Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Tomato and Cheese Stuffed Artichokes
Course
appetizer, main course, side dish, sides
Cuisine
Italian
Keyword
artichoke, stuffed artichoke
Prep Time
45
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Servings
4
artichokes
Calories
183
kcal
Author
Steph
Equipment
Dutch Oven
frying pan
Ingredients
4
artichokes
1
onion
1
pint
cherry tomatoes
2
cloves
garlic
1/2
tsp
kosher salt
fresh cracked pepper
1/2
cup
seasoned breadcrumbs
1/4
cup
Pecorino Romano cheese
1/4
cup
basil
fresh, chopped
1/4
cup
parsley
fresh, chopped
2
bouillon cubes
olive oil spray
Instructions
Prepping the Artichokes
Trim about 1" off the top of the artichokes to create a flat top, ideal for stuffing.
Cut the stem off the artichokes, leaving a small stem 1/4" tall so that the artichokes can sit up straight.
Snip the leaves of the artichokes so they are flat across, rather than pointed.
Soak the prepped artichokes in a large mixing bowl of water for a half hour before you plan on cooking them.
Making the Stuffing
In a small bowl, combine the breadcrumbs, cheese, and fresh herbs.
Chop the onion, half the tomatoes, and mince the garlic.
Add olive oil spray to a frying pan, and put it over medium heat.
Add the tomatoes, onion and the kosher salt, and cook for 10 minutes.
The tomatoes will break down and start to release their juices.
Add the garlic and cook for 1-2 minutes or until just fragrant.
Add the breadcrumb mixture to the frying pan and stir to combine. The mixture will have the texture of wet sand.
Stuffing and Cooking the Artichokes
Using your hands, spread the artichoke leaves as far apart as possible (starting from the center of the artichoke, making a crevice for stuffing).
Add the stuffing to each artichoke; each artichoke should get about 3/4 cup of stuffing.
Stand each stuffed artichoke upright in the Dutch oven.
Combine 5 cups of water with the 2 bouillon cubes.
Pour the water mixture into the Dutch oven (not on top of the artichokes). It should reach halfway up the artichokes.
Cover the Dutch oven and bring the water to a boil. Once boiling, reduce to medium low heat.
Simmer on medium low heat for 45 minutes to 1 hour (depending on the size of your artichokes).
You can check to see if the artichokes are cooked by pulling off a leaf easily.
Once the artichokes are cooked, remove the lid and spray the tops with olive oil spray.
Place the Dutch oven in a preheated 400F oven and cook for 15 minutes.
Garnish with more fresh herbs, if desired.
Notes
WW Points:
2 WW points for 1 artichoke
1 WW point for 1/2 artichoke
WW PersonalPoints™: Click here to track this recipe in the WW app.
Nutrition
Serving:
1
artichoke
|
Calories:
183
kcal
|
Carbohydrates:
32
g
|
Protein:
10
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
7
mg
|
Sodium:
1180
mg
|
Potassium:
849
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
1046
IU
|
Vitamin C:
50
mg
|
Calcium:
184
mg
|
Iron:
4
mg