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Garlic Parmesan-stuffed Artichokes

by Alix Traeger

Ingredients

for 2 servings

Artichokes

  • 2 artichokes
  • 1 lemon, juiced
  • salt, to taste

Stuffing

  • ¼ cup (60 g) butter
  • 3 tablespoons garlic
  • 1 lemon, juiced
  • 2 cups (230 g) bread crumbs
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup (10 g) fresh parsley
  • grated parmesan cheese, for topping
  • mayonnaise, or butter, for dipping

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Trim the stem off the artichoke to create a base and also one inch (2 ½ cm) from the top.
  3. Remove the leaves from the center of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.
  4. Squeeze the juice of one small lemon on top.
  5. In a saucepan, boil two inches (5 cm) of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.
  6. In a separate pan, melt the butter and saute the garlic until fragrant, about 2 minutes.
  7. Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and parsley. Stir until combined.
  8. Place the artichokes on a pan and fill with bread crumb mixture and top with grated parmesan.
  9. Bake for 15-20 minutes or until golden brown.
  10. Serve with dipping sauce of choice.
  11. Enjoy!
 
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