Yield: 2 servings
5 from 1 vote

Italian Stuffed Artichokes

Course: Appetizer, Side Dish
Cuisine: Italian


  • 2 medium artichokes
  • 4 cups water
  • 1/2 lemon
  • 2 tsp olive oil
  • 2 cloves garlic (crushed)
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup grated pecorino romano or a good parmesan cheese
  • 1 egg white (whisked)
  • 1 cup fat free chicken broth (vegetable broth can be used instead)
  • 2 oz white wine
  • olive oil spray


  • Cut the stems and the tops off the artichokes.
  • Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
  • In a large pot, fill with 4 cups water and place artichokes upside down in pot.
  • Boil 12-14 minutes.
  • Remove from water and set aside to cool.
  • When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
  • In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes).
  • Remove from heat.
  • Add breadcrumbs, grated cheese, and egg white and mix well.
  • Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
  • Spray lightly with olive oil.
  • Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
  • Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.


Serving: 1artichoke, Calories: 357.9kcal, Carbohydrates: 46.2g, Protein: 17.6g, Fat: 10.7g, Fiber: 8.5g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Points +: 9