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Sun-Dried Tomato & Feta Stuffed Artichokes

Source: © EatingWell Magazine
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Active Time:  1 Hour
Total Time:  2 Hours
  4 servings
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.
RECIPE INGREDIENTS
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 1/2-3 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.
Sun-Dried Tomato & Feta Stuffed Artichokes Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375 degrees F.


FOR THE STUFFING: Combine 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 garlic and cook, stirring often, until fragrant, about 30 seconds. Add 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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 412
Fat. Total: 18g
Protein: 16g
Carbohydrates, Total: 50g
Fat, Saturated: 6g
Fiber: 12g
Cholesterol: 28mg
Sodium: 709mg
% Cal. from Fat: 39%
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