Serves 12
120 min
Feta-and-Dill-Stuffed Artichokes
Recipe GLPR7663ddbb1bd4c9
Tender, steamed artichokes filled with a seasoned breadcrumb and feta mixture, infused with fresh dill. This Mediterranean-inspired dish delivers a satisfying combination of crispy stuffing and tender artichoke leaves, perfect as a wholesome main course.
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Ingredients
12 ounces Rustic bread, cut into cubes
6 whole (8 ounces each) Artichokes, bottoms and leaf tips trimmed
2 tablespoons Extra-virgin olive oil
3 ounces Crumbled feta cheese
3 tablespoons Fresh dill leaves, chopped
1 cup Low-sodium chicken broth
Coarse salt
Freshly ground black pepper
Fresh dill sprigs for serving
Directions
Cut the rustic bread into small cubes and spread on a baking sheet. Toast in a 375°F oven for 8–10 minutes, stirring halfway through, until golden and crispy. Remove and let cool.
Rinse the trimmed artichokes thoroughly under cool water and pat dry with paper towels.
Lightly brush a 9×13-inch baking dish with olive oil and set aside.
In a medium bowl, combine the cooled bread cubes, crumbled feta cheese, chopped fresh dill, 2 tablespoons olive oil, a pinch of coarse salt, and freshly ground black pepper. Toss gently until well mixed.
Carefully spread open the leaves of each artichoke, starting from the outer layers. Spoon the breadcrumb-feta mixture between the leaves and into the center of each artichoke, distributing evenly.
Arrange the stuffed artichokes upright in the prepared baking dish. Drizzle with additional olive oil.
Pour the chicken broth into the bottom of the baking dish around the artichokes. Cover the dish tightly with foil.
Bake at 375°F for 55–65 minutes, until artichoke leaves pull away easily from the base and the hearts are tender when pierced with a knife.
Remove from the oven and carefully uncover. Garnish with fresh dill sprigs and serve warm.
