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Baked Stuffed Artichokes with Garlicky Grains and Feta

Serves 4
Time 1 hr
Artichokes stuffed with a lemony whole grain mixture are a seasonal treat and a great appetizer for any gathering. Fork and knife are required, because the artichoke heart waiting for you at the end is too great a treat to miss.
Ingredients
  • 2 whole lemons, divided
  • 4 large artichokes, stems removed
  • 2 cups cooked whole grains, such as barley, quinoa or farro
  • 3 cloves garlic, finely chopped
  • 1/3 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese (or 3 tablespoons nutritional yeast)
  • 1 small shallot, finely chopped
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • 1 medium lemon, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 cups low-sodium vegetable broth
  • 2 bay leaves
  • 3 tablespoons chopped fresh dill, plus extra for garnish
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Method

Cut 1 whole 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.

In a large bowl, stir together whole grains, shallot, garlic, bread crumbs, feta (or nutritional yeast), parsley, dill, lemon zest and juice, salt and pepper.

Once artichokes are cleaned and prepped, cut out and remove the fuzzy choke to create a cavity to stuff with the grain mixture.

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 browned. Cut remaining lemon into 4 wedges and serve with artichokes, garnishing with reserved parsley and dill.

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.
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  • 2 whole lemons, divided
  • 4 large artichokes, stems removed
  • 2 cups cooked whole grains, such as barley, quinoa or farro
  • 3 cloves garlic, finely chopped
  • 1/3 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese (or 3 tablespoons nutritional yeast)
  • 1 small shallot, finely chopped
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • 1 medium lemon, zested and juiced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 cups low-sodium vegetable broth
  • 2 bay leaves
  • 3 tablespoons chopped fresh dill, plus extra for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.