This recipe was sponsored by Udi’s.
Celebrating my California roots with Garlicky Whole Grain Stuffed ARTICHOKES!
I am always surprised by how many people have NOT tried artichokes as they are one of my favorite California-grown vegetables.
They can be intimidating to both cook and eat. While I prefer steaming or baking mine, grilling is another popular option in the summer months. The edible portions of the artichoke are the end of the leaves and the heart. Because they are mild in taste, it’s all about how you enjoy them. While many opt to enjoy them by dipping the leaves in butter or mayo, stuffing them is my preparation of choice.
As a dietitian, I love that artichokes are considered one of the top antioxidant-containing foods.
Antioxidants combat free radical damage to cells thus may prevent or delay the onset of certain diseases.
These are made with homemade whole grain bread crumbs made with Udi’s Gluten Free Whole Grain Bread. When a recipe calls for breadcrumbs, I always opt to make my own. In this case, the breadcrumbs retain the same nutrition as the bread namely fiber and B vitamins which support digestion and metabolism.
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- 6 artichokes
- 1 cup parmesan cheese
- 4 slices Udi's Gluten Free Whole Grain Bread
- 3 garlic cloves, minced
- 1/4 cup parsley, chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1/4 cup lemon juice
- Turn oven to broil.
- Bake Udi's Gluten Free Whole Grain Bread slices for 5-7 minutes.
- Add toasted Udi's Gluten Free Whole Grain Bread slices to a food processor and pulse until you achieve a crumb mixture.
- Add bread crumbs to a large bowl with parmesan cheese, garlic, parsley, salt, pepper, olive oil and lemon juice. Stir to combine.
- Preheat oven to 350 F.
- Using a knife, slice off the stems of the artichoke and 1-inch off the top of the artichokes.
- Using kitchen scissors, cut off 1/2-inch of the tips of all artichoke leaves.
- Place artichokes facing up in a baking dish.
- Use your fingers to pull open the center leaves of the artichokes and place stuffing mix in the middle and between each leaf.
- Bake for 50-60 minutes.
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