Grecian Stuffed Artichokes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 4.1 g
  • Cholesterol: 3.3 mg
  • Sodium: 765.8 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.3 g

View full nutritional breakdown of Grecian Stuffed Artichokes calories by ingredient
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Is a robust side dish. Instead of dipping in butter, I dip in marinara sauce to cut down on fat and calories. Is a robust side dish. Instead of dipping in butter, I dip in marinara sauce to cut down on fat and calories.
Number of Servings: 4


    4 small artichokes
    4 lemon wedges
    Vegeatable cooking spray
    1/2 cup of soft breadcrumbs
    1 (2 oz.) jar diced pimiento, drained
    3 Tbs. crumbled feta cheese
    2 Tbs. sliced ripe olives
    1 tsp. dried whole basil
    1/2 tsp. dried whole thyme
    14 tsp. cracked black pepper


Wash artichokes by plunging up amd down in cold water. Cut off stem ends; trim 1/2 inch from top of each artichoke. Remove any loose bottom leaves from artichokes. With a sissors, trim away about 1/4th of each outer leaf. Rub tops and edges of each artichoke with a little lemon juice to prevent discoloration.

Place artichokes in a pan; add water to a depth of one inch. Bring to a boil; cover, reduce heat, and simmer 22 to 25 minutes or until almost tender. Drain; let cool. Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon, and discard. Set artichokes aside.

Coat a large nonstick skillet with cooking spray. Place over medium high heat until hot. Add shallots; saute until tender. Remove from heat. Add breadcrumbs and remaining ingredients; toss gently . Spoon breadcrumb mixture into artichoke cavities, Place artichokes in a shallow baking dish. You can top with a Tbs. of marinara if desired. Bake at 350 for 20 to 25 minutes. Serve immediately with lemon wedges. Yield 4 servings, one artichoke per person.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEFSOPHIE.

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