Stuffed Artichokes with Bacon Recipe
Daily Value: 16%
Sugar-Conscious, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||81µg||20%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 6 medium artichokes
- 4 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
- 6 slices bacon, cooked and crumbled
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.
Recipe DetailsServings: 6
Notes and Substitutions:
Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.
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