Tuscan Stuffed Artichokes

Servings: 4


  • 2 large artichokes
  • 3 tbsp. butter, divided
  • 1 cup thinly sliced and chopped fennel
  • 1/2 cup thinly sliced and chopped prosciutto
  • 3 cloves roasted garlic, minced
  • 1/4 cup dry breadcrumbs
  • 1/4 cup shredded Parmesan cheese


Preheat oven to 400°F. Cut the stems and pointed tops off the artichokes, then snip off the sharp leaf tips with kitchen scissors and discard. Cut in half and place cut side down in an 11-by-7-inch baking dish. Pour 1/4 cup water in the dish, cover with plastic wrap and microwave on HIGH for 8 to 10 minutes. Drain well; scoop out and discard fuzzy choke and set halves aside.

While artichokes are cooking, heat 2 tbsp. butter in a medium skillet. Add anise, prosciutto and garlic; sauté for 5 to 10 minutes or until anise is softened. Melt remaining butter in a small skillet. Add breadcrumbs and cook, stirring frequently, until golden brown. Spoon equal amounts of anise mixture into each artichoke half.

Top with cheese and buttered breadcrumbs. Bake for 10 minutes. Pull off leaves and scoop a small amount of filling onto each. Serve with additional melted butter, if desired.

Values per serving:
Calories: 220, Total Fat: 13 g
Fiber: 5 g