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A look at a platter of stuffed artichokes shown served with lemon wedges.
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Italian Stuffed Artichokes

A healthy spin on the classic stuffed artichoke dish - this version uses a caramelized onion, garlic, and pecan stuffing!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Italian
Servings: 4 artichokes
Calories: 245kcal
Author: Michelle Miller

Equipment

Ingredients

  • 4 artichokes
  • 1 tablespoon olive oil
  • 1 yellow onion (small, or 1/2 a large onion), minced
  • 6 cloves garlic minced
  • 1/2 teaspoon sea salt
  • black pepper to taste
  • 1/2 cup pecans chopped
  • 1/2 cup parmesan cheese optional
  • 1/4 cup Italian parsley finely chopped
  • 1 lemon zest 1 tablespoon zest + lemon juice

Instructions

  • Prepare the artichokes by trimming the ends of each of the petals.
    Step 1 shows trimming the leaves, and step 2 shows cutting the top off the artichokes.
  • Cut about 1 inch off the top of each artichoke, so that it's easy to see the purple tipped petals inside.
  • Use a spoon to dig out the purple leaves and fuzzy choke in the center of each artichoke. Scrape the top of the heart to make sure all the fuzzy part is removed. Rub the cut top of the artichokes with lemon to prevent from browning while preparing the stuffing.
    Step 3 shows removing the purple leaves, and step 4 shows scraping out the fuzzy choke.
  • Preheat oven to 375º F.
  • In a skillet, add avocado oil, onions, and garlic. Sauté over medium heat for 5-7 minutes until softened. Season with salt and pepper.
    Step 1 shows to saute the onion and garlic, and step two shows mixing in the pecans, parmesan, and parsley.
  • Remove the vegetables from heat, and add pecans, parsley, parmesan cheese, and lemon zest. Stir in.
  • Take about 1/2 teaspoon of the stuffing and place between each of the petals of the artichokes. Add more stuffing to the center of each artichoke. Place the artichokes in a dutch oven with a lid.
    Step 3 shows adding the stuffing into the centers and in between the leaves of the artichokes. Step 4 shows how to bake artichokes.
  • Bake artichokes for 40-60 minutes, until petals easily pull away from the artichoke heart.

Video

Notes

Old Fashioned Italian Stuffed Artichokes: Use the same recipe, but use 1 cup breadcrumbs in place of the pecans. If you want to keep these gluten free, use 1 cup of gluten free breadcrumbs, or 1 cup of brown rice crackers blended into crumbs.
How to Buy Artichokes: Look for artichokes that feel heavy, with leaves that are still closed. If artichokes have petals that are separating or pulling from the vegetable, they are old and will be tough.
How to Eat Stuffed Artichokes: Pull the leaves from the heart, and use teeth to separate the soft part at the end. Discard the tough part of the leaves. Once all the outer leaves have been pulled away, the center is a large soft part called the heart. The heart and the stem are the best parts!

Nutrition

Calories: 245kcal | Carbohydrates: 20g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 615mg | Potassium: 617mg | Fiber: 9g | Sugar: 3g | Vitamin A: 439IU | Vitamin C: 25mg | Calcium: 235mg | Iron: 2mg