Baked stuffed Italian artichokes

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These are so easy, but still have that traditional Italian flavor!

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  • Difficult
  • 20 mins
  • 45 mins
  • 5 mins
  • Average budget

Ingredients

  • Cleaned artichokes
  • Garlic powder
  • Salt and pepper
  • Parmesan cheese grated and shredded
  • Olive oil
  • Tiny bit of vinegar
  • Water

Preparation

Step 1

Preheat oven to 375 . Wash artichokes under cold water. Cut steams off making sure to keep in mind the stability of the artichoke. With a melon Baller scoop out insides being very careful to scoop out all of the choke. With a pair of scissors cut leaves and the sharp spikes on the end. Trim off any dead or split leaves.

Step 2

I use a bag to mix breadcrumbs, garlic powder, salt pepper, and grated cheese. Once combined. Sprinkle the cavity of each artichoke as well as each leave. Lightly drizzle some vinegar on the top of each one and about a tablespoon of olive oil on each one. Cover with grated cheese.

Step 3

Put artichokes in a deep baking pan and cover. Add water, about a half an inch to bottom of pan. Cook covered for 30 minutes or till soft and tender. Can test this by poking it with a knife. If it goes and very easily it is cooked if not cook it for another 5 to 10 minutes covered.

Step 4

Once artichokes cooked all the way through uncover and keep in the oven for another 10 or 15 minutes until breadcrumbs are light golden brown.

Step 5

Take out of on the oven and let stand for 5 to 10 minutes.

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