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Photo of Garlicky stuffed artichokes by WW

Garlicky stuffed artichokes

4
Points® value
Total Time
1 hr 5 min
Prep
10 min
Cook
55 min
Serves
4
Difficulty
Easy
This dish is so gorgeous that it makes for one very impressive appetizer. You could also serve as a side dish with just about anything from pasta to steak. Because it’s stuffed with garlicky, cheesy breadcrumbs, there’s no need for a dipping sauce for the leaves as you pull them from the artichoke. Once all of the leaves have been nibbled on, simply scoop away the choke from the center of the heart and cut up the heart into bite-sized pieces. You could also enjoy a whole artichoke yourself as a main course if you’d like, just count it as two servings.

Ingredients

Uncooked artichoke

28 oz, 2 large

Lemon

1 wedge(s), halved

Italian bread

3 oz, or multigrain baguette

Olive oil

1 tbsp(s)

Shallots

¼ cup(s), finely chopped

Garlic

6 clove(s), large, minced

Fat free reduced sodium vegetable broth

¼ cup(s)

Fresh parsley

3 tbsp(s), chopped

Grated Parmesan cheese

3 tbsp(s)

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Instructions

  1. Using serrated knife, trim stem from each artichoke so it stands upright. Cut off top third of each artichoke. Using scissors, snip off sharp tips from leaves. Rub cut sides of artichokes with halved lemon to prevent browning.
  2. Arrange steamer basket inside large pot and fill pot with water to just below basket. Bring to boil. Add artichokes and steam until tender when heart is pierced with knife and inner leaf pulls out easily, 35 to 40 minutes.
  3. Meanwhile, preheat oven to 400°F. Tear bread into pieces and place in food processor. Pulse until medium crumbs form, about 10 times (to get 2 cups). Transfer breadcrumbs to medium bowl.
  4. In small skillet, heat oil over medium-low. Add shallots and garlic and cook, stirring occasionally, until tender, about 6 minutes. Scrape shallots and garlic into bowl with breadcrumbs. Add broth, parsley, cheese, salt, and black pepper and toss well to combine.
  5. Place artichokes on small baking sheet. Spoon stuffing between large leaves and mound remaining on top. Bake at 400°F until breadcrumbs are lightly browned, about 15 minutes.
  6. Serving size: 1⁄2 stuffed artichoke

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