How To Make Stuffed Artichokes
What could possibly be better than plain old cooked artichokes? Stuffed artichokes, of course! But we’re not talking about just any stuffed artichokes. We mean artichokes stuffed with herb seasoned breadcrumbs and two different types of Italian cheese all with olive oil and a little bit of salt and pepper for that extra boost. Although the added ingredients might slightly diminish the health qualities of this favorite vegetable, we give you the OK every once a while. And on top of being a cinch of a recipe, it’s also incredibly elegant, making for a great starter or aperitif for any dinner. Honestly, you could serve some of these with a side salad and call it a very successful day. What we love most about this recipe is its short prep time and unstoppable flavor, making it a wrecking force amongst most others.
In this online recipe tutorial, you learn to cook your own stuffed artichokes. Delicious, simple and incredibly graceful—you’ll love this creative dinner or starter idea.
2 Medium fresh artichokes
1 Cup Italian style breadcrumbs
1-2 tablespoons of grated parmesan cheese
1/2 Tbsp parsley
1/2 tsp garlic salt
1/4 tsp ground black pepper
2 Tbsp cup extra virgin olive oil
1 Tbsp extra virgin olive oil for (drizzling)
- Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
- Trim off stems so artichokes sit on a flat surface.
- Trim off the pointed tips of each leaf.
- In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
- Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
- Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
- Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
- Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
- Cook on 360 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.