Looking for a savory, Mediterranean-inspired dish that’s both healthy and satisfying? This Italian-style stuffed artichoke recipe is a perfect choice! Tender artichokes are filled with a flavorful mixture of breadcrumbs, Parmesan, garlic, and herbs, making it an ideal appetizer or side dish.
stuffed artichoke recipe
4
servings20
minutes45
minutes253
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
4 4 fresh artichokes
150 g 1 1/2 cup breadcrumbs
50 g 1/2 grated Parmesan cheese
3 3 garlic cloves
60 ml 1/4 olive oil
2 tablespoons 2 tablespoons fresh parsley
1 tablespoon 1 tablespoon lemon zest
1 teaspoon 1 teaspoon salt
1/2 teaspoon 1/2 teaspoon black pepper
1 1 lemon
475 ml 2 vegetable broth or water
Equipment
Large pot- Baking dish
- Mixing bowl
- Knife
- Spoon
- Aluminum foil
Directions
- Prepare the Artichokes:
- Start by trimming the artichokes. Cut off about 1 inch (2.5 cm) from the top of each artichoke and trim the stems to ensure they can stand upright.
- Using kitchen scissors, snip off the sharp tips of the outer leaves.
- Rub the cut areas with a halved lemon to prevent browning.
- Boil the Artichokes:
- Bring a large pot of salted water to a boil. Add the artichokes and cook them for about 15 minutes, or until they begin to soften. This helps in making the artichokes easier to stuff.
- Drain and set aside to cool slightly.
- Prepare the Stuffing:
- In a mixing bowl, combine the breadcrumbs, Parmesan, minced garlic, parsley, lemon zest, salt, and black pepper. Drizzle in the olive oil and mix until the stuffing holds together slightly when pressed.
- Stuff the Artichokes:
- Gently pull apart the artichoke leaves to expose the center. Use a spoon to scoop out the fuzzy choke and some of the inner leaves to make room for the stuffing.
- Divide the breadcrumb mixture evenly among the artichokes, stuffing it between the leaves and into the center.
- Bake the Artichokes:
- Preheat your oven to 375°F (190°C).
- Place the stuffed artichokes in a baking dish. Pour the vegetable broth or water into the dish, enough to come up about 1 inch around the artichokes.
- Drizzle a bit of olive oil over the tops of the stuffed artichokes, then cover the dish tightly with aluminum foil.
- Bake for 30 minutes covered, then uncover and bake for an additional 10-15 minutes to allow the tops to crisp up.
- Serve:
- Remove the stuffed artichokes from the oven and allow them to cool for a few minutes.
- Serve warm as a side dish or appetizer. You can enjoy by pulling off the leaves, scraping off the stuffing and tender part of the leaf with your teeth.
Notes
- Picking Artichokes: Look for artichokes that are heavy for their size with tightly closed leaves.
Can I prepare stuffed artichokes ahead of time?
Yes, you can prepare the artichokes and stuff them ahead of time. After stuffing, cover them and refrigerate for up to 24 hours. When ready to serve, bake them according to the recipe instructions.
What kind of artichokes should I use for this recipe?
Look for large, fresh artichokes with tightly closed leaves. They should feel heavy for their size, which indicates they are fresh and meaty. Avoid artichokes that appear dried out or have loose leaves.
How do I eat stuffed artichokes?
To eat a stuffed artichoke, pull off the leaves one at a time, and scrape the stuffing and tender part of the leaf with your teeth. Once you reach the heart, you can cut it up and eat it whole after removing any remaining fuzzy choke.
Can I add other ingredients to the stuffing?
Yes! You can add other ingredients like chopped sun-dried tomatoes, olives, or cooked sausage for added flavor and variety. Customize the stuffing to suit your taste preferences.
How long do leftover stuffed artichokes last?
Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.
What can I serve with stuffed artichokes?
Stuffed artichokes pair well with a variety of dishes, such as grilled meats, roasted chicken, or pasta. They also make a great stand-alone appetizer for a Mediterranean-inspired meal.
Do I need to boil the artichokes before stuffing them?
Boiling the artichokes helps to soften them, making it easier to spread the leaves and remove the fuzzy choke. It also ensures the artichokes cook through evenly during the baking process.
