Italian Stuffed Artichokes

Name: Italian Stuffed Artichokes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 6 cups water; 1 lemon; 4 artichokes, whole; 1 clove garlic, minced; 1/2 cup fresh parsley, minced; 2 teaspoons fresh thyme, minced; 1/2 cup plain bread crumbs; 1/2 cup Parmigiano-Reggiano cheese, grated; Salt and pepper; 1/4 cup Simply 60™ Balsamic Vinaigrette

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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

SERVES

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Step 1:

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.

Step 2:

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.

Step 3:

To make the stuffing, mix garlic, parsley, thyme, bread crumbs, and cheese in a medium bowl. Season with salt and pepper, to taste.

Step 4:

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.

Step 5:

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.