Stuffed Artichokes

Victoria Cherniag Ruiz
A delicious way to eat artichokes. These are stuffed with a mixture of cheeses, lemon, and breadcrumbs. Very good!
Reviewed by Editorial Team of Kiwilimón
4.25
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4 comentarios
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Ingredients
4
Servings
  • 2 lemons, limes
  • 4 artichoke, medium
  • 3 cups breadcrumbs
  • 1/3 cups Parmesan cheese, finely grated
  • 1/3 cups pecorino romano cheese, finely grated
  • 6 tablespoons olive oil
  • 3 tablespoons parsley
  • 2 tablespoons oregano, chopped
  • pepper
Preparation
1h 10 mins
0 mins
Low
  • Preheat the oven to 180C.
  • Put the zest of 1 yellow lemon in a small bowl. In another large bowl with water, add the juice of that lemon.
  • Cut the stems off the artichokes. Also, use scissors to trim the tops of the leaves so they look like the photo.
  • Gently open the leaves of the artichokes to create space for stuffing.
  • Carefully scoop out the center with a spoon (removing the spiny part). Allow them to soak in the lemon water mixture.
  • In a medium bowl, combine the breadcrumbs, cheeses, olive oil, parsley, oregano, and lemon zest. Season with salt and pepper.
  • Stuff the artichokes (now dry) with 1/4 of the breadcrumb mixture and fill between the leaves.
  • In a Pyrex dish, add 1/2 cup of water and place the artichokes on top.
  • Drizzle 2 tablespoons of oil on top.
  • Cover with aluminum foil and cook until the hearts are tender, about 30-40 minutes.
  • Remove the aluminum foil and cook again until the breadcrumbs are golden, about 10 additional minutes.
  • Slice the lemon and serve on the side.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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