Stuffed Artichokes

In our household, we absolutely adore artichokes, especially when they're in season. We enjoy them in various forms, whether it's steamed, roasted, or even air-fried - they never disappoint! 

Have you experienced the joy of artichokes yet? Is it because you find them intimidating? Fear not! 

We've got you covered with our easy-to-follow guide on how to cut and prepare artichokes for different methods of cooking. Check it out and discover the incredible world of artichokes for yourself!

Why You Will Love This Recipe

1. Full of flavors: The scrumptious mix of breadcrumbs, Parmesan cheese, garlic, oregano, and parsley creates a mouthwatering taste experience.
2. No boiling required: Baking the artichokes in the oven saves time and effort while preserving their delicate taste and texture.
3. Fancy-looking appetizer or side dish: They add a touch of elegance to any meal, impressing your guests with their visual appeal and delightful taste.
4. No dipping sauce needed: Unlike traditional artichoke dishes, these baked stuffed artichokes are already packed with so much flavor that there's no need for any additional sauce, allowing the artichokes to shine on their own.

About The Ingredients

Before we begin, let's gather all the ingredients needed to create our flavorful baked Italian stuffed artichokes:

• Globe artichokes: The star of the dish. Choose fresh, firm artichokes with tightly closed leaves for best results.
• Lemon: Adds acidity and brightness. Use one half for rubbing the artichokes and the other half for serving. Substitute with lime or white wine vinegar if needed. You can use the lemon zest in the stuffing mixture if you want.
• Breadcrumbs: Use regular, Italian-style, Panko, or gluten-free breadcrumbs for texture and structure in the stuffing. And you can easily make it yourself. Cut off the crust of white bread slices, chop the rest and put them in a food processor. Pulse until they become coarse bread crumbs.
• Parmesan cheese: Adds a rich, savory flavor. If you love its flavor, check out our pasta with parmesan cheese too. Substitute with Pecorino Romano cheese, Grana Padano, or a vegan cheese if needed.
• Fresh garlic: Provides a pungent, aromatic touch. Adjust the quantity or substitute with garlic powder if you want.
• Parsley: Fresh parsley offers a subtle herbaceous note. Substitute with fresh basil or cilantro if preferred.
• Oregano: A classic Italian herb that adds depth and warmth. Substitute with thyme or Italian seasoning if unavailable.
• Black pepper: Adds gentle heat. Adjust the quantity or substitute with white pepper for a milder flavor.
• Olive oil: Used for stuffing and drizzling. Substitute with melted butter for a richer flavor, or a neutral oil like grapeseed or avocado oil if desired.
• Salt: It is a matter of preference. The salt from Parmesan cheese might be enough. So either leave it out or use little. 
• Water: Creates steam during the baking process for moist and tender artichokes. Substitute with vegetable or chicken broth for added flavor.

Prepare the Artichokes For Stuffing

Before we learn how to make stuffed artichokes, let's first discuss how to properly prepare the artichokes for this delightful dish. Also check out our complete guide, How To Cut Artichokes For Different Cooking Methods.

After rinsing them under water, follow these steps:

1. Trim the stem: Cut off the stem of each artichoke so that it can stand upright without wobbling. You can leave about ½ inch of the stem for a bit of extra flavor.
2. Trim the top: Using a sharp serrated knife, cut off the top ⅓ of the artichoke to expose the inner leaves. This will make it easier to stuff the artichoke and remove the choke later.
3. Rub with lemon: To prevent the cut surfaces of the artichoke from browning due to oxidation, rub them immediately with a lemon half.
4. Snip leaf tips: With kitchen scissors, snip off the pointy tips of the remaining leaves to remove any remaining thorns and give the artichoke a neater appearance.

Now, let's prepare them for stuffing following these steps:

1. Gently open the leaves: Using your fingers, gently spread open the leaves of the artichoke, starting from the outer layer and working your way in. This will create space for the stuffing.
2. Remove the choke: After opening the leaves, you will see the fuzzy choke at the center of the artichoke. Using a teaspoon or a melon baller, carefully scoop out the choke, being cautious not to remove the tender heart underneath.
3. Discard that fuzzy part: It is not edible, so don't use it.
4. Rub with lemon: Immediately squeeze lemon into the cavity and coat all sides of the heart inside with lemon juice using your fingers.

How To Stuff and Bake Them

Your artichokes are now ready to be stuffed and baked!

1. Make the stuffing: In a large bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, freshly ground black pepper, salt, and ¼ cup of olive oil. Mix well until evenly combined.

2. Stuff the artichokes: Position the prepared artichokes in a baking dish that can snugly accommodate both of them. While keeping an artichoke steady in the dish, use a spoon to add the stuffing between the leaves and into the cavity where the choke was removed. Press gently to make sure the stuffing stays in place. If any stuffing falls into the baking dish, carefully scoop it up and put it back into the artichoke. Drizzle with olive oil: Pour the remaining olive oil over the artichokes stuffed with breadcrumbs.
3. Prepare for baking: Pour 1 cup of water into the bottom of the baking dish. Slice the lemon half used earlier for rubbing the artichokes and place the slices in the dish. Peel the outer fibrous layer of the stems and add them to the dish as well.
4. Bake the artichokes: Cover the baking dish tightly with aluminum foil just like you do when roasting artichokes. Bake the artichokes for 45 minutes while covered. Then, remove the foil and continue baking for an additional 15 minutes, or until the leaves can be easily pulled off and the breadcrumbs turn golden brown.

Variations

Gluten-free option: Replace regular breadcrumbs with gluten-free breadcrumbs or finely crushed gluten-free crackers to cater to gluten-free guests.

Vegan adaptation: Make this recipe vegan-friendly by using dairy-free cheese and substituting the Parmesan with a vegan alternative like nutritional yeast or vegan Parmesan.

Different Cooking Methods

While the oven-baked method is popular, you don't have to cook stuffed artichokes in the oven – there are several other methods available. Let's explore these various cooking techniques to find the one that suits you best.

Boiling:

Carefully place the stuffed artichokes in a pot, ensuring they remain upright. 

Pour enough water into the pot to cover the first leaves at the bottom of artichokes, and add a pinch of salt. Bring the water to a gentle boil. Reduce the heat to medium low. 

Cover the pot and let the artichokes cook for about 45 minutes to an hour, or until they are tender and the stuffing is cooked through. Keep an eye on the water level during the cooking process and add more if needed. 

Steaming:

It is no different from steaming whole artichokes. 

Place the stuffed artichokes in a steamer basket set over a pot of simmering water, making sure the water doesn't touch the artichokes. 

Cover and steam for about 45 minutes to an hour or until tender. Check the water level occasionally and replenish as needed to prevent the pot from drying out.

In a slow cooker:

Place the stuffed artichokes upright in the slow cooker, along with ½ cup of water or broth. 

Cook on low for 4-6 hours or on high for 2-3 hours, until the artichokes are tender.  

Making Ahead, Storing & Reheating

To make these Sicilian stuffed artichokes ahead, you can prepare the stuffing a day in advance and store it in the refrigerator. Stuff the artichokes just before cooking to save time on the day of serving.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

To reheat in the oven, preheat your oven to 350°F (175°C). Place the artichokes in a parchment paper lined baking dish. Cover it with foil and heat for 10-15 minutes.

To reheat in the microwave, place the leftover artichokes on a microwave-safe plate and reheat at medium power for 1-2 minutes. 

Serving Suggestions

As an appetizer: Serve these roasted stuffed artichokes individually as a delicious and visually appealing appetizer at dinner parties or family gatherings. Place each artichoke on a small plate and provide a separate dish for discarded leaves. You can pair them with fresh fava beans.

As a side dish: Pair them with grilled or roasted meats, such as chicken, beef, or fish, for a well-rounded meal. We love these with the following recipes:

• Cast Iron Chicken Breast
• Lamb Shish Kebab
• Whole Baked Sea Bass

They also complement pasta dishes and light salads like:

• Oyster Mushroom Pasta
• Turkish Salad
• Piyaz Salad

Light sauce: Although the stuffing itself is flavorful enough, you can serve it with our ultimate artichoke dip sauce or cacik (yogurt cucumber dip) for an extra touch of indulgence.

How To Eat It

Fresh artichokes are typically eaten with your fingers.

To eat a stuffed artichoke, start by pulling off an outer leaf with your fingers. Scrape the soft, fleshy part of the leaf against your teeth to remove the tender artichoke and the stuffing. 

Discard the fibrous part of the leaf. Work your way around and towards the center of the artichoke, eating the stuffing and tender artichoke flesh. Once you reach the heart, simply cut it into pieces and enjoy. 

Also check out our guide about eating an artichoke.

Frequently Asked Questions

Other Artichoke Recipes

• Air Fryer Artichokes
• Steamed Artichokes
• Roasted Artichokes
• Zeytinyağlı Enginar (Turkish Style Artichokes)
• Jerusalem Artichoke Soup

Other Stuffed Vegetables

• Turkish Stuffed Eggplant
• Pepper Dolma (Stuffed Peppers)
• Stuffed Onions
• Yaprak Dolma (Stuffed Grape Leaves)
• Cabbage Dolma (Stuffed Cabbage Rolls)
• Feta Stuffed Peppers