Spinach and Cheese Stuffed Artichokes

The original edible flower is back and stuffed with a delicious spinach dip!


  • For the artichokes:
  • 4 medium-sized artichokes
  • 6 lemons, halved
  • For the filling:
  • 2 cups frozen spinach, thawed and drained
  • 1/2 cup marinated artichokes, chopped
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 2 cloves garlic, diced
  • 1/2 cup diced yellow onion
  • 2 tablespoons chopped scallions
  • 2 tablespoons chopped dill
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 cup grated Parmesan
  • 1 cup breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup lemon juice


  1. In a medium bowl, mix spinach, artichokes, sour cream, mayo, garlic, onion, scallions, dill, salt, red pepper flakes and pepper. Mix until combined and set aside while you prepare the artichokes. In a small bowl, mix breadcrumbs, Parmesan and oil. Set aside to top artichokes.
  2. Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Prepare a bowl of water and squeeze lemons into the water.

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