Are you looking for a delicious and healthy meal that’s also surprisingly easy to make? Look no further! These Italian Stuffed Artichokes are a fantastic option for a special dinner or a satisfying weeknight meal. They're bursting with fresh, vibrant flavors and offer a delightful textural contrast between the tender artichoke hearts and the savory stuffing. This recipe is perfect for homemade cooking enthusiasts of all skill levels, making it a great addition to your collection of easy recipes and quick dinner ideas.
Ingredients:
- 6 large artichokes
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup pitted Kalamata olives, halved
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup vegetable broth or water
Instructions:
Preparing the Artichokes:
- Clean the artichokes: Cut off the stem about an inch from the base. Snap off the tough outer leaves until you reach the pale, tender inner leaves. Trim the pointed tips of the remaining leaves.
- Cut the artichokes: Using kitchen shears, carefully cut the artichoke in half lengthwise. Remove the fuzzy choke from the center with a spoon.
- Prepare for stuffing: Gently rub the artichoke halves with lemon juice to prevent browning.
Making the Stuffing:
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the garlic, parsley, and mint and sauté for about 1 minute, until fragrant.
- Combine the ingredients: Stir in the breadcrumbs, Parmesan cheese, sun-dried tomatoes, olives, red pepper flakes (if using), salt, and pepper. Cook for 2-3 minutes, stirring frequently, until the breadcrumbs are lightly toasted.
Stuffing and Baking the Artichokes:
- Stuff the artichokes: Spoon the stuffing generously into the center of each artichoke half.
- Add broth: Pour the vegetable broth into the bottom of a baking dish. Arrange the stuffed artichoke halves in the dish.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until the artichokes are tender. Remove the foil during the last 15 minutes of baking to allow the tops to brown slightly.
Tips for the Best Italian Stuffed Artichokes:
- Choose artichokes carefully: Select artichokes that feel firm and heavy for their size. Avoid those with bruised or damaged leaves.
- Don't overstuff: While you want to generously fill the artichokes, overstuffing can prevent them from cooking evenly.
- Adjust seasoning to taste: Feel free to adjust the amount of red pepper flakes, salt, and pepper to suit your preferences.
- Serve immediately: These stuffed artichokes are best enjoyed fresh from the oven.
Variations:
- Add different herbs: Experiment with other herbs like oregano, thyme, or rosemary.
- Use different cheeses: Try using a blend of cheeses like mozzarella and Asiago instead of just Parmesan.
- Add meat: For a heartier dish, add cooked sausage, ground beef, or pancetta to the stuffing.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 8-10g
- Carbohydrates: 20-25g
This recipe for Italian Stuffed Artichokes offers a delicious and healthy meal, perfect for a weeknight dinner or a special occasion. The combination of fresh herbs, flavorful stuffing, and tender artichoke hearts makes this dish a true culinary delight. Enjoy!