Parmesan Stuffed Roasted Artichokes


I love artichokes.  I usually get them in cans, so I considered it a challenge to learn how to prepare whole artichokes at home.  I recently spotted a 3-pack of artichokes at our local ALDI grocery store for just $1.59.  For me, it was the perfect opportunity to experiment!  I had previously tried to make roasted artichoke appetizer without much success.  My failing had to do with the fact that I didn’t cook the artichoke long enough.  I find it tastes the best when you boil it before you roast it… and quite a while.   If I were to do this again, I’d cut even more of the artichoke off the top.  The fleshy, tender heart is what tastes good.

Parmesan Stuffed Roasted Artichokes

An easy introduction to roasting artichokes
  • 3 artichokes
  • ½ C. breadcrumbs (I used Panko crumbs)
  • ⅓ C. Parmesan cheese
  • 2-3 garlic cloves, minced
  • ½ tsp. salt
  • Olive oil
  1. Cut off the stems, bottoms, and top ⅓ of the leaves of the artichokes. Tear off the hard outer leaves.
  2. Boil for about 30 minutes until tender. Meanwhile, preheat oven to 400 degrees.
  3. Pry the leaves apart in order to stuff with filling. Sprinkle bread crumb/parmesan mixture over the top and press into leaves. Bake for 25 minutes at 400.
  4. To eat them, pick off a leaf and eat the soft inner portion. The harder outer edges of the leaves serve as a “handle” for them, for lack of a better way to put it.

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