Stuffed Artichokes with Bacon

Staff Writer
Stuffed Artichokes with Bacon
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
302
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.

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.

Nutritional Facts

Total Fat
17g
26%
Sugar
3g
N/A
Saturated Fat
7g
36%
Cholesterol
35mg
12%
Protein
15g
30%
Carbs
25g
8%
Vitamin A
58µg
6%
Vitamin B12
0.4µg
7.3%
Vitamin B6
0.3mg
14.3%
Vitamin C
39mg
65%
Vitamin D
0.2µg
0.1%
Vitamin E
0.5mg
2.5%
Vitamin K
61µg
76%
Calcium
249mg
25%
Fiber
8g
34%
Folate (food)
99µg
N/A
Folate equivalent (total)
111µg
28%
Folic acid
7µg
N/A
Iron
3mg
15%
Magnesium
94mg
24%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
16%
Phosphorus
276mg
39%
Polyunsaturated
2g
N/A
Potassium
633mg
18%
Riboflavin (B2)
0.2mg
12%
Sodium
576mg
24%
Thiamin (B1)
0.3mg
18.7%
Zinc
2mg
11%

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