About our e-newsletters
- Free e-newsletters
- Mayo Clinic expertise
- We do not share your e-mail address
Housecall, our weekly general-interest e-newsletter, keeps you up to date on a wide variety of health topics with timely, reliable, practical information, recipes, blogs, questions and answers with Mayo Clinic experts and more. Our biweekly topic-specific e-newsletters also include blogs, questions and answers with Mayo Clinic experts, and other useful information that will help you manage your health.
Housecall Archives
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Stuffed artichokes make an appealing and substantial side dish. The simple but flavorful stuffing complements the artichokes' nuttiness without overpowering them.
Serves 8
Ingredients
2 cups fresh bread crumbs, preferably whole wheat (whole meal)
1 tablespoon olive oil
4 large artichokes
2 lemons, halved
1/3 cup grated Parmesan cheese
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
1 tablespoon grated lemon zest
1/4 teaspoon freshly ground black pepper
1 cup plus 2 to 4 tablespoons vegetable stock, chicken stock or broth
1 cup dry white wine
1 tablespoon minced shallot
1 teaspoon chopped fresh oregano
Directions
Preheat the oven to 400 F. In a bowl, combine the bread crumbs and olive oil. Toss to coat. Spread the crumbs in a shallow baking pan and bake, stirring once halfway through, until the crumbs are lightly golden, about 10 minutes. Set aside to cool.
Working with 1 artichoke at a time, snap off any tough outer leaves and trim the stem flush with the base. Cut off the top third of the leaves with a serrated knife, and trim off any remaining thorns with scissors. Rub the cut edges with a lemon half to prevent discoloration. Separate the inner leaves and pull out the small leaves from the center. Using a melon baller or spoon, scoop out the fuzzy choke, then squeeze some lemon juice into the cavity. Trim the remaining artichokes in the same manner.
In a large bowl, toss the bread crumbs with the Parmesan, garlic, parsley, lemon zest and pepper. Add the 2 to 4 tablespoons stock, 1 tablespoon at a time, using just enough for the stuffing to begin to stick together in small clumps.
Using 2/3 of the stuffing, mound it slightly in the center of the artichokes. Then, starting at the bottom, spread the leaves open and spoon a rounded teaspoon of stuffing near the base of each leaf. (The artichokes can be prepared to this point several hours ahead and kept refrigerated.)
In a Dutch oven with a tightfitting lid, combine the 1 cup stock, wine, shallot and oregano. Bring to a boil, then reduce the heat to low. Arrange the artichokes, stem end down, in the liquid in a single layer. Cover and simmer until the outer leaves are tender, about 45 minutes (add water if necessary). Transfer the artichokes to a rack and let cool slightly. Cut each artichoke into quarters and serve warm.
Nutritional Analysis
(per serving)| Calories | 117 | Monounsaturated fat | 2 g |
| Protein | 5 g | Cholesterol | 3 mg |
| Carbohydrate | 14 g | Sodium | 287 mg |
| Total fat | 3 g | Fiber | 4 g |
| Saturated fat | 1 g |
Find Mayo Clinic on