
Drain the artichokes upside down on paper towels to remove excess water. Preheat your oven to 375°F (190°C).
4
In a mixing bowl, combine the cracker crumbs, 1/3 cup of olive oil, minced garlic, oregano, and pepper. Mix well to form the stuffing mixture.
5
Fill each artichoke center with one-fourth of the stuffing mixture, pressing down gently to pack it in. Brush the outer leaves and tops of the artichokes with the remaining 2 tablespoons of olive oil.
6
Arrange the stuffed artichokes in an 8 x 8 x 2-inch baking dish. In a measuring cup, mix boiling water with chicken bouillon, then pour it into the bottom of the baking dish.
7
Cover the baking dish with aluminum foil and bake for 20 minutes, or until the artichokes are heated through.
8
Meanwhile, in a small saucepan over low heat, melt the butter, stirring gently for 3 to 5 minutes until it just begins to brown. Be careful not to burn it.
9
Remove the saucepan from heat and stir in 2 teaspoons of fresh lemon juice.
10
Once baked, transfer the artichokes to individual serving plates. Drizzle 1 tablespoon of the lemon-butter sauce over the top of each artichoke and serve the remaining sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Herb-Infused Baked Artichokes?
It is a vegetarian dish where artichokes are steamed until tender, stuffed with a mixture of cracker crumbs, garlic, and herbs, and then baked with a lemon-butter finish.
Is this recipe vegetarian-friendly?
Yes, the recipe is described as vegetarian-friendly.
How many artichokes are needed for this recipe?
The recipe requires four whole artichokes.
What oven temperature is required for baking?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How do I prepare the artichokes before boiling?
Trim the artichokes by cutting off the top third and removing the smaller outer leaves, then scoop out the choke with a spoon.
How long should the artichokes be simmered?
Simmer them uncovered for 20-30 minutes, or until the leaves can be easily pulled out.
What is added to the boiling water for the artichokes?
Fresh lemon juice and salt are added to the water.
What goes into the stuffing mixture?
The stuffing is made from cracker crumbs, 1/3 cup of olive oil, minced garlic, oregano, and pepper.
How do I ensure the artichokes aren't too watery after boiling?
Drain the artichokes upside down on paper towels to remove excess water.
How much stuffing goes into each artichoke?
Fill each artichoke center with one-fourth of the stuffing mixture.
What do I brush on the outer leaves before baking?
Brush the outer leaves and tops with the remaining 2 tablespoons of olive oil.
What liquid is used in the baking dish?
A mixture of one cup of boiling water and one teaspoon of chicken bouillon is poured into the bottom of the dish.
What size baking dish should be used?
An 8 x 8 x 2-inch baking dish is recommended.
How long do the artichokes bake in the oven?
Bake them for 20 minutes, or until they are heated through.
Should the baking dish be covered?
Yes, cover the baking dish with aluminum foil while baking.
How do I make the lemon-butter sauce?
Melt butter over low heat for 3 to 5 minutes until it browns, then stir in 2 teaspoons of fresh lemon juice.
How much butter is used in this recipe?
The recipe calls for 1/2 cup of real butter.
What type of garlic is used?
The recipe uses one clove of minced garlic.
What herbs provide the infusion?
Oregano is the primary herb used in the stuffing mixture.
Is this recipe high in protein?
No, the description specifically notes that this recipe is low in protein.
What is the purpose of the chicken bouillon?
It is mixed with boiling water to create a flavorful steaming liquid for the baking process.
How is the lemon-butter sauce served?
Drizzle 1 tablespoon over each artichoke and serve the remaining sauce on the side.
Can I use bottled lemon juice?
The recipe specifically calls for fresh lemon juice.
How much cracker crumbs are needed?
You will need 1 cup of cracker crumbs.
How many servings does this recipe provide?
Since it uses 4 artichokes and divides the stuffing into fourths, it typically serves 4 people.
What kind of pepper should I use?
The recipe suggests 1/4 teaspoon of freshly ground black pepper.
Can this be served as an appetizer?
Yes, it is described as a delectable appetizer or a stunning addition to a meal.
What should I look for when browning the butter?
Stir gently for 3 to 5 minutes until it just begins to brown, taking care not to burn it.
Is any salt used besides in the boiling water?
The ingredient list only specifies 1 tablespoon of salt for the boiling water.
What is the texture of the finished dish?
The artichokes are tender from steaming and baking, with a zesty, flavorful crumb stuffing.