Why You’ll Love This Recipe

Baked Stuffed Artichokes are a classic Italian-inspired appetizer or side dish, perfect for holidays or special dinners. Tender artichoke leaves are filled with a savory breadcrumb mixture, seasoned with garlic, herbs, and cheese, then baked to golden perfection. This dish is as beautiful as it is delicious, offering a satisfying blend of textures and flavors in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large artichokes
breadcrumbs
Parmesan cheese
garlic
fresh parsley
lemon
olive oil
salt
black pepper
water or vegetable broth

directions

Preheat your oven to 375°F (190°C).

Trim the artichokes by cutting off the stems and the top inch of the leaves. Snip the tips of the outer leaves and remove any small, tough leaves near the base.

Spread the leaves apart gently to make space for the stuffing.

In a mixing bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper.

Add olive oil and a bit of lemon juice to moisten the mixture until it holds together slightly when pressed.

Stuff the breadcrumb mixture between the leaves of each artichoke.

Place the stuffed artichokes in a baking dish. Add about an inch of water or broth to the bottom of the dish.

Drizzle olive oil over the tops of the artichokes and cover the dish tightly with foil.

Bake for 45-60 minutes, or until the leaves are tender and the stuffing is golden brown.

Remove the foil in the last 10 minutes to allow the tops to crisp.

Servings and timing

This recipe makes 4 stuffed artichokes.
Preparation time: 20 minutes
Baking time: 45-60 minutes
Total time: 1 hour 5-20 minutes

Variations

Add chopped anchovies to the stuffing for a bold umami flavor.
Include pine nuts or chopped sun-dried tomatoes for a twist.
Use pecorino Romano instead of Parmesan for a sharper taste.
Add red pepper flakes for a bit of heat.

storage/reheating

Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a covered baking dish with a splash of water and warm in a 350°F oven for 15-20 minutes.
They can also be microwaved, though the texture may soften slightly.

FAQs

How do you eat stuffed artichokes?
Pull off the leaves one by one, scraping the stuffing and tender leaf meat with your teeth.

Can I prepare these ahead of time?
Yes, you can assemble them a day ahead and bake just before serving.

Do I need to remove the choke before baking?
Yes, if accessible, but you can also remove it as you eat if it’s deep inside.

Can I use canned or frozen artichokes?
Fresh is best for stuffing, as canned or frozen may not hold up or have the same structure.

Is this dish vegetarian?
Yes, as long as the cheese used is rennet-free and the broth is vegetable-based.

Can I freeze baked artichokes?
Freezing is not recommended as the texture may become watery.

What’s the best way to clean artichokes?
Rinse thoroughly and open the leaves slightly to remove any grit.

Can I make this gluten-free?
Yes, use gluten-free breadcrumbs.

Is this dish healthy?
It’s a nutritious choice when made with minimal oil and served as a side.

Can I use different herbs?
Absolutely, try basil, thyme, or oregano for variation.

Conclusion

Baked Stuffed Artichokes offer an elegant and flavorful way to enjoy this nutritious vegetable. With their crispy breadcrumb filling and tender leaves, they’re sure to impress guests or elevate a simple family dinner. Make them once, and they may become a cherished staple in your cooking repertoire.