Italian Stuffed Artichokes
Planning a dinner party? Try an Italian classic with this stuffed artichoke recipe, featuring a cheesy, breadcrumb filling and a drizzle of Simply 60™ Balsamic Vinaigrette.
Ready In: 55 Minutes
Prep Time: 20 Minutes Cook Time: 35 Minutes
Place water in a large bowl. Slice the lemon in half and squeeze all the juice into the bowl of water. Set aside. Remove the stem and any tough bottom leaves from each artichoke with a sharp knife. Next, slice off the very top of each artichoke.
To remove any sharp thorns, snip off the very top of each leaf with kitchen scissors. Lightly separate the leaves to make room for the stuffing. To prevent browning, immediately place the artichokes upside down in the lemon water until using.
To make the stuffing, mix garlic, parsley, thyme, bread crumbs, and cheese in a medium bowl. Season with salt and pepper, to taste.
Stuff about 1 teaspoon of the filling between each layer of leaves, working in a circle. Place the stuffed artichokes base side down in a large Dutch oven or soup pot. Pour 1 to 2 inches of water into the bottom of the pot.
Cover the pot and place on the stove top. Bring to a boil, then reduce heat to a simmer, and cook for 30 to 35 minutes until you can easily insert a knife into the base of the artichoke. Drizzle with balsamic vinaigrette and serve hot.
