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Stuffed Artichokes

  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 10
  • Servings 4

Ingredients

4
medium artichokes
2
slices Italian bread, cubed
1
clove garlic, minced
7
fresh parsley leaves, chopped
1/4
cup parmesan cheese, grated
1/2
teaspoon dried oregano
5
tablespoons olive oil
Salt and pepper to taste
2
– 4 cups of water
1/2
cup Progresso™ panko bread crumbs, toasted

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use seasoned croutons for a bread variation.

Ericka Sanchez

Directions

  • 1 Rinse and dry artichokes. With a knife, remove stems and tops. Using kitchen shears, snip off artichoke's leaves pointed tips.
  • 2 Gently open middle section of artichoke by spreading leaves from the center. Using a melon baller, remove purple-ish inner "hairs" without removing the heart.
  • 3 In a medium bowl, combine bread, garlic, parsley, cheese, oregano, 2 tablespoons oil, salt and pepper. Stir to mix well.
  • 4 Spoon approximately 1/2 cup stuffing into each artichoke center. Pack stuffed artichokes in a heavy Dutch oven. Add 3 tablespoons oil and enough water to reach half way up the artichokes.
  • 5 Heat artichokes over high heat bringing to a boil. Cover, reduce heat to low and simmer for an hour or until leaves are tender and easily pull out.
  • 6 Sprinkle with toasted panko crumbs and serve.

Ericka Sanchez

Rate and Comment

Ericka Sanchez