Garlic Lemon Butter Stuffed Artichokes Recipe Will Blow Your Mind (High-Fiber, High-Protein) Mediterranean Diet Recipes High Fiber Recipes High Protein Recipes Vegetables Appetizers Vegetarian Cookbooks Grains

Stuffed artichokes are impressive, yet so easy to make. Here’s a recipe from my cookbook, The A-List: Chef Adrianne's Finest, Volume l, that’s perfect for enjoying with a nice bottle of wine, great conversation and is easily shareable. This stuffed artichoke recipe with farro is easy to make at home.

You only need nine ingredients for this high-protein and high-fiber-recipe. Here is your shopping list for this stuffed artichoke recipe: fresh artichokes (read about the health benefits of artichokes), butter, fresh garlic, white wine, lemons for juicing and serving, fresh parsley, fresh thyme and farro (check out the health benefits of farro).

Never cooked with farro? Well, you should! This nutritious ancient grain is popular in Mediterranean dishes and high in fiber, protein, vitamins and minerals. Farro has a nutty flavor and somewhat chewy texture. Delicious! Here are some farro recipes to try.

Serve these grain-stuffed artichokes as an appetizer or side dish with dinner.

Cuisine: American
Prep Time: 8 minutes
Cook Time: 37 minutes
Total Time: 45 minutes
Servings: 2

Ingredients

• 1 artichoke
• 1/4 cup butter, unsalted
• 1 tablespoon garlic, minced
• 1/4 cup white wine
• 1 tablespoon lemon
• 1 teaspoon parsley, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon thyme, pulled from stem
• 1 cup farro, cooked (steamed for 25 minutes)
• lemon, for finishing

Here's how to make it: 

1. Cut stem off the artichoke and trim off the top. Cut away first outside row of artichoke leaves. Place the artichoke in a steamer and cook for 25 minutes. Steam artichoke until knife pierces base easily. 
2. In a large pot, add butter and garlic. Cook for 3 to 4 minutes over medium-high heat. Add the artichoke, wine and lemon juice. Cook for another 3 minutes.
3. Add parsley, crushed red pepper and thyme. Cover with lid and cook for 5 more minutes. Season to taste with salt and pepper. Add cooked farro. 
4. To serve, remove the artichoke from pot and onto a plate. Spoon extra sauce all over the artichoke and in between the leaves. Make sure the farro is spread evenly throughout the artichoke. Sprinkle with lemon. Serve.

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