Stuffed Artichokes with Hollandaise Sauce

Southern.Crockpot's picture

Oct. 12, 2011


For stuffing
Mozarella cheese 1 Cup (16 tbs) , grated
Grated parmesan cheese 1 Cup (16 tbs)
Herbed bread crumbs 2 Cup (32 tbs)
Olive oil 1 Cup (16 tbs)
Lemon juice 2 Tablespoon
Anchovy fillets 6 , mashed into bits
Dried basil 1 Teaspoon
Garlic 1 Clove (5 gm) , chopped or squeezed
Rosemary 1 Teaspoon
Parsley 1 Tablespoon
Salt To Taste
Freshly ground black pepper To Taste
Lemon slices 6
Artichokes 6



1) Preheat the oven to 350°F.

2) In a bowl, mix together both the cheeses, crumbs, lemon juice, anchovy fillet, basil, cloves, herbs, seasoning to taste and 3/4 of olive oil.


3) Remove the leaves out gently, and stuff the cheese mixture into each leaf.

4) Sprinkle olive oil over the top of artichoke, and allow to run down the leaves.

5) Wrap the foil around ach artichoke to secure the leaves.

6) Arrange the lemon slice over each artichoke and place them upright on baking dish.


7) Put little water in the dish and cover with foil.

8) Bake in the oven for 30 minutes.

9) Remove the foil and bake for 5 minutes more.

10) Allow to cool and place in refrigerator until chill.


11) Serve with hollandaise with a wedge of lemon.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 591Calories from Fat 421

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 981 mg40.88%

Total Carbohydrates 27 g9%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet