Low Sodium Stuffed Artichokes

Delight your taste buds with these flavorful Low Sodium Stuffed Artichokes, a healthier twist on the classic Mediterranean favorite. This recipe combines tender, steamed artichokes with a light and zesty filling made from unsalted whole wheat breadcrumbs, fresh parsley, garlic, and a hint of lemon for a burst of freshness. With optional Parmesan cheese and a drizzle of extra virgin olive oil, it achieves just the right balance of indulgence and heart-smart nutrition. Cooked gently in low-sodium vegetable broth, these artichokes are infused with a rich, savory flavor without the need for excessive salt. Perfect as an appetizer, side dish, or light vegetarian entrée, this easy-to-make dish is both wholesome and elegant, providing a guilt-free way to enjoy a Mediterranean-inspired treat.

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 large artichokes
• 1 cup whole wheat breadcrumbs (unsalted)
• 2 tablespoons Parmesan cheese (optional, grated)
• 0.25 cup fresh parsley (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 0.5 teaspoons black pepper (freshly ground)
• 4 cups vegetable broth (low sodium)

Directions

Step 1

Rinse the artichokes under cold water, then trim the stems so the artichokes can sit upright. Cut 1 inch off the top of each artichoke and use scissors to trim the sharp tips of the outer leaves. Gently open up the leaves slightly to make room for the stuffing.

Step 2

In a medium bowl, mix together the breadcrumbs, Parmesan cheese (if using), parsley, garlic, lemon juice, 2 tablespoons of olive oil, and black pepper until combined.

Step 3

Stuff a small amount of the breadcrumb mixture into the space between the leaves of each artichoke, packing it gently but not too tightly.

Step 4

In a large pot or deep skillet with a lid, bring the vegetable broth to a simmer. Add the stuffed artichokes, stem-side down, ensuring the broth comes about 1 inch up the sides of the artichokes.

Step 5

Drizzle the artichokes with the remaining 1 tablespoon of olive oil. Cover the pot with a lid and simmer over medium-low heat for 40–45 minutes, or until the artichoke leaves pull away easily and the stuffing is golden and cooked through.

Step 6

Using tongs, carefully remove the artichokes from the pot and transfer to serving plates. Drizzle with a bit of the cooking liquid for extra moisture and serve warm.

Nutrition Facts

Serving size	(1739.2g)

Amount per serving	% Daily Value*
Calories	1265.5

Total Fat 64.2g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 14.2mg	0%
Sodium 1684.9mg	0%
Total Carbohydrate 157.1g	0%
Dietary Fiber 38.8g	0%
Total Sugars 14.8g
Protein 36.9g	0%

Vitamin D 4IU	0%
Calcium 452.1mg	0%
Iron 10.8mg	0%
Potassium 2444.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 10.9%

Carbs: 46.4%