Shared by spineat
Nothing is more playful and healthier than mixing fresh veggie colors. In this recipe I wanted to make a happy and healthy meal, that is a perfect lunch or a dinner idea. Also I wanted to make it simple, by using basic salt and pepper flavor, that brings up a fresh taste of vegetables. Fully cooked chicken mixed with half cooked vegetables, keeps most of nutritional values in our plates.
Health Conscious
Preparation Time 30 minutes
Allergens Lactose
Cuisine Italian

Stuffed Artichokes

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  • 4 jumbo artichokes
  • 2 lemons, juiced
  • 1 lemon
  • 8 to 10 garlic cloves, diced
  • 1 cup grated Parmigiano or Romano cheese
  • Extra virgin olive oil
  • Salt and pepper


Fill a large pot 3/4 way full with water and lemon juice. Bring to a boil. Add the artichokes and blanch for 20 minutes until tender. Drain, cool, and set aside.

Remove the outer layer of leaves (1 to 2 rows). Cut the artichokes in half, remove choke, and trim and peel stem. Cut 1 lemon in half. Rub each half artichoke with halfed lemon.

Stuff each artichoke loosely with garlic, parsley, grated cheese, drizzle olive oil, salt and pepper to taste (ensure you get ingredients between leaves).

Put the artichokes in a baking dish, place in preheated 375 degree F oven and bake for 45 minutes uncovered.


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