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Tuscan-Style Stuffed Artichokes

Author/Submitted by: The Joy of Cooking Calendar
Servings: 6
Categories: Appetizers / Cheese / Haven't Tried / Low-Carb / Vegetarian

6  medium  artichokes
1/2    lemon
6  tablespoons  extra-virgin olive oil
6  tablespoons  fresh breadcrumbs, toasted
1/4  cup  minced fresh parsley
3  cloves  garlic, minced
3  tablespoons  grated Parmesan cheese
    salt and pepper, to taste
1/2    lemon, juice of
1  tablespoon  extra-virgin olive oil

1. Preheat the over to 375F.

2. Trim artichokes by snapping off the outer leaves until you reach the leaves that are green only at the tip (you will be removing 5 or 6 layers of leaves).

3. Slice the tops off, pull out the sharp inner leaves, and scrape out the fuzzy choke. Trim the dark green outer skin from the base and stem. To prevent discoloration, rub all the cut surfaces with lemon.

4. Combine well olive oil, breadcrumbs, parsley, garlic, Parmesan cheese, salt, and pepper.

5. Using a teaspoon, fill the cavities of the artichokes with this mixture. Place the stuffed artichokes in a baking dish into which they fit snugly. Pour 1/2 inch of water in the bottom of the dish and add to it the juice of 1/2 lemon and 1 tablespoon of olive oil.

6. Cover the dish with aluminum foil and bake until the artichokes are tender, about 45 minutes at 375F. Serve warm or at room temperature.

Contains 17g of carbs (7g of fiber) per artichoke. Use less or no breadcrumbs for fewer carbs.

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