Artichoke Stuffing Bake (Printable Version)
# What You'll Need:
01 -
4 big fresh artichokes
02 -
1 cup breadcrumbs (go with panko for extra crunch)
03 -
½ cup shredded Parmesan cheese
04 -
2 garlic cloves, finely chopped
05 -
2 tablespoons fresh lemon squeeze
06 -
2 tablespoons olive oil
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
Salt and pepper as needed
10 -
½ cup veggie broth or water
11 -
1 tablespoon chopped fresh parsley (if you want)
12 -
¼ cup pine nuts or crushed walnuts (if you want)
# Steps to Follow:
01 -
Grab a sharp knife and slice off the top third of each artichoke to see the tender leaves inside. Cut away the stems and pull off any tough outer leaves.
02 -
Dig out the fuzzy center part with a spoon until you can see the soft heart underneath.
03 -
Drop artichokes in a big pot with boiling salty water, put the lid on, and let them cook about 20-25 minutes until you can easily pull the leaves. Drain them and let them cool a bit.
04 -
Throw the breadcrumbs, Parmesan, garlic, oregano, thyme, salt, pepper, and nuts (if you're using them) in a bowl. Pour in lemon juice and olive oil, then stir until everything's damp and mixed up good.
05 -
Gently pull the leaves apart and push the filling mix between them with a spoon. Make sure you get filling into the middle and spread it evenly through all the leaves.
06 -
Get your oven warming up to 375°F (190°C).
07 -
Put your stuffed artichokes in a baking dish and pour the veggie broth or water around the bottom. This keeps them steamy and juicy while they cook.
08 -
Wrap the dish with foil and bake for 40 minutes. Then take off the foil and keep baking another 15-20 minutes until the artichokes turn golden and the filling gets crispy.
09 -
After baking, let them cool a little bit. Sprinkle fresh parsley on top for a nice green color and fresh taste.