Stuffed Artichokes with Bacon

Alexis Murphy

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

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. 

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.

Notes

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

Nutrition

Calories per serving:

313 calories

Dietary restrictions:

High Fiber Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

16%

Servings:

6
  • Fat 18g 28%
  • Carbs 25g 8%
  • Saturated 8g 38%
  • Fiber 8g 34%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 16g 31%
  • Cholesterol 38mg 13%
  • Sodium 598mg 25%
  • Calcium 260mg 26%
  • Magnesium 95mg 24%
  • Potassium 636mg 18%
  • Iron 3mg 15%
  • Zinc 2mg 12%
  • Phosphorus 284mg 41%
  • Vitamin A 64µg 7%
  • Vitamin C 39mg 65%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 106µg 27%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 61µg 76%
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