Imagine diving into a tender, flavor-packed artichoke that's been slowly cooked to perfection, with a crispy, herb-infused stuffing that melts in your mouth. These Slow Cooker Stuffed Artichokes are about to transform your kitchen into a gourmet Italian restaurant, with minimal effort and maximum deliciousness. Whether you're looking to impress dinner guests or treat yourself to a luxurious side dish, this recipe is your ticket to culinary magic that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
- 1 cup vegetable broth
Instructions
- Prepare the artichokes by trimming the stem, cutting off about 1 inch from the top, and removing any tough outer leaves. Gently spread the leaves apart to create space for stuffing.
- In a medium mixing bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, lemon juice, salt, and pepper. Mix thoroughly to create a uniform stuffing mixture.
- Carefully stuff the breadcrumb mixture between the artichoke leaves, ensuring each leaf gets some of the filling. Press the stuffing gently but firmly into the artichoke.
- Grease the inside of the slow cooker with olive oil or cooking spray to prevent sticking.
- Place the stuffed artichokes upright in the slow cooker, ensuring they are standing close together but not overcrowded.
- Pour the vegetable broth into the bottom of the slow cooker, being careful not to wash away the stuffing.
- Cover and cook on low heat for 4 hours, or until the artichoke leaves are tender and can be easily pulled away.
- Carefully remove the artichokes from the slow cooker using tongs, and transfer to a serving platter.
- Optional: Drizzle with additional olive oil or melted butter before serving. Serve hot as a side dish or appetizer.
Tips
- Choose Fresh Artichokes: Select artichokes that are deep green, heavy for their size, and have tight, compact leaves - these are signs of freshness.
- Prep Like a Pro: When trimming artichokes, use kitchen scissors to snip off sharp leaf tips for easier handling and a more elegant presentation.
- Don't Skimp on Seasoning: The key to a phenomenal stuffed artichoke is generously seasoning your breadcrumb mixture. Taste and adjust before stuffing.
- Prevent Browning: Rub cut artichoke surfaces with lemon juice to prevent oxidation and maintain a beautiful green color.
- Check for Doneness: Artichokes are ready when leaves pull away easily and the base feels tender when pierced with a fork.
- Serving Suggestions: Serve with an extra drizzle of good quality olive oil or a side of aioli for dipping to elevate the dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 8g
Fat: 7g
Saturated Fat: 3g
Cholesterol: 10mg
