EASY STUFFED ARTICHOKES

Easy Stuffed Artichokes image

Christmas Eve at our house isn't the same until I set out a platter of these succulent stuffed artichokes.

Provided by Taste of Home

Time 1h20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

4 medium artichokes
8 teaspoons lemon juice
1 medium lemon, sliced
4 whole peppercorns
1 bay leaf
1 teaspoon salt, divided
4 cups cubed Italian bread (1/2-inch cubes)
1/2 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons plus 4 teaspoons olive oil, divided
2 teaspoons grated lemon zest
2 garlic cloves, minced
1/4 teaspoon pepper

Steps:

Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice., Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard., Preheat oven to 350°. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon zest, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing. , Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.

Nutrition Facts : Calories 278 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 945mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 8g fiber), Protein 9g protein.