Ingredients
- Stuffing
- 3 cups fresh whole-wheat breadcrumbs (see Ingredient Note)
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts, toasted (see Tip)
- 2 cloves garlic, minced
- 4 anchovy fillets, rinsed and minced
- 1 teaspoon freshly grated lemon zest
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Artichokes
- 4 large artichokes (2 1/2-3 1/2 pounds total)
- 6 teaspoons extra-virgin olive oil, divided
- 3 cloves garlic, minced
- 2 cups reduced-sodium chicken broth
- 1 tablespoon lemon juice
Description
Caesar-Stuffed Artichokes - The Huffington Post
Kitchen Daily
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