Skinny Stuffed Artichokes
Skinny Stuffed Artichokes

This Recipe

  • Skill Level: Intermediate
  • Serves: 4
  • Start to Finish: under 2 hours
  • Prep: 20 minutes
  • Cook: 1 hour

Nutrition Facts

Amount per serving:
Total Calories: 365kcal (18%)
  • 427mg (18%) Sodium
  • 47g Carbs
  • 17g Fiber
  • 18g (28%) Fat
  • 4g (22%) Saturated Fat
  • 4g Sugars
  • 15g Protein
  • 240mg (24%) Calcium
  • 4mg (25%) Iron
365kcal (18%)427mg (18%)47g17g18g (28%)4g15g4g (22%)


  • 4 large globe artichokes
  • 2 lemons, 1 cut in half, 1 juiced
  • 2/3 cup bulgur
  • 1 clove garlic, minced
  • 1 1/2 cup low-sodium vegetable broth, divided
  • 2 medium carrots, finely grated
  • 2 cups spinach, coarsely chopped
  • 1/2 cup crumbled feta
  • 1/4 cup pine nuts, toasted
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil



1. Bring a large pot of water to a boil. Remove artichoke stems and discard. Slice off top inch of 1 artichoke. Using kitchen shears, cut off sharp tip of each leaf. Separate leaves and pull out enough from the center to reveal fuzzy choke. Scoop out choke with a teaspoon and squeeze juice from 1 lemon half into cavity, then use other lemon half to rub all over artichoke to prevent discoloration. Repeat with remaining artichokes. 2. Pour lemon juice into boiling water; add artichokes. Cook for 25 minutes or until tender. Meanwhile, place bulgur and garlic in a heatproof bowl. Bring 1 cup broth to a boil; pour over bulgur. Cover and let sit for about 30 minutes or until liquid is absorbed. Mix in next 6 ingredients. Preheat oven to 350°F. 3. Drain cooked artichokes on paper towels for about 5 minutes, then transfer to a baking dish. Spoon bulgur stuffing into each artichoke cavity, then pull leaves apart and fill spaces between them. Pour remaining 1/2 cup broth into bottom of dish. Drizzle olive oil over artichokes. Bake for about 20 minutes or until heated through.
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