Healthy Southern Stuffed Artichokes with Turkey and Basil

Hearty Stuffed Artichokes: A Journey Through Southern Culinary Tradition with a Healthy Twist

Stuffed artichokes hold a special place in the pantheon of vegetable dishes, particularly in regions where traditional Southern cuisine reigns supreme. This particular recipe for Hearty Stuffed Artichokes comes courtesy of Holly Berkowitz Clegg’s A Trim & Terrific Louisiana Kitchen. This cookbook champions the notion that you don’t have to forgo your favorite Southern dishes to maintain a healthy diet. From etouffee to gumbo, Holly’s recipes offer innovative ways to enjoy classic flavors with a lighter touch.

Recipe Overview

• Name: Hearty Stuffed Artichokes
• Cook Time: 1 hour
• Prep Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Description: A wholesome stuffed artichoke dish that combines the savory essence of turkey, beef, and Romano cheese with the refreshing zest of lemon and basil, all nestled within the leaves of tender artichokes. Perfect for weeknight dinners or when you’re craving a hearty vegetable dish.
• Category: Vegetable
• Keywords: Weeknight, < 4 Hours
• Servings: 3
• Rating: 4/5 (1 review)
• Calories: 924.2 per serving

Nutritional Information (Per Serving)

• Fat: 56.9g
• Saturated Fat: 12.3g
• Cholesterol: 111.8mg
• Sodium: 1386.1mg
• Carbohydrates: 59.9g
• Fiber: 10.7g
• Sugar: 6.5g
• Protein: 46.4g

Ingredients

• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 lb ground turkey
• 1/2 lb lean ground beef
• 1 1/2 cups Romano cheese, grated
• 1/3 cup dried basil
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for sautéing)
• 1/3 cup olive oil (for drizzling)
• 3 large artichokes

Instructions

1. Prepare the Stuffing:

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   • In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is tender and translucent.
   • Add the ground turkey and lean ground beef. Continue to cook until the meat is browned and fully cooked through.
   • Remove from heat and drain any excess fat.
   • Add the grated Romano cheese, dried basil, and lemon juice to the meat mixture. Stir well to combine and set aside.

2. Prepare the Artichokes:

   • Begin by trimming the stems off the artichokes with a sharp knife.
   • Use kitchen scissors to snip off the pointed tops of the leaves.
   • Holding each artichoke firmly in one hand, turn it leaves down and pound gently on a flat surface to help open up the leaves.
   • Turn the artichokes leaves up again and rinse quickly under cold running water. Shake to remove any excess moisture.
   • With your fingers, gently open the leaves further to create more space for the stuffing. Remove the small center leaves and the hairy choke (the inedible part in the center).

3. Stuff the Artichokes:

   • Take the reserved meat mixture and stuff it into the spaces between the opened leaves of each artichoke.
   • Be generous but careful not to overfill, as this could prevent the artichokes from cooking evenly.
   • Sprinkle each stuffed artichoke with 1 tablespoon of olive oil.

4. Cook the Artichokes:

   • Place the stuffed artichokes in a large pot with about 1 inch of lightly salted water at the bottom.
   • Bring the water to a boil, then lower the heat to a simmer. Cover the pot and let the artichokes cook for about 1 hour, or until the leaves pull off easily and are tender on the inside.
   • During cooking, ensure there’s always enough water in the pot. If needed, add more water to prevent burning and to maintain steam for proper cooking.

5. Serve:

   • Once the artichokes are tender, remove them from the pot. Serve hot, ensuring that each artichoke gets a portion of the flavorful stuffing.

Tips for Success

1. Artichoke Selection: Choose artichokes that are heavy for their size, with tightly packed leaves. Avoid those with brown spots or split leaves as these may indicate overripeness or decay.

2. Trimming the Artichokes: Snipping off the pointed leaf tips can help make the artichokes easier to handle and eat. A pair of kitchen shears is ideal for this task.

3. Removing the Choke: The fuzzy choke can be quite tough. A spoon or a melon baller can be effective tools for scooping it out.

4. Adjusting Seasoning: Feel free to adjust the amount of cheese, lemon juice, and basil in the stuffing to suit your taste preferences. Additional herbs like thyme or oregano can be used for a different flavor profile.

5. Cooking Time: Cooking time can vary depending on the size and freshness of the artichokes. Check for tenderness by pulling a leaf – it should come off with little resistance.

6. Serving Suggestion: These stuffed artichokes are quite filling and can be served as a main course or a hearty side. They pair well with a light salad or a side of roasted vegetables.

The Southern Twist

This recipe exemplifies the marriage of traditional Southern flavors with a health-conscious approach. The inclusion of ground turkey and lean ground beef offers a balanced protein profile, while the Romano cheese adds a sharp, salty kick without overwhelming the dish. The use of lemon juice not only brightens the flavors but also provides a hint of acidity that complements the richness of the stuffing.

Conclusion

The Hearty Stuffed Artichokes from Holly Berkowitz Clegg’s A Trim & Terrific Louisiana Kitchen stand as a testament to how innovative cooking techniques can transform classic Southern recipes into healthier yet equally satisfying dishes. With their blend of savory meat, cheese, and herbs, these artichokes promise a delightful and nutritious culinary experience, perfect for those who wish to enjoy Southern cuisine while staying mindful of their health.

Whether you’re a seasoned cook or just beginning your culinary journey, this recipe offers a straightforward yet flavorful way to enjoy stuffed artichokes. Embrace the process, savor each step, and most importantly, relish the delicious results that bring a taste of Southern comfort to your table. Enjoy!