Artichoke Parmesan

The best way to make an artichoke is with parmesan, garlic, and Italian herb breadcrumbs, to mimic a fried taste and create tender hearts.

Have you ever had a stuffed artichoke? This is my favorite way to make one! It is baked with a buttery, garlic, and parmesan sauce. Then, coated in breadcrumbs, to kind of mimic a fried taste. The artichoke is roasted in the oven and served with my garlic and herb cream sauce.

Plus, artichokes are absolutely beautiful and really look like a flower!

If you do not like artichoke, or haven't tried it yet, this is the recipe that you need!

What You Need For Artichoke Parmesan

The artichoke is first boiled on the stove, in a large pot. Then, transferred to the oven to finish baking and crisping up!

Here are the ingredients that you will need.

• An artichoke
• Olive oil
• Minced garlic
• Light margarine
• Parmesan
• Italian breadcrumbs
• Basil
• Garlic salt

Then, I serve the artichoke with a garlic and herb cream sauce. Here is what you will need for this.

• Plain, nonfat greek yogurt
• Minced garlic
• Italian seasonings

The artichoke, olive oil, minced garlic, and seasonings are pretty self explanatory. However, for the others, we can go over some suggestions and substitutions.

Light Margarine

You are more than welcome to use butter; however, I love ICBINB Light Margarine. Any butter or butter substitute will work here. If you are vegan, you can also go with a vegan substitute.

Parmesan

Artichoke Parmesan needs some parmesan! I typically use Kraft reduced fat parmesan cheese for the parmesan seasoning. Yes, the bottles stuff that is found in the pizza sauce aisle. Hey, I can't be perfect all the time and I do love this stuff. However, you can substitute any type of parmesan that you love.

Garlic

I mean come on, who doesn't love garlic!? Lately, I have been buying whole, peeled, garlic cloves and mincing them myself with a mini food processor. Typically, I do a whole bunch of them at one time. Then, I store them in a mason jar in the fridge. However, use a pre-minced garlic or an alternative. Spice World also makes a great pre-minced garlic.

Italian Breadcrumbs

I use Ian Italian Breadcrumbs for this recipe. However, you can substitute a different brand of Italian breadcrumbs. However, you can also use plain breadcrumbs and add some Italian seasonings.

Plain, Nonfat Greek Yogurt

The plain, nonfat Greek yogurt is for the garlic and herb cream sauce. You can easily substitute the Greek yogurt for sour cream or mayo; however, I like using yogurt as it is very light and has added protein.

This is truly the best recipe, look how tender the artichoke hearts can get! Plus, the Italian breadcrumbs and parmesan mimic a fried artichoke taste.

How to Make Artichoke Parmesan

Start by boiling 2 inches of water in a pot that has a lid. I used a 2.5-3 quart pot. Make sure to salt the water.

While the water is coming to a boil, trim the stem off the bottom of the artichoke, leaving about a half inch. Cut off the top half inch of the artichoke, exposing the heart. Then, using scissors, cut off the thorns of the exterior leaves and pick off the bottom layer or two of leaves.

When the water has begun boiling, place the artichoke in the pot. Cover and cook for about 20 minutes, until the artichoke is tender.

Meanwhile, preheat the oven to 350 degrees.

Heat the oil over medium heat in a small saucepan. Once heated, add the garlic and cook for about a minute or two, until fragrant. Add two tablespoons of margarine and let that melt, mixing to combine.

Pour in the parmesan, breadcrumbs, basil and garlic salt, mixing to combine everything. Let the mixture cook for about a minute.

Line a baking tray with aluminum foil, placing the boiled artichoke on top. Carefully pull apart the leaves, trying to exposure as much of the artichoke as possible.

Stuff the artichoke with the parmesan and breadcrumb mixture, getting into all of the leaves and down into the heart. With the last tablespoon of margarine, spread it all over the top of the artichoke.

Bake the artichoke for 15-18 minutes, until desired crispness is reached.

While the artichoke is baking, combine all the ingredients for the garlic cream sauce. Let that set in the fridge until the artichoke is ready. You can also substitute garlic powder for the minced garlic is eating garlic like that is not preferred.

Need More Artichoke?

Need more artichoke? Try my skinny spinach and artichoke dip or my spinach and artichoke stuffed peppers.

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Artichoke Parmesan

The best way to make an artichoke is with parmesan, garlic, and Italian herb breadcrumbs, to mimic a fried taste and create tender hearts.

On Weight Watchers and looking for a points value? Click this link and your points will automatically calculate for you. The artichoke serves two.