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Stuffed Artichokes
with Maitake & Chanterelle Mushroom Salad
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 625 Cals/serving
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According to ancient mythology, the first artichoke was actually a beautiful woman who was turned into an artichoke after rejecting the Greek god, Zeus. In a way, the hard and thorny exterior of the vegetable mirrors its prickly creation. As cooking an artichoke requires special care and attention, we hope you’ll find this labor of love to be worth it once you get to the edible heart.
Get Cooking
fresh
ingredients
Title
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4 oz Mushrooms (Maitake And Chanterelle)
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2 cloves Garlic
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1 Bosc Pear
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1 large bunch Parsley
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1 Lemon
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1 Shallot
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½ head Frisée
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2 Tbsps Champagne Vinegar
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2 Artichokes
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½ cup Grated Parmesan Cheese
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1 cup Panko Breadcrumbs
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1 Farm Egg
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2 Tbsps Cultured Butter With Sea Salt
step-by-step
instructions
1
Prepare your ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the mushrooms and frise into bite-sized pieces. Peel and finely chop the garlic. Core and thinly slice the pear. Finely chop the parsley leaves. Peel and finely mince the shallot to get about 2 tablespoons of minced shallot. Place the minced shallot and champagne vinegar in a bowl.
2
Prepare the artichokes:
Cut off the upper third and bottom stems of the artichokes so they sit flat. Using scissors, trim the tips of each of the outer artichoke leaves. Using a paring knife and a spoon, remove the inner spiny choke of the artichokes.
3
Stuff & bake the artichokes:
In a small bowl, mix together the panko breadcrumbs, parsley, egg, half of the garlic and about ¾ of the Parmesan cheese. (Reserve some cheese for garnish.) Season with salt and pepper. Using a spoon, stuff the artichokes with as much filling as possible, filling the middle and in between the leaves. Place the stuffed artichokes in a pan with some water in the bottom and cover tightly with foil. Bake 20 to 25 minutes, or until golden brown on top and a leaf comes off easily.
4
Cook the mushrooms:
While the artichokes bake, heat a little olive oil in a pan on medium-high heat until hot. Add the mushrooms; cook for 2 to 3 minutes, or until softened and browned, stirring occasionally. Season with salt and pepper to taste. Add the remaining garlic; cook for 30 seconds, or until fragrant, stirring frequently. Transfer the mushrooms to a plate and quickly wipe out the pan.
5
Make the lemon-butter & vinaigrette:
In the still warm pan, whisk together the juice of the whole lemon and the butter, until melted and well combined. Transfer the lemon-butter to 2 small bowls. Slowly whisk in about 2 tablespoons of olive oil to the shallot-vinegar mixture until combined. Season with salt and pepper to taste.
6
Assemble the salad & plate your dish:
In a medium bowl, combine the frisée, pear, sautéed mushrooms, and some of the vinaigrette. (You may have extra vinaigrette. Save it or use it to dip your artichokes.) Toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates and place one artichoke and one bowl of lemon-butter on each plate. Garnish with the remaining Parmesan cheese. Enjoy!
1
Prepare your ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the mushrooms and frise into bite-sized pieces. Peel and finely chop the garlic. Core and thinly slice the pear. Finely chop the parsley leaves. Peel and finely mince the shallot to get about 2 tablespoons of minced shallot. Place the minced shallot and champagne vinegar in a bowl.
2
Prepare the artichokes:
Cut off the upper third and bottom stems of the artichokes so they sit flat. Using scissors, trim the tips of each of the outer artichoke leaves. Using a paring knife and a spoon, remove the inner spiny choke of the artichokes.
3
Stuff & bake the artichokes:
In a small bowl, mix together the panko breadcrumbs, parsley, egg, half of the garlic and about ¾ of the Parmesan cheese. (Reserve some cheese for garnish.) Season with salt and pepper. Using a spoon, stuff the artichokes with as much filling as possible, filling the middle and in between the leaves. Place the stuffed artichokes in a pan with some water in the bottom and cover tightly with foil. Bake 20 to 25 minutes, or until golden brown on top and a leaf comes off easily.
4
Cook the mushrooms:
While the artichokes bake, heat a little olive oil in a pan on medium-high heat until hot. Add the mushrooms; cook for 2 to 3 minutes, or until softened and browned, stirring occasionally. Season with salt and pepper to taste. Add the remaining garlic; cook for 30 seconds, or until fragrant, stirring frequently. Transfer the mushrooms to a plate and quickly wipe out the pan.
5
Make the lemon-butter & vinaigrette:
In the still warm pan, whisk together the juice of the whole lemon and the butter, until melted and well combined. Transfer the lemon-butter to 2 small bowls. Slowly whisk in about 2 tablespoons of olive oil to the shallot-vinegar mixture until combined. Season with salt and pepper to taste.
6
Assemble the salad & plate your dish:
In a medium bowl, combine the frisée, pear, sautéed mushrooms, and some of the vinaigrette. (You may have extra vinaigrette. Save it or use it to dip your artichokes.) Toss to coat and season with salt and pepper to taste. Divide the salad between 2 plates and place one artichoke and one bowl of lemon-butter on each plate. Garnish with the remaining Parmesan cheese. Enjoy!
Tips from Home Chefs
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