Stuffed Artichokes

Stuffed Artichokes
Makes 5
Prep 25 m
Slow Cook 240 m
Slow Cook on HIGH



  1. 1 of 4 With a very sharp knife, cut top third off each artichoke. Trim stems to 1/4 to 1/2 inch. With scissors or kitchen shears, snip off pointed tips of remaining leaves. Gently pry open leaves of artichokes.
  2. 2 of 4 In a large bowl, combine bread crumbs, Parmesan, pine nuts, parsley, garlic, lemon zest and juice and butter. Stir until well combined.
  3. 3 of 4 Hold one of the artichokes over bowl with stuffing mixture. With a large spoon, press stuffing into center of artichoke and into spaces in between leaves, packing as tightly as possible. Repeat with all artichokes.
  4. 4 of 4 Combine wine with 1 cup water in a 5-quart slow cooker. Place artichokes in slow cooker and cook on HIGH for 4 hours. Use a large spoon to carefully remove artichokes to a platter. Garnish with additional Parmesan. To eat, pull a leaf from artichoke and scrape between teeth to remove stuffing and soft part of leaf at base.
Nutrition Information for Stuffed Artichokes
Servings Per Recipe: 5
Per Serving: 242 kcal cal., 4 g sat. fat, 30 g carb., 11 g Fat, total, 16 mg chol., 493 mg sodium, 10 g fiber, 10 g pro.