Stuffed Artichokes requires roughly 1 hour and 35 minutes from start to finish. For $1.93 per serving, you get a hor d'oeuvre that serves 6. One serving contains 268 calories, 12g of protein, and 15g of fat. Head to the store and pick up artichokes, parmesan, fontina cheese, and a few other things to make it today. Users who liked this recipe also liked Stuffed Artichokes, Stuffed Artichokes, and Stuffed Artichokes.
Instructions
1
Watch how to make this recipe.
2
Prepare a bowl of cold water large enough to hold the 6 artichoke hearts.
Ingredients you will need
Artichoke Hearts
Water
Equipment you will use
Bowl
3
Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. Use a tablespoon to scoop out the "hay" or "choke" from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water.
Ingredients you will need
Lemon Juice
Artichoke
Lemon
Juice
Water
Base
Equipment you will use
Peeler
Knife
4
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
5
In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan. Stir to blend. Season with salt, to taste.
Ingredients you will need
Breadcrumbs
Olive Oil
Parmesan
Parsley
Fennel
Salt
Equipment you will use
Bowl
6
Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing.
Ingredients you will need
Artichoke
Olive Oil
Stuffing
Bread
Water
Salt
Equipment you will use
Baking Pan
Bowl
7
Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven.
Ingredients you will need
Artichoke
Water
Equipment you will use
Aluminum Foil
Baking Pan
Oven
8
After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance.
Ingredients you will need
Artichoke
Equipment you will use
Knife
Oven
9
Remove the foil and put the dish under a broiler for 5 minutes.
Equipment you will use
Broiler
Aluminum Foil
10
Remove the baking dish from the oven and allow to cool for a few minutes before serving.
Equipment you will use
Baking Pan
Oven
11
Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve.