Fresh Stuffed Artichokes
Fresh stuffed artichokes feature tender leaves filled with a savory mushroom and herb mixture, topped with Parmesan and paprika, perfect for elegant appetizers or family dinners.
Ingredients
- 4 large fresh whole artichokes ⓘ
- 1 cup fresh mushrooms, chopped ⓘ
- 1/4 cup shallots or white onions, chopped ⓘ
- 1 tablespoon chervil, chopped
- 1 tablespoon chives, chopped ⓘ
- 1 (10 1/2 oz.) can condensed cream of mushroom soup ⓘ
- 1 tablespoon liquid beet extract ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- paprika ⓘ
Instructions
- Trim the spiny points from the artichoke leaves using a pair of shears.
- Parboil the artichokes until partially cooked.
- Combine chopped mushrooms, chopped shallots or onions, chopped chervil, chopped chives, condensed cream of mushroom soup, and liquid beet extract to make the stuffing mixture.
- Stuff the mushroom mixture between the leaves and over the tops of the artichokes.
- Place the stuffed artichokes in a shallow baking pan.
- Sprinkle with grated Parmesan cheese and paprika.
- Bake in a preheated 350°F oven for 40 to 45 minutes, or until an artichoke is easily pierced through to the bottom.
Tips & Substitutions
For a more flavorful stuffing, consider adding herbs like parsley or thyme. If you don't have chervil, fresh parsley can be a good substitute. You can also use fresh spinach or kale in place of mushrooms for a different taste and texture. To save time, you can buy pre-trimmed artichokes or use canned artichokes, though fresh offers the best flavor.
Serving Suggestions
These stuffed artichokes make a delightful appetizer or side dish, especially when paired with a light salad or some roasted vegetables. They also go well with grilled meats, such as chicken or fish, creating a balanced meal. For a complete Mediterranean experience, serve alongside Baba Ghamouj (Eggplant Dip) and some warm pita bread.
Storage & Reheating
Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. For a quick option, you can microwave them, covered, for about 2-3 minutes, checking frequently.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Stuffed Artichokes contains roughly 303 calories, with 17g protein, 53g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (56% of the Daily Value), vitamin A (51% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 919mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffed artichokes ahead of time?
Yes, you can prepare the stuffed artichokes a few hours in advance. Simply follow the recipe up to the baking step, cover them with plastic wrap, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if they're coming straight from the fridge.
What can I use if I don't have liquid beet extract?
If you don't have liquid beet extract, you can use a bit of beet juice for color, or simply omit it. The purpose of the beet extract is primarily for color, so the dish will still be delicious without it. You can also add in a splash of lemon juice for brightness.
How do I know when the artichokes are done cooking?
The artichokes are done when the leaves can be easily pulled away and the flesh near the base is tender when pierced with a knife or fork. If you find the leaves are hard to pull off, give them a few more minutes in the oven. They should be cooked through but not mushy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).