Artichokes Parmesan

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Artichokes Parmesan

Artichokes Parmesan
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: Dairy Council of California
Food Groups: Dairy, Vegetables
Main Ingredient: Vegetables
Meal Type: Appetizers
Nutrition Content: Good Source of Fiber
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes), Make Ahead , Vegetarian


3 medium Artichokes
Lemon juice
2 cups soft Bread crumbs
1 1/2 cups peeled, seeded, and chopped Tomato
1/4 cup grated Parmesan or Romano Cheese
1 tablespoon snipped Parsley
1 tablespoon snipped fresh Mint or Basil
1 clove Garlic, minced


Wash artichokes. Remove stems and loose outer leaves from choke. Cut off 1 inch from top of each; Snip off the sharp leaf tips. Cut in half lengthwise. Brush the cut edges with the lemon juice.

In large covered kettle, cook artichokes in boiling salted water for 20-30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy choke. Sprinkle insides lightly with salt.

Combine bread crumbs, tomato, cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a baking pan. Cover and bake in a 375 degree F oven for 15 minutes. Uncover; bake about 10-15 minutes more until tops brown.

Nutrient Information
Calories: 196
Total Fat: 3 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0.9 g
Monounsaturated Fat:
Sodium: 377 mg
Carbohydrates: 35 g
Protein: 9 g
Fiber: 6 g
Vitamin A: 580 IU
Vitamin C: 15 mg
Calcium: 138 mg
Iron: 2.8 mg

Cook's Notes:

I drizzle with butter before serving.