Cheese Stuffed Artichokes
Elevate your appetizer game with these irresistible Cheese Stuffed Artichokes, a decadent combination of tender artichoke halves loaded with a savory blend of Parmesan, mozzarella, breadcrumbs, and garlic. Perfectly seasoned with fresh parsley, olive oil, and a hint of optional red pepper flakes for a subtle kick, this crowd-pleasing dish bakes to golden perfection in a fragrant broth. With their crispy, cheesy topping and melt-in-your-mouth texture, these artichokes make for a stunning side dish, appetizer, or even a light vegetarian main course. Easy to prepare and bursting with Mediterranean flavors, this recipe is an elegant yet comforting choice for any occasion.
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Recipe Information
Ingredients
- 4 large artichokes
- 1 lemon
- 4 tablespoons olive oil
- 1 cup breadcrumbs
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 3 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups chicken or vegetable broth
- 0.25 teaspoons crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the artichokes by trimming the stems and slicing about 1 inch off the tops. Remove the tough outer leaves and use kitchen scissors to snip off the sharp tips of the remaining leaves.
Cut the artichokes in half lengthwise and, using a spoon, carefully remove the fuzzy choke from the center of each half.
Rub the exposed edges of the artichokes with the cut lemon to prevent browning.
In a medium bowl, mix together the breadcrumbs, Parmesan cheese, mozzarella cheese, minced garlic, chopped parsley, salt, black pepper, and crushed red pepper flakes (if using). Drizzle in 2 tablespoons of olive oil and stir to combine.
Stuff each artichoke half generously with the cheese and breadcrumb mixture, pressing it into the cavity and between the leaves.
In a baking dish, pour the chicken or vegetable broth, then arrange the stuffed artichokes cut side up. Drizzle the remaining 2 tablespoons of olive oil over the artichokes.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the breadcrumbs are golden brown and the artichokes are tender when pierced with a knife.
Serve warm and enjoy your cheesy, flavorful stuffed artichokes!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 3.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
