Stuffed Artichokes with Italian Flair

Ingredients

• 4 large artichokes 4 large artichokes
• 1 cup (235ml) breadcrumbs 1 cup (235ml) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped 1 tablespoon fresh basil, chopped
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
3. 3.
   Cut off the top third of each artichoke and use a spoon to remove the choke (the fuzzy part in the center).
4. 4.
   In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, basil, oregano, red pepper flakes (if using), olive oil, salt, and pepper. Mix well.
5. 5.
   Gently spread open the leaves of each artichoke and stuff the breadcrumb mixture between the leaves, pressing it down firmly.
6. 6.
   Place the stuffed artichokes in a baking dish and drizzle with a little olive oil.
7. 7.
   Add a splash of water to the bottom of the dish to create steam.
8. 8.
   Cover the dish with foil and bake for 45 minutes.
9. 9.
   Remove the foil and bake for an additional 15 minutes, or until the artichokes are tender and the breadcrumbs are golden brown.
10. 10.
    Serve the Stuffed Artichokes hot, garnished with fresh parsley.

Treat your ingredients with care...

• Artichokes — When selecting artichokes, choose ones that are firm and have tightly closed leaves. To prevent browning, rub the cut surfaces with lemon juice.
• Parmesan cheese — For the best flavor, use freshly grated Parmesan cheese. Avoid using pre-packaged grated cheese, as it may contain additives that affect the taste and texture.

Tips & Tricks

• To enhance the flavor, add a squeeze of lemon juice to the breadcrumb mixture.
• If you prefer a spicier kick, increase the amount of red pepper flakes.
• Serve the Stuffed Artichokes with a drizzle of balsamic glaze for an extra touch of sweetness.
• If you don't have fresh herbs, you can use dried herbs instead, but reduce the quantity by half.
• Leftover Stuffed Artichokes can be refrigerated and enjoyed the next day. Simply reheat them in the oven for a few minutes before serving.

Serving advice

Serve the Stuffed Artichokes as a main course accompanied by a fresh green salad and crusty bread. They can also be served as an appetizer or side dish alongside grilled meats or seafood.

Presentation advice

Arrange the Stuffed Artichokes on a platter, garnished with fresh parsley. The vibrant green color of the artichokes and the golden brown breadcrumbs will create an enticing visual appeal.