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Brie-Stuffed Baked Artichokes

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  • Prep 10 min
  • Total 35 min
  • Servings 3
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Serve up some comfort in the form of crispy, cheese-stuffed artichokes. So indulgent and so easy!
By Tieghan Gerard
Updated Mar 11, 2015
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Ingredients

  • 3 large artichokes
  • 8 oz Brie cheese, rind removed, cut into chunks
  • 1/3 cup heavy whipping cream
  • 1 egg yolk
  • 1/2 cup grated Parmesan cheese
  • Pepper
  • 1/3 cup Progresso™ plain bread crumbs
  • 2 tablespoons butter
  • 1 teaspoon dried thyme leaves
Make With
Progresso Breadcrumbs

Steps

  • 1
    Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
  • 2
    Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
  • 3
    In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
  • 4
    Set oven control to low broil, and position rack close to bottom of oven.
  • 5
    Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
  • 6
    In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
  • 7
    Broil 3 to 5 minutes, watching carefully, until golden.

Tips from the Betty Crocker Kitchens

  • tip 1
    Feel free to mix and match cheeses. Blue cheese and Brie together would also be delicious!

Nutrition

630 Calories, 44g Total Fat, 30g Protein, 28g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
630
Calories from Fat
390
Total Fat
44g
67%
Saturated Fat
27g
134%
Trans Fat
1g
Cholesterol
200mg
66%
Sodium
980mg
41%
Potassium
770mg
22%
Total Carbohydrate
28g
9%
Dietary Fiber
9g
36%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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