Low Sodium Stuffed Artichokes
Elevate your appetizer game with these flavorful low sodium stuffed artichokes, perfect for those seeking a heart-healthy dish without compromising on taste. This recipe combines tender, steamed artichokes with a delicious stuffing made from unsalted whole wheat breadcrumbs, fresh parsley, minced garlic, and a hint of zesty lemon juice, all brought together with a drizzle of extra virgin olive oil. Simmered in low sodium vegetable broth, these stuffed artichokes emerge perfectly infused with savory goodness and offer a visually stunning centerpiece for your table. Optional Parmesan adds a touch of indulgence, making these artichokes versatile for any dietary preference. Serve them warm with a spoonful of the flavorful cooking liquid for a nourishing and satisfying treat! Perfect for dinner parties or cozy meals, they’re as healthy as they are impressive.
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Recipe Information
Ingredients
- 4 large artichokes
- 1 cup whole wheat breadcrumbs (unsalted)
- 2 tablespoons Parmesan cheese (optional, grated)
- 0.25 cup fresh parsley (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 0.5 teaspoons black pepper (freshly ground)
- 4 cups vegetable broth (low sodium)
Instructions
Rinse the artichokes under cold water, then trim the stems so the artichokes can sit upright. Cut 1 inch off the top of each artichoke and use scissors to trim the sharp tips of the outer leaves. Gently open up the leaves slightly to make room for the stuffing.
In a medium bowl, mix together the breadcrumbs, Parmesan cheese (if using), parsley, garlic, lemon juice, 2 tablespoons of olive oil, and black pepper until combined.
Stuff a small amount of the breadcrumb mixture into the space between the leaves of each artichoke, packing it gently but not too tightly.
In a large pot or deep skillet with a lid, bring the vegetable broth to a simmer. Add the stuffed artichokes, stem-side down, ensuring the broth comes about 1 inch up the sides of the artichokes.
Drizzle the artichokes with the remaining 1 tablespoon of olive oil. Cover the pot with a lid and simmer over medium-low heat for 40–45 minutes, or until the artichoke leaves pull away easily and the stuffing is golden and cooked through.
Using tongs, carefully remove the artichokes from the pot and transfer to serving plates. Drizzle with a bit of the cooking liquid for extra moisture and serve warm.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 14.8 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2444 mg | 52% | |
*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.
