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. 

6
Servings
111
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

  • 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

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
8g
11%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
34mg
11%
Carbohydrate, by difference
1g
1%
Protein
6g
13%
Vitamin A, RAE
77µg
11%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
198mg
20%
Choline, total
8mg
2%
Fluoride, F
17µg
1%
Folate, total
4µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
153mg
22%
Selenium, Se
5µg
9%
Sodium, Na
433mg
29%
Water
31g
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.