So, we arrived a little late to the stuffed artichoke party. But you know what they say, better late than never. So, we decided to invite over the family and make the Italian specialty, and boy, was it a hit! Not only are they super delicious (benefit in itself), but they have so many health benefits.
Artichokes are a superfood in every sense of the word. Just one serving has greater antioxidants than many other antioxidant rich foods. As if that isn’t enough to hop on the artichoke wagon, these beauties also support digestive health and actually help with those pesky belly issues such as bloating, and yes, flatulence too (gross, I know!) And not to mention that artichokes are rich in vitamin K. How is this helpful you might ask? Well, this vitamin helps to protect our brain and also improves cognition. I could go on and on listing the benefits of these sweet little chokes, but I know… lets get to the recipe!!
First things first, you will need to select the perfect artichokes!! Make sure that the artichoke leaves are all intact, with the leaves tightly packed together. Leaves that are too spread apart signify that the choke may be on its way out.
Now it’s time to get down to business. Begin by trimming the tips of each leaf (about 1/4 inch). Seems like it might be a tedious feat, but it actually is a lot less involved than one might think. I trimmed them using scissors and the process went quickly. Next it is time to cut the stem off the top of the artichokes. You need to cut off enough of the top so that the inside of the artichokes are visible (like pictured above).
So, one non negotiable when we are in the kitchen is to pour up a generous glass of red wine. Our favorite right now is Mark West Pinot Noir. It’s a super affordable California wine with a nice mix of black cherry, cola, and strawberry flavors. Being able to sip on some wine and socialize throughout definitely makes trimming those leaves less of a chore and more of an enjoyable experience.
Now that we’ve babbled on about the basics to getting this recipe started, time to get that patoot into the kitchen and get cookin.’ Check out the recipe below for detailed step by step instructions & ingredients.
- 4 medium artichokes
- 2 lemons (sliced)
- 3 cloves garlic, minced
- 1 cup breadcrumbs
- 1 cup Romano cheese
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup olive oil
Snap the stem off the bottom so that the artichoke can sit flat and upright.
Cut the spikes off the top of each leaf (yes, all the leaves). Cut the tops down far enough towards the top so they resemble the picture above.
In a bowl, combine the breadcrumbs, cheese, salt, pepper, minced garlic, water, and olive oil (it should have a gooey consistency).
Stuff each leaf with the breadcrumb mixture making sure to pack it tightly against the wall.
(Tip: do not over stuff the leaves as this will make the ending product mushy)
Line the stuffed artichokes in a casserole dish deep enough so the artichokes don't fall over.
To the bottom of the casserole dish, add wine and lemon slices.
Transfer to a 400 degree preheated oven and bake for 25-30 minutes.