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Feta-and-Dill-Stuffed Artichokes
Credit:
Christopher Testani
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 12 halves
Ingredients
Ingredient Checklist
12 ounces rustic bread (3/4 loaf)
6 artichokes (8 ounces each), bottoms and leaf tips trimmed
2 tablespoons extra-virgin olive oil, plus more for drizzling and baking dish
3 ounces feta cheese, crumbled
3 tablespoons chopped fresh dill leaves, plus sprigs for serving
1 cup low-sodium chicken broth
Coarse salt and freshly ground pepper
Gallery
Feta-and-Dill-Stuffed Artichokes
Credit:
Christopher Testani
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 12 halves
Gallery
Feta-and-Dill-Stuffed Artichokes
Credit:
Christopher Testani
Feta-and-Dill-Stuffed Artichokes
Credit:
Christopher Testani
Feta-and-Dill-Stuffed Artichokes
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 12 halves
Recipe Summary
prep: 25 mins
total: 2 hrs
Yield: Makes 12 halves
prep: 25 mins
total: 2 hrs
prep:
25 mins
total:
2 hrs
Yield: Makes 12 halves
Makes 12 halves
Ingredients
Ingredients
- 12 ounces rustic bread (3/4 loaf)
- 6 artichokes (8 ounces each), bottoms and leaf tips trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and baking dish
- 3 ounces feta cheese, crumbled
- 3 tablespoons chopped fresh dill leaves, plus sprigs for serving
- 1 cup low-sodium chicken broth
- Coarse salt and freshly ground pepper
Directions
Preheat oven to 350 degrees. Remove crust from bread and tear into 1/2-inch pieces (you should have 4 cups). Spread in a single layer on a rimmed baking sheet; dry in oven, 10 to 15 minutes. Let cool.
Stand artichokes in a saucepan just large enough to hold them. Add water until 3/4 inch up sides of pan; bring to a boil. Reduce to a simmer, cover, and steam until artichokes are tender, 30 to 35 minutes. (Add more water as needed.) Transfer to a plate; let cool, then slice in half lengthwise. Scoop out fuzzy chokes with a spoon; discard.
Preheat oven to 375 degrees. In a bowl, combine bread, oil, cheese, dill, and broth. Season mixture and insides of artichokes with salt and pepper. Divide stuffing among artichokes, mounding tops; drizzle with oil. Place in an oiled baking dish; bake until heated through and tops are golden brown, about 25 minutes. Drizzle with more oil, top with dill sprigs, and serve.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Feta-and-Dill-Stuffed Artichokes
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Reviews:
Most Helpful
Most Helpful
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All Reviews for Feta-and-Dill-Stuffed Artichokes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
