Description
This Italian Stuffed Artichokes recipe features tender artichokes filled with a savory mixture of Italian-seasoned breadcrumbs, Parmesan cheese, garlic, and fresh parsley. Baked to perfection, these stuffed artichokes make for an impressive and flavorful appetizer or side dish.
Ingredients
Scale
Artichokes
- 2 pounds artichokes (about 3-4 medium-sized)
- 1 lemon
- Finely minced fresh parsley (for garnish)
Stuffing
- 1 ½ cups plain breadcrumbs (Italian seasoning*)
- ½ cup grated Parmesan cheese (plus more for serving)
- â…“ cup olive oil
- ¼ cup parsley (finely chopped)
- 2 cloves garlic (finely minced)
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed artichokes.
- Prepare the Artichokes: Trim the artichokes by cutting the stem flat, leaving no more than ½ inch. Use a serrated knife to cut off the spiky leaf tops by about 1 inch for easier handling and cooking.
- Remove the Choke: Spread the leaves apart to expose the fuzzy choke inside. Carefully pull out the feathery pieces with purple edges and scrape out the choke’s fuzzy center with a spoon, ensuring all inedible parts are removed.
- Trim and Lemon Brush: Snip the pointed ends of the leaves with scissors to flatten them. Cut the lemon into quarters and brush the cut lemon juice onto the artichokes to prevent browning.
- Prepare the Stuffing: In a medium bowl, combine breadcrumbs, Parmesan cheese, olive oil, finely chopped parsley, minced garlic, lemon zest, salt, and pepper. Mix well to form a flavorful stuffing.
- Stuff the Artichokes: Carefully pull apart the leaves and stuff the breadcrumb mixture evenly between the leaves, ensuring the filling goes deep into the artichoke.
- Bake the Artichokes: Place stuffed artichokes in a large Dutch oven or baking dish. Add water until it reaches the base of the first leaves. Cover with a lid or aluminum foil and bake in the oven for 45-50 minutes, or up to 1 hour for larger artichokes, until tender and breadcrumbs turn golden brown.
- Serve: Remove from oven and serve immediately, garnished with additional chopped parsley and grated Parmesan cheese for extra flavor.
Notes
- Use fresh artichokes for the best flavor and texture.
- To easily remove the choke, use a sharp spoon or melon baller.
- Brush the artichokes with lemon juice to keep them from discoloring.
- If you don’t have Italian seasoning breadcrumbs, simply mix plain breadcrumbs with dried Italian herbs like oregano, basil, and thyme.
- Cook time may vary depending on the size of the artichokes; larger ones may need up to 1 hour.
- Ensure the baking vessel is covered to steam the artichokes while baking for tenderness.
