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!
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!