Ingredients
The following ingredients have 3 Servings
- 2 medium - large globe artichokes
- 2 - 3 tablespoons lemon juice
- water
- 1 cup diced tomatoes
- 2 cloves chopped garlic
- 1 cup panko bread crumbs
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped parsley
- 3 tablespoons non-pareil capers
- 2 tablespoons olive oil plus more for drizzling
Instruction
- Fill a large bowl with water and 2 - 3 tablespoons lemon juice. Set aside.
- Prep the artichokes by cutting off the top inch of the artichoke as well as the stem so the artichoke sits flat. Use kitchen shears to trim the pointed tops off the remaining artichoke leaves. Immediately dunk the artichokes in the lemon juice to help them from browning.
- Fill a large pot with 1 inch of water. Place artichokes in the pot. You want them to fit snuggly. Bring water to boil. Reduce heat to medium-low and cover. Cook artichokes for 45 minutes.
- While artichokes are cooking, combine tomatoes, garlic, bread crumbs, feta cheese, kalamata olives, parsley, capers and 2 tablespoons olive oil together in a bowl. Mix well.
- Preheat oven to 375 degrees.
- Remove artichokes from water. When they are cool enough to touch scoop out the inner leaves and fuzzy choke.
- Fill each artichoke center with 1/2 - 3/4 cup of the stuffing. Gently part other leaves and stuff with stuffing. Drizzle lightly with olive oil.
- Place stuffed artichokes in a baking dish. Bake in preheated oven for 15 - 20 minutes or until stuffing has browned. If you want even more of a golden filling turn the broiler on for 1 minute. Remove from oven. Serve immediately.
