Stuffed Artichokes

Tasty, tasty, tasty, tasty, tasty… oh, yeah, recipe… um…


  • Four artichokes (I had three and just worked with it)
  • 8 oz finely shredded cheddar cheese (I used a dairy-free cheese alternative for M’s, and sprinkled his with paprika so we’d know the difference)
  • 1/2 stalk minced green garlic (or two cloves minced garlic)
  • 2 tablespoons fresh minced chives
  • 1 tablespoon fresh oregano (1/2 tablespoon dried)
  • olive oil
  • juice of 1 lemon

What I did:

  • Cut all the awful spines off the artichoke with kitchen scissors.  I managed to NOT get stabbed this time, thankyouverymuch.  Eating thistles is dangerous business.
  • Steam the artichokes for about 35 minutes until tender.
  • Set them upside down on a plate to cool.
  • Mix up the cheese & herbs.
  • Gently open up the artichokes.  This was fun.  No, I don’t know why it was fun, but it was.  Scoop out the inner thistle-y stuff.
  • Smoosh the cheese mixture into the artichokes, then close them back up as best you can.  Rub the outer leaves with olive oil and squeeze lemon juice all over them.
  • Bake them in the oven at 375F for about 15 minutes, then take them out, cut them in half, and enjoy!

It’s a bit messy, and we ate ours with the aid of forks, but it was very worth it and I will definitely be making these again!


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