Vegetable Stuffed Artichokes
Vegetable stuffed artichokes feature a flavorful mixture of zucchini, eggplant, crabmeat, and melted cheese, topped with bread crumbs and broiled to perfection—ideal for elegant or casual gatherings.
Ingredients
Instructions
- Heat oil in a large skillet; add chopped shallot, diced zucchini, and peeled, diced eggplant. Season well.
- Cover and cook for 10 to 12 minutes.
- Mix in drained crabmeat and season well.
- Continue cooking for 4 to 5 minutes.
- Stir in grated mozzarella cheese and cook for an additional 2 minutes.
- Stuff the artichoke bottoms with the vegetable mixture and top each with bread crumbs.
- Broil in the oven for 2 minutes until browned.
Tips & Substitutions
For added flavor, consider incorporating herbs like parsley or basil into the vegetable mixture. If you're looking for a vegetarian option, you can substitute the crabmeat with cooked lentils or chickpeas. To save time, use pre-cut vegetables or frozen artichoke bottoms. Adjust the seasoning to your taste, and feel free to add other vegetables like bell peppers or spinach to the stuffing.
Serving Suggestions
These vegetable stuffed artichokes make a delightful appetizer or side dish. Pair them with a light salad, such as a Capers-Spinach Salad, for a refreshing contrast. They also work well alongside grilled meats or seafood dishes like Baked Fish A La Mil. Serve with a drizzle of lemon juice for an extra zing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed artichokes in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave them, but be cautious not to overcook, as it may affect the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Stuffed Artichokes contains roughly 1027 calories, with 3g protein, 11g carbohydrates, and 109g fat. Note that it is relatively high in sodium, at 725mg per serving (32% 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 make these artichokes ahead of time?
Yes, you can prepare the stuffed artichokes in advance. Assemble them and store them covered in the refrigerator until you're ready to bake. Just add a few extra minutes to the cooking time if baking from cold.
What can I substitute for mozzarella cheese?
If you want a different cheese flavor, consider using fontina or gouda as a substitute. For a dairy-free option, vegan cheese can also work well. Just ensure that whatever cheese you choose melts nicely.
How do I choose good artichoke bottoms?
Look for artichoke bottoms that are firm and free from dark spots or blemishes. Canned artichoke bottoms should be well-drained and not overly mushy. If using fresh artichokes, choose ones with tight leaves and vibrant color, and prepare them by removing the leaves and trimming the stem.
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).