Stuffed Artichokes with Lemon Herb Breadcrumbs

Stuffed Artichokes with Lemon Herb Breadcrumbs

1 large artichoke
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (240 ml) dry bread crumbs
1/4 cup (60 ml) finely grated Parmesan cheese
2 tablespoons (30 ml) chopped fresh parsley
2 tablespoons (30 ml) chopped fresh thyme

1. Preheat oven to 190 degrees C (375 degrees F).

2. Cut artichoke in half lengthwise. Using a spoon, remove the fuzzy center from each half, leaving a well in the center.

3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

4. In a medium bowl, mix together bread crumbs, Parmesan cheese, parsley, thyme, and a few tablespoons of the olive oil mixture.

5. Stuff each artichoke half with the bread crumb mixture.

6. Place artichokes on a baking sheet, and drizzle with the remaining olive oil mixture.

7. Bake for 25 minutes, or until the artichokes are tender and the bread crumbs are golden brown.

Potential changes & improvements

-If you want a more intense lemon flavor, you could add the zest of one lemon to the bread crumb mixture.
-For a bit of heat, you could add a pinch of cayenne pepper to the bread crumb mixture.
-If you’re not a fan of Parmesan cheese, you could use another type of cheese in its place.

What other food it works well with

-These stuffed artichokes would go well with a simple green salad and a glass of white wine.

Common Mistakes

-One common mistake people make when making this dish is not removing the fuzzy center from the artichokes. This center is inedible, so be sure to remove it before proceeding with the recipe.
-Another mistake people make is not mixing the bread crumbs with the olive oil mixture before stuffing the artichokes. This step is important because it helps the bread crumbs to adhere to the artichokes.

Nutritional Information

-One stuffed artichoke half contains approximately 200 calories.
-Stuffed artichokes are a good source of dietary fiber.


-This recipe contains wheat, milk, and eggs.

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