Baked Stuffed Artichokes with Garlicky Whole Grains

Serves 4

Artichokes stuffed with a lemony whole grain mixture are a seasonal treat.

Ingredients: 
  • 2 lemons, divided
  • 4 large artichokes, stems removed
  • 2 cups cooked whole grains
  • 5 cloves roasted garlic or 3 cloves raw garlic, minced
  • 1/3 cup whole wheat bread crumbs
  • 3 tablespoons nutritional yeast
  • 3 tablespoons minced white onion
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons lemon juice
  • 4 1/2 teaspoons onion granules
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3 cups low-sodium vegetable broth
  • 2 bay leaves
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Method: 

Cut 1 lemon in half. Squeeze juice of 1/2 lemon in a large bowl, then fill the bowl with water. Stir well. Carefully use a serrated knife to cut off the top third of each artichoke, then use scissors to clip off and discard sharp leaf points, placing each artichoke in the lemon water as you finish. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture. 
 
In a large bowl, stir together whole grains, garlic, bread crumbs, nutritional yeast, onion, parsley, lemon juice, onion granules, lemon zest, salt and pepper. Stuff each artichoke with the grain mixture, spooning into the center and between leaves. 
 
Thinly slice reserved 1/2 lemon and combine with broth and bay leaves in a wide ovenproof saucepot. Snugly arrange artichokes in the saucepot and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf can be easily removed from artichoke). 
 
Preheat the oven to 425°F.
 
Remove lid from the saucepot and transfer to the oven. Roast artichokes 10 to 12 minutes or until tops are lightly browned. Cut remaining lemon into 4 wedges and serve with artichokes.
 
Cut 1 lemon in half. Squeeze juice of 1/2 lemon in a large bowl, then fill the bowl with water. Stir well. Carefully use a serrated knife to cut off the top third of each artichoke, then use scissors to clip off and discard sharp leaf points, placing each artichoke in the lemon water as you finish. Once artichokes are cleaned and prepped, cut out and remove the inner leaves and fuzzy choke to create a cavity to stuff with the grain mixture. 

In a large bowl, stir together whole grains, garlic, bread crumbs, nutritional yeast, onion, parsley, lemon juice, onion granules, lemon zest, salt and pepper. Stuff each artichoke with the grain mixture, spooning into the center and between leaves. 

Thinly slice reserved 1/2 lemon and combine with broth and bay leaves in a wide ovenproof saucepot. Snugly arrange artichokes in the saucepot and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer about 30 minutes or until tender (when a leaf can be easily removed from artichoke). 

Meanwhile, preheat the oven to 425°F.

Transfer the saucepot to the oven. Roast artichokes, uncovered, 10 to 12 minutes or until tops are lightly browned. Cut remaining lemon into 4 wedges and serve with artichokes. 

Nutritional Info: 
Per Serving:Serving size: 1 stuffed artichoke, 240 calories (10 from fat), 1.5g total fat, 0g saturated fat, 0mg cholesterol, 280mg sodium, 49g carbohydrate (12g dietary fiber, 2g sugar), 11g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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