Stuffed Artichokes

Stuffed artichokes are an elegant, mildly flavored vegetable!  Artichokes are cooked and stuffed with a delicious cheesy bread crumb mixture.

Bake until golden and serve warm alongside your favorite entrees or as an appetizer.

We love stuffed artichokes because they’re fun and unique!

Ingredients and Variations

ARTICHOKES Fresh artichokes aren’t hard to find, almost every grocery store or market carries them in the produce section. Choose brightly-colored artichokes with tightly packed leaves.

BREADCRUMBS This recipe calls for Panko, but fresh homemade breadcrumbs are great too. To make homemade crumbs, remove crusts from bread and pulse a few times in a blender or food processor.

FLAVORING Use the fine side to grate fresh parmesan or feel free to use the pre-grated variety. Garlic powder and butter are favorites but feel free to mince up fresh garlic and sauté it briefly if preferred. We love fresh parsley in this recipe, basil is great too!

How to Prepare Artichokes

1. The best way to cut and clean an artichoke is to first slice off the stem at the bottom (if they aren’t already), so the artichoke stands upright.
2. Next, cut about an inch across the top of the artichoke and then, using scissors, snip off the spiny tip of each leaf.
3. Rinse artichokes under water, being sure to get between the leaves without breaking off any. If the outer “shell” leaves are very fibrous, you can remove those as well.

How to Make Stuffed Artichokes

Many recipes call for stuffing a raw artichoke and simmering with the stuffing in the artichoke. We’ve made it both ways and prefer to cook the artichoke first and then stuff and bake it. This keeps the stuffing crispy.

METHOD 1: Cook the artichoke and then stuff it before baking. This method is delicious. We like this method because the bread crumbs are crisper and the filling has more flavor.

METHOD 2: Stuff a raw artichoke and simmer it in a little bit of water. This method cooks the artichoke and the stuffing together. We find this gives it a stronger artichoke flavor. The texture of the breadcrumbs is softer.

To cook in this method, prepare the filling as directed in the recipe below. Cut the artichoke and stuff with the filling. Place stuffed artichokes in a large pot/dutch oven and fill with about 1 1/2″ of water. Cover and simmer about 1 hour or until artichokes are tender (adding more water as needed). Broil 2-3 minutes to crisp crumbs before serving.

Regardless of which method you use, we like to serve the artichokes with lemon juice, aioli, or other dips.

PRO TIP: For an extra crispy topping, place cooked artichokes under the broiler so the topping gets really browned and bubbly.

Leftovers

• Store stuffed artichokes in an airtight container in the fridge and they should last about 3 days. Reheat them in the microwave, freshen with seasonings of choice, and add a splash of lemon juice before serving again.
• Freeze stuffed artichokes by placing them fully cooked and chilled in a zippered bag with the date labeled on them. They will keep in the freezer for about two weeks.

Savory Side Dishes

• Steamed Carrots – ready in 15 minutes
• Roasted Summer Squash – with a Panko breading
• Sauteed Zucchini – baked with mozza cheese
• Simple Roasted Turnips – only 5 ingredients
• Garlic Butter Swiss Chard – flavorful & colorful

Did you make these Stuffed Artichokes? Be sure to leave a comment and a rating below! 

Buttery Stuffed Artichokes

Filled with seasoned Panko & drizzled with olive oil, these Stuffed Artichokes are baked until golden brown and tender!

Course Appetizer, Party Food, Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 servings

Calories 220

Author Holly Nilsson

Ingredients

• 2 large artichokes
• 1 lemon divided
• 1 tablespoon olive oil

Bread Crumb Stuffing

• 1 cup Panko bread crumbs
• 2 tablespoons butter
• ¼ teaspoon garlic powder
• ½ teaspoon lemon zest from lemon above
• ⅔ cup parmesan cheese shredded, divided
• salt & pepper to taste

Instructions

• Rinse the artichokes and trim the bottom of the stems. Cut off about 1" of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
• Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
• Meanwhile, preheat oven to 425°F.
• Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
• Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
• Serve warm with lemon wedges and melted butter or aioli for dipping.

Notes

1 clove of fresh garlic can be used in place of the garlic powder. Fresh garlic will have a stronger flavor so I like to sautee it in a little bit of butter first.

If desired, other cheeses can be added to the crumb mixture including mozzarella.

To eat artichokes, gently pull a petal off and bite down on it. Use your teeth to scrape the flesh of the choke and the crumbs. Don't bite through the whole leaf.

Once you have eaten all of the petals, you will be left with a choke in the middle. Remove and scrape off the fuzzy part. The remaining part is the artichoke heart and it is not only fully edible but it is delicious

Nutrition

Calories: 220 | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 370mg | Potassium: 366mg | Fiber: 6g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 24mg | Calcium: 169mg | Iron: 2mg

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