The best way to enjoy an artichoke! Onions, garlic, butter, and bread crumbs mixed with Parmesan make a delectable stuffing in this healthy, pretty side dish.
Prep Time 25 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4
Author Meme
Ingredients
4artichokes
1lemon you'll need the juice & the zest
¾teaspoonsaltdivided
4teaspoonbutter
1smallonionfinely diced {about 1 cup}
2clovesgarlicminced
⅔cupwhole grain bread crumbsfrom about 2 slices bread
¼teaspooncayenne pepper
⅓cupfreshly grated Parmesan cheese
Instructions
Cut the stems off of the artichokes. Cut the top of the artichoke off {about ⅓ way down the artichoke}. Snip off any remaining pointy ends of the leaves. Zest the lemon, and reserve for stuffing.
Fill a large pot with water and add artichokes. Squeeze half of the lemon {reserve at least 1 tablespoon of lemon juice for stuffing} over the artichokes and sprinkle with ½ teaspoon salt.
Bring water to a boil, and cook artichokes for 20 minutes.
Drain upside down on a plate or cooling rack for 15 minutes.
Preheat oven to 400°F.
Meanwhile, melt the butter over medium heat in a small skillet. Add onions, and saute for about 10 minutes. Stir in garlic and bread crumbs. Cook for 2 minutes, stirring often. Stir in 1 tablespoon lemon juice, ¼ teaspoon reserved lemon zest, cayenne pepper, and remaining ¼ teaspoon salt
Remove from heat and set aside to cool for a few minutes.
Once the artichokes have drained, put them on a baking sheet or baking dish. Push the leaves out a good bit to give you room to put the stuffing in.
Stir together bread crumb mixture and Parmesan cheese.
Take a small spoon and spoon a small amount into the leaves. It's best to pack it in there pretty well, so it'll stay on the leaves after they are cooked.
Repeat process with all the artichokes until the stuffing is gone.
Cover lightly with foil and bake in preheated for 15 minutes. Remove foil, and bake another 10 minutes. Enjoy!