Stuffed Artichokes with Bacon

Alexis Murphy


  • 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. 


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.


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


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:



  • Fat 109g 168%
  • Carbs 148g 49%
  • Saturated 46g 231%
  • Fiber 51g 204%
  • Trans 0g
  • Sugars 20g
  • Monounsaturated 41g
  • Polyunsaturated 14g
  • Protein 94g 189%
  • Cholesterol 230mg 77%
  • Sodium 3,589mg 150%
  • Calcium 1,562mg 156%
  • Magnesium 569mg 142%
  • Potassium 3,815mg 109%
  • Iron 16mg 90%
  • Zinc 11mg 72%
  • Phosphorus 1,704mg 243%
  • Vitamin A 381µg 42%
  • Vitamin C 233mg 388%
  • Thiamin (B1) 2mg 113%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 19mg 97%
  • Vitamin B6 2mg 87%
  • Folic Acid (B9) 637µg 159%
  • Vitamin B12 3µg 47%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 366µg 457%
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