Stuffed Artichokes with Bacon

Stuffed Artichokes with Bacon
Staff Writer

Alexis Murphy

Artichokes are that one vegetable that everyone goes crazy over, because they look hard to make but they’re really not (shh). Want to make everyone go even crazier? Stuff the artichokes with cheese and sprinkle them with bacon. They’re like plump Christmas trees fresh after a first snow. 

Notes

Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe. 

Ingredients

  • medium artichokes
  • lemons
  • 1/2  Cup  grated Parmesan
  • 1/2  Cup  shredded Fontina cheese
  • 1/2  Cup  breadcrumbs
  • 1/4  Cup  chopped parsley
  • 1/4  Cup  white wine
  • slices bacon, cooked and crumbled

Directions

Bring a large pot of salted water to a boil. Trim the stem of each artichoke and take off ½ inch from the top of the artichoke. Using kitchen shears, trim away the sharp edges of any of the leaves on the artichokes.

Squeeze the lemons into the boiling water and add the lemon halves. Boil the artichokes until done, about 30-45 minutes. Drain the artichokes and let cool.

Preheat the oven to 400 degrees.

In a large bowl, mix together the Parmesan, fontina, breadcrumbs, parsley, and white wine. When the artichokes have cooled, use a small spoon to cut out the center choke (the fuzzy part) of each artichoke. Stuff the center of each artichoke with a little bit of the cheese and breadcrumb mixture. Lay the artichokes on a baking sheet and bake in the oven until the cheese has melted and the breadcrumbs are crisp. Remove from the oven and sprinkle each layer of stuffing with bacon.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
20mg
7%
Carbohydrate, by difference
6g
5%
Protein
5g
11%
Vitamin A, RAE
27µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
228mg
23%
Choline, total
4mg
1%
Fluoride, F
17µg
1%
Folate, total
3µg
1%
Magnesium, Mg
7mg
2%
Phosphorus, P
125mg
18%
Selenium, Se
3µg
5%
Sodium, Na
351mg
23%
Water
16g
1%
Zinc, Zn
1mg
13%

Artichoke Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Artichoke Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.