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Stuffed Artichokes

This Ultimate Stuffed Artichoke Recipe is out of this world.  Serve it for a scrumptious vegetarian first or main course. It’s great for sharing and is one of my favorite artichoke recipes ever!
 
2 large artichokes
¼ cup lemon juice, divided
4 cups vegetable broth
½ cup bread crumbs
1 clove garlic, minced
1 clove garlic, pressed
¼ cup red onion, finely chopped
2 Tbsp. fresh flat leaf parsley, chopped
2 carrots, finely grated
2 large Swiss chard leaves, chopped
½ tsp. salt
½ tsp. pepper
2 tsp. olive oil
¼ cup feta cheese
 
Trim the top 1 inch off each artichoke.  Place two tablespoons lemon juice into a small bowl and dip cut top of each artichoke into the juice.  Bring vegetable stock, 2 tablespoons lemon juice and pressed clove of garlic to a boil in a large saucepan.  Reduce heat to medium and place artichokes top down into boiling liquid.  Cook for 12-15 minutes or until a knife can be easily inserted into the bottom of each artichoke.  Remove from liquid, drain and allow to cool.  Preheat oven to 350 degrees. 
 
While artichokes are cooling, place bread crumbs, onion and minced garlic into a glass bowl (with a lid).  Add 1 cup of the boiling broth (that the artichokes were cooked in) and stir.  Cover bowl and allow to sit for 30 minutes, until broth has been absorbed.  Stir in carrots, chard, parsley, salt, pepper olive oil and feta.
 
Once the artichokes have cooled, separate leaves from center.  Use a paring knife to remove the inner choke (fuzzy red-tipped leaves). Spoon half of the breadcrumb mixture into the center of each artichoke.  Place artichokes face-up into a baking dish and spoon 2 tablespoons broth liquid onto each artichoke. Spoon 1/2 cup additional broth into the bottom of the dish.  Bake for 15 minutes.  Allow to cool a bit before enjoying!
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Copyright © 2014          I          Po Box 11775 Zephyr Cove, NV 89448         I           775-339-1203           I          [email protected]
  • Online Farmers Market
  • Create an Account
  • Delivery Areas
  • Shop
  • What the Hell is It?
  • Farmers Markets
    • Vendor Application
    • IVFM Vendor Rules and Regulations
  • Recipes
    • Artichokes >
      • How to Cook and Eat an Artichoke
      • Grilled Artichokes
      • Pan Roasted Artichokes
      • Stuffed Artichokes
    • Asparagus >
      • Asparagus Leek Quiche
      • Asparagus with Red Potatoes
      • Creamy Vegan Asparagus Pasta
      • Garlic Butter Sauteed Asparagus
      • Miso-Roasted Asparagus
      • Sauteed Asparagus with Morel Mushrooms
      • Vegetarian Asparagus Soup
    • Avocados >
      • Avocado Fries in the Air Fryer
      • Baked Breakfast Avocado
      • Guacamole
    • Basil >
      • Basil Pesto
      • Tomato Basil Soup
    • Beets >
      • Roasted Beets
      • Pickled Beets
      • Waffle Pizzas with Garlic, Beets and Brie
    • Bok Choy >
      • Bok Choy Stir Fry
    • Broccoli >
      • Cheesy Broccoli Soup
      • Roasted Broccoli with Lemon and Parmesan
    • Brussels Sprouts >
      • Sprouts with Bacon and Garlic
      • Maple Roasted Sprouts
      • Sprouts and Sweet Potato Salad
      • Sprout & Steak Kebobs
      • Sprouts with Beef and Walnuts
      • Honey Sriracha Brussels Sprouts
    • Carrots >
      • Classic Carrot Salad
      • Grilled Carrots with Limey Hot Sauce
      • Sticky Roasted Carrots
    • Cauliflower
    • Celery Root (Celeriac) >
      • Celery Root Mash
      • Roasted Celery Root
    • Chayote Squash >
      • Sautéed Chayote with Potatoes and Mint
      • Vegan Chayote Ceviche
    • Eggplant >
      • Grilled Ratatouille Pasta
    • Escarole >
      • Braised Escarole
      • Escarole Soup with Meatballs
      • Warm Escarole, Egg and Bacon Salad
    • Fava Beans >
      • Buttery Fava Beans
      • Fava Bean Scafata
      • Marinated Fava Beans
      • Fava Bean Puree
    • Fennel >
      • Salmon with Fennel
      • Roasted Fennel with Lemon Vinaigrette
      • Fennel Salad
      • Fennel with Squash
      • Fennel Citrus Drink
      • Candied Fennel Stalks
    • Figs
    • Golden Beets >
      • Golden Beets and Brussels Sprouts
      • Roasted Golden Beets and Grape Salad
    • Grapefruit >
      • Ruby Red Grapefruit, Avocado & Spinach Salad
    • Ground Beef >
      • Egg-Topped Beef and Broccoli
    • Jalapeño Peppers >
      • Bacon Wrapped Jalapeno Poppers
      • Pickled jalapeños
    • Kohlrabi >
      • Stir-Fry Kohlrabi with Bacon
      • Kohlrabi Slaw
      • Kohlrabi Cocktail
      • Stuffed Kohlrabi
      • Sauteed Kohlrabi and Kale
      • Kohlrabi Chips
      • Kohlrabi Greens
      • Braised Kohlrabi
    • Lemongrass >
      • Lemongrass Chicken
      • Ginger Lemongrass Salmon
      • Lemongrass Noodle Soup
      • Lemongrass and Ginger Drink
    • Poblano Peppers >
      • Chile Rellenos
      • Spicy Avocado-Poblano Salad
      • Stuffed Poblano Peppers
    • Radishes >
      • Radish Butter
      • Radish Chips
      • Radish Soup
    • Swiss Chard >
      • Stuffed Chard Leaves
      • Swiss Chard and Sweet Potato Gratin
      • Salmon with Swiss Chard
      • Swiss Chard Frittata
      • Swiss Chard with Mushrooms
      • Spicy Swiss Chard Chips
    • Yukon Gold Potatoes >
      • Potatoes Rissole
      • Seasoned Roasted Potatoes
      • Skinny Texas Cheese Fries
    • Tomatillos >
      • Pork Chili Verde
  • About
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