Italian Baby Stuffed Artichokes

May 09, 2023May 9, 20230 11

Italian Baby Stuffed Artichokes - A Flavorful Italian Side Dish

by The Chefin Appetizer

Prep

45 min

Cook

1 hr 5 min

Ready In

1 hr 50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

220

Sugar

Fat

19g

Italian Baby Stuffed Artichokes are a classic Italian dish that, while simple, can elevate any meal. These artichokes are small, tender, and make for an excellent appetizer for any Italian dinner party. The crunchy breadcrumbs, mixed with the bold taste of garlic and pecorino romano cheese, make the dish a perfect flavor combination.

Instructions

1.	Preheat oven to 400°F.
2.	Cut about an inch off the top of each artichoke. Use scissors to trim the sharp tips of the remaining leaves.
3.	Spread the leaves of the artichoke apart and place them in a bowl of water with the lemon juice. Allow to soak for a few minutes.
4.	In a separate bowl, mix together the breadcrumbs, pecorino romano cheese, parmesan cheese, and minced garlic.
5.	Stuff about a tablespoon of the breadcrumb mixture into each artichoke.
6.	Place the stuffed artichokes in a baking dish. Drizzle with the olive oil.
7.	Cover the dish with foil and bake for approximately 50 minutes.
8.	Once the artichokes are tender, uncover and bake for an additional 10-15 minutes or until the breadcrumb stuffing is golden brown.

PROS

Italian Baby Stuffed Artichokes are delicious, healthy, and easy to make.

They are an excellent side dish that adds an Italian touch to your meal.

CONS

The process of cleaning and prepping the artichokes may be time-consuming.

Some people may find the taste of artichokes to be an acquired taste.

HEALTH & BENEFITS

Artichokes are known to be low in calories but high in fiber, vitamins, and antioxidants.
They are also believed to aid in digestion and liver health.
The use of olive oil makes this dish a source of healthy fats.

	9 baby artichokes
	1/2 cup lemon juice
	1 cup Italian seasoned breadcrumbs
	1/2 cup grated pecorino romano cheese
	1/2 cup grated parmesan cheese
	8 garlic cloves , minced
	1 cup olive oil , divided