Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.
Make Ahead Tip: Cover and refrigerate stuffing for up to 1 day. Prep and stuff artichokes up to 1 hour ahead.
- For the Stuffing:
- 2 1/4 cups coarse dry whole-wheat breadcrumbs (see Ingredient Note)
- 1 cup finely crumbled feta cheese
- 2/3 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
- 1/2 cup minced fresh basil
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- For the Artichokes :
- 4 large artichokes (2 1/2 to 3 1/2 pounds total)
- 6 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
- Ingredient Note: We like Ian’s brand labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.
Preheat the oven to 375 degrees F.
FOR THE STUFFING: Combine the breadcrumbs, feta, tomatoes, basil, garlic, salt, pepper and extra-virgin olive oil in a medium bowl.
FOR THE ARTICHOKES: Cut off the top 1 inch of leaves from an artichoke. Remove the outer layer of small, tough leaves from the stem end. Snip all remaining spiky tips from the outer leaves. Cut off the stem to make a flat bottom. (Discard the stem.) Starting at the outer layers and progressing inward, pull the leaves apart to loosen. Pull open the leaves at the center until you see the spiky, lighter leaves around the heart. Pull out those lighter leaves to expose the fuzzy choke. Scoop out the choke with a melon baller or grapefruit spoon and discard. Repeat this step with the remaining artichokes.
Spoon 1/2 cup stuffing into the center of an artichoke. Stuff an additional 1/2 cup stuffing between the outer leaves, toward the base, using a small spoon. Repeat with the remaining artichokes and stuffing. Divide any remaining stuffing among the artichokes.
Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Add the broth and lemon juice; bring to a simmer. Carefully stand the artichokes upright in the pan. Drizzle each artichoke with 1 teaspoon oil.
Cover, transfer the pot to the oven and bake until tender when pierced down through the center with a knife, about 50 minutes. Uncover and continue baking until the stuffing is slightly browned, about 10 minutes more. Remove from the braising liquid and serve. Use the braising liquid for dipping if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
412 calories; 18g total fat; 6g total saturated fat; 28mg cholesterol; 709mg sodium; 50g carbohydrates; 12g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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