Parmesan Romano Stuffed Artichokes

  • Yield: 2 servings


2 trimmed and cooked artichokes, left whole
1/2cup unseasoned dried breadcrumbs
1/4cup grated Parmesan cheese
1tablespoon grated romano cheese
1teaspoon dried oregano
1 garlic clove, minced
1tablespoon melted butter
1tablespoon extra-virgin olive oil
5 fresh basil leaves, minced
Freshly ground black pepper, to taste


  1. Preheat oven to 350F.
  2. Place artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff. Combine remaining ingredients. With a spoon, place stuffing between layers of leaves. Use half the stuffing for each artichoke. Bake, uncovered, 20 minutes until golden brown and warm inside.  

Nutritional Info *per serving

  • Calories 323
  • Fat 16g
  • Cholesterol 21mg
  • Sodium 509mg
  • Carbohydrate 35g
  • Fiber 9g
  • Protein 12g