The stuffed bowls with baked artichokes are a very tasty side dish that can accompany both meat dishes and roasted or boiled fish dishes.
The artichokes after quickly blanching them in lightly salted water, I filled them with a mixture made with feta the quintessential Greek cheese, breadcrumbs and a few other seasonings and then baked for the last minutes of cooking.
I confess that I am not particularly fond of artichokes especially because I would like them already cleaned and instead….
Before starting to clean the artichokes prepare a bowl of acidulated water with lemon slices which is a simple but effective practice to prevent the artichokes from turning brown!
READY? First, you need to remove the stem leaving a couple of inches and remove the outer and tough leaves.
I also cut the tip of the artichoke about 1 inch, thus removing the thorns if the variety we bought has them 😉. For this stuffed bowls recipe with feta and breadcrumbs I cut in half each artichoke, removed the central and inner fuzz, and then placed everything in the bowl with acidulated water. Easy, right?
RECIPES WITH WINTER VEGETABLES
OTHER ARTICHOKE RECIPES CAN BE FOUND ↓
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients RECIPE STUFFED BOWLS WITH BAKED ARTICHOKES
- 5 artichokes
- 3 tablespoons breadcrumbs
- 1 egg
- 75 g feta
- to taste chopped parsley
- to taste extra virgin olive oil
- 1 pinch pepper
- 1 pinch salt
Tools RECIPE STUFFED BOWLS WITH BAKED ARTICHOKES
#ADV
- Bowls
- High-sided casseroles
- Spoons
- Gloves
Steps
1) As mentioned above, the first step of this recipe is cleaning the artichokes, which I then put in water with added lemon juice or slices.
2) I cut them in half and blanch them in salted boiling water for 5 minutes.
3) In the meantime, I prepare the filling for the artichoke bowls by putting breadcrumbs, a good chop of parsley, the amount of Greek feta roughly crumbled with fingers, and the egg. Salt is optional for me because feta is quite salty and we can add it later if needed!
4) I drain the artichoke halves on absorbent paper and let them cool.
5) Then I proceed to fill each central part of the artichoke halves, placing them in the baking dish as I stuff them.
6) I drizzle a little extra virgin olive oil over each stuffed artichoke bowl and bake at 375°F, finishing cooking and gratinating the stuffed artichoke side dish for about 20 minutes, maybe leaving the last minute under the oven grill, for a crunchier texture!
7) I really enjoyed these artichokes cooked this way!
Bon Appétit!
Annalisa
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Annalisa says…
I think feta is the right cheese to accompany the artichokes prepared and baked this way… honestly, I wouldn’t add anything else, maybe but just MAYBE some shaved parmesan!
As always, this recipe for stuffed artichoke bowls is an idea you can vary according to your personal taste!
