Note: I received a box of produce from Misfits Market in order to write this post. Opinions are mine alone.
I really like stuffed artichokes, but the idea of making them has always kind of intimidated me. I finally got up the courage to try them out when I received a box from Misfits Market with four lovely artichokes inside.
If you’ve never heard of Misfits Market, it was born from a mission to bring delicious, fresh, and affordable misfit produce to people everywhere and reduce food waste at a scale that creates positive and lasting impact.
Every box of Misfits produce benefits farmers, helps prevent food waste, and ultimately helps save the environment. Misfits is Philadelphia and New Jersey based but is rapidly expanding. The company rescues produce from regional farms and distributes it throughout the Northeast in three business days or less.
Misfits Market has two sizes of boxes: the Mischief and the Madness with a variety of fruits and veggies in each one. You can learn more about them here.
You’ll see more posts from me showing how I used my box, but let’s get back to the artichokes! My mother-in-law makes a batch of stuffed artichokes around Christmas and I am always amazed with the amount of work they can take! So this version for Baked Stuffed Artichokes is a bit of a cheat. Cutting them in half and baking them takes some of the “stuffing” work out, but not all of it.
Ingredients:
- 4 artichokes
- 3 lemons, juiced
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large shallot, minced
- 3 garlic cloves, minced
- 1/4 cup dry white wine
- 2 cups Italian breadcrumbs
- 1 tablespoon fresh parsley, chopped, plus more to taste
- salt and pepper, to taste