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Italian Stuffed Artichokes

A stuffed artichoke.

The Benefits

Artichokes: This immature flower bud of a thistle plant may help improve digestion, lower blood sugar and improve the health of the liver.

Vitamin C & K - Fiber - Folate - Magnesium - Potassium

Anchovies: These small and salty forage fish are a good source of protein and may help improve heart and eye health, protect thyroid function and prevent cognitive decline.

Vitamin A & B3 - Calcium - Iron - Omega-3 Fatty Acids - Selenium

Lemon: This bright yellow citrus fruit may support heart health, weight control, and digestive health.

High in Vitamin C - Fiber - Citric Acid - Iron

Garlic: This delicious addition to any dish has antibiotic properties which may boost immunity, and prevent the onset of dementia.

Manganese - Vitamins B6 & C - Selenium

Olive Oil: This green oil is filled with healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.

Vitamins A, E, K - Iron - Calcium - Magnesium

The Recipe


3-4 medium artichokes

1 1/2 cups breadcrumbs

1/2 cup parmesan cheese

1/3 cup olive oil

3 tbsp Italian seasoning

1/4 cup parsley, finely chopped

4 cloves garlic, minced

3-5 anchovies, finely minced

1 lemon, zested and juiced

salt & pepper


1) Prepare the artichokes: Soak artichokes in a bowl of warm water for 10 minutes. Drain and squeeze out excess water. Remove any wonky leaves from around the base of the artichokes. Cut stems off, leaving no more than 1/2 an inch. With a serrated knife, cut no more than an inch off the tip of the artichokes(leaves portion). Using kitchen scissors, carefully trim the points off the remaining leaves. Use your hands to carefully spread and loosen the leaves. Place in a bowl of clean water with the juice of a lemon.

2) Make the stuffing: While the artichokes soak in the lemon water, create the stuffing. In a bowl, mix together breadcrumbs, parmesan cheese, olive oil, Italian seasoning, parsley, garlic, anchovies, lemon zest, salt and pepper. Don't be afraid to use your fingers to combine everything!

3) Stuff the artichokes: Remove the artichokes from the water and squeeze excess water out. Pat them dry with a paper towel. Reserve the lemon water for boiling. Again, gently fan out the leaves and begin to add the stuffing in between each leaf. This may take some time but it is well worth the hassle! The more stuffing the better.

4) It's time to cook them! In a large pot or skillet, place stuffed artichokes standing up(trimmed stem side down). Pour in enough reserved lemon water that it covers 2-3 inches of the bottom of the pot/skillet. Make sure none of the artichokes are leaning over for we do not want any water to get inside the artichoke. Bring to a boil and cook for 45 minutes to an hour.

5) Garnish and enjoy! Add some extra parmesan, olive oil or lemon juice to the tops of the artichokes and dig in.

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