Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Mushroom Stuffed Artichokes
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Mushroom Stuffed Artichokes

from Mushroom Stuffed Artichokes with Broccoli Ricotta Pasta, the Week of May 20, 2012.
View the previous recipe for this meal.

Big globe artichokes are perfect for packing with mushrooms, onions & almonds. Substitute breadcrumbs if you do not have almond flour. If you want this dairy-free, cut out the ricotta cheese and add a few more mushrooms.

Ingredients

  • 2 artichokes, large
  • 1 teaspoon olive oil
  • ½ onion, finely minced
  • 4 ounces mushroom, finely minced
  • ½ cup almond flour, or breadcrumbs
  • ¼ cup ricotta cheese
  • 1 egg, beaten
  • ½ teaspoon salt
  • teaspoon black pepper

Serving Size: 2 People



 

Preparation Instructions

Cut the tops of the artichokes, about 1-2 inches from the top. Trim the stem. With scissors cut any pointy tips. Place in a pot of water, bring up to a boil and simmer for about 15-20 minutes until the artichokes are almost tender and the leaves pull off with a gentle tug. Rinse with cold water and set aside to cool.

Meanwhile, heat the olive oil in a small skillet. Add the onions and saute until wilted. Toss in the minced mushrooms and saute until tender. Remove from the heat, stir in the almond flour, ricotta cheese, beaten egg, salt & pepper.

When the artichokes are cool enough to handle, carefully open the center to expose the furry choke. With a spoon scrape out all of the hairs. If you remove several leaves in the process, no worries, you mostly just want the heart clean.

Preheat the oven to 400. Stuff the mushroom filling into the center, it can overlap a bit. Bake for 15-20 minutes, until the filling appears cooked. Sprinkle on a bit of grated parmesan if desired and bake for another 5 minutes until the cheese is golden.

Serve immediately while still hot.