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Stuffed Artichokes

A stuffed artichoke served on a white plate garnished with chopped parsley and a lemon slice.

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Italian artichokes stuffed with breadcrumbs, Parmesan cheese, garlic, oregano, and parsley. Ideal as a side dish or appetizer, these artichokes are not only full of flavor but also make a visually appealing addition to any meal. No boiling or dipping sauce required – simply follow our step-by-step guide to prepare, stuff, and bake these mouthwatering artichokes.

Ingredients

Scale
  • 2 large globe artichokes
  • 1 lemon, halved (one half for rubbing artichokes, other half for serving)
  • 1/4 teaspoon salt, optional
  • 1 and 1/2 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 5 cloves garlic
  • 1/4 cup parsley
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 cup water

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the artichokes: Rinse the artichokes under cold water, removing any dirt. Cut off the stem and remove the small, tough outer leaves from the bottom. Cut off the top 1/3 of each artichoke using a serrated knife. Rub the cut side with half of the lemon. Use kitchen shears to trim the remaining leaf tips. Gently spread the leaves apart, use a spoon or melon baller to carefully scoop out the fuzzy choke at the center, being careful not to remove too much of the heart. Discard the choke. Squeeze lemon inside the artichokes and rub it over the cut edges.
  3. Prepare the stuffing: In a large bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, dried oregano, freshly ground black pepper, salt and 1/4 cup of olive oil. Mix well to combine.
  4. Stuff the artichokes: Place the prepared artichokes in a baking dish that can comfortably hold 2 artichokes. Holding an artichoke steady in the baking dish, spoon the stuffing between the leaves and into the cavity where the choke was removed, pressing gently to ensure the stuffing stays in place. If any stuffing falls into the baking dish, carefully scoop it up and stuff it back into the artichoke as much as possible. Drizzle the remaining olive oil over the artichokes.
  5. Bake the stuffed artichokes: Add 1 cup of water to the bottom of the baking dish. Slice the lemon half you have used for rubbing the artichoke and put them in the dish. Peel the outer fibrous layer of the stems and put them in the baking dish too. Cover the dish tightly with aluminum foil. Bake the artichokes for 45 minutes, covered. Remove the foil and continue baking for an additional 15 minutes, or until the leaves are easily removed and the breadcrumbs are golden brown.
  6. Serve: Remove the artichokes from the oven and let them cool for a few minutes before serving. Serve with chopped parsley and lemon slices on the side.

Notes

  1. Select fresh, firm, and heavy artichokes with tightly closed leaves. The leaves should have a healthy green color, and the artichoke should feel dense for its size.
  2. When trimming the artichokes, be sure to rub the cut edges with a lemon half immediately to prevent discoloration.
  3. Cooking times may vary based on the size of the artichokes. To check for doneness, try pulling a leaf from the middle of the artichoke – it should come out easily when fully cooked.
  4. Taste the stuffing mixture before adding it to the artichokes, and adjust the seasoning as needed. Remember that Parmesan cheese is salty, so be mindful of the salt content.
  5. To make 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.
  6. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  7.  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.

Nutrition

Keywords: stuffed artichokes, Italian stuffed artichokes