Slow-Cooker Stuffed Artichokes

Try this Slow-Cooker Stuffed Artichokes recipe for dinner
Staff Writer
Slow-Cooker Stuffed Artichoke

Guiding Stars

These artichokes are cleaned and trimmed, and then the artichokes are stuffed with a mixture of breadcrumbs and parmesan cheese. Finally, slowly cook the artichokes until tender and serve.

For more great recipes like this one, visit Guiding Stars.

6
Servings
156
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 artichokes, washed, tops sliced off and stemms trimmed
  • 1 Cup whole-grain bread crumbs
  • 1/2 Cup grated, reduced-fat parmesan cheese
  • 1 bunch flat leaf parsley, chopped
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon freshly ground pepper
  • 1 Tablespoon olive oil

Directions

Combine bread crumbs, cheese, parsley, salt and pepper. Spread artichoke leaves and fill pockets generously with mixture.

Place artichokes in the slow cooker and add about an inch of water to the bottom. Drizzle olive oil over the artichokes. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the leaves are tender.

Nutritional Facts

Total Fat
7g
10%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
15mg
5%
Carbohydrate, by difference
17g
13%
Protein
6g
13%
Vitamin A, RAE
27µg
4%
Calcium, Ca
233mg
23%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Fluoride, F
16µg
1%
Folate, total
39µg
10%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
155mg
22%
Selenium, Se
10µg
18%
Sodium, Na
419mg
28%
Water
21g
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.