Who’s intimidated by Stuffed Artichokes? Not you! Because you know after all the prep work is done, you can look forward to tender artichokes with cheesy, garlicky breadcrumbs tucked between the leaves and baked until golden and crispy. Pass the lemony dipping sauce, please!
Why You’ll Love This Italian Stuffed Artichokes Recipe
The Best Way to Enjoy the Oddest Vegetable. Don’t get me wrong, I love Spinach Artichoke Mac and Cheese, but prepping whole artichokes for stuffing makes me wonder why and how anyone decided to try to eat these things. Then I eat them and remember: oh, that’s why. They’re almost buttery in texture, with notes of nuttiness and just enough earthiness to make things interesting. They’re also a great vehicle for delivering cheesy, crispy breadcrumbs.
Classic Italian Appetizer. Stuffed artichokes have a little bit of that retro flair going for them, and if you grew up in an Italian-American family, you may remember your Nonna making this recipe for special occasions. Just add Eggplant Parmesan as a main course and you’ll be set!
Something Different. I love vegetables, but I do get in veggie ruts now and then—you know, making the same rotation of Sautéed Green Beans, Roasted Broccoli, and Air Fryer Cauliflower week after week. Artichokes rarely appear on the menu, so when I do make Italian stuffed artichokes, it feels like a treat. (While they’re traditionally served as an app, we often enjoy them as a side dish with a simple protein like Pan Fried Chicken Breast!)
How to Make Stuffed Artichokes
The Ingredients
For the Stuffed Artichokes:
Lemon. This keeps the artichokes from browning.
Artichokes. You’ll need fresh globe artichokes; look for ones that feel heavy for their size (a good tip for almost all produce), with leaves that are closed, not open. When you squeeze the leaves, you’ll notice that they squeak!
Plain Breadcrumbs. I like to use whole wheat, which adds a little more depth to the flavor.
Grated Parmesan. I recommend grating your own off the block. You’re already making stuffed artichokes, you might as well go all out!
Garlic. Because they only thing better than cheesy breadcrumbs is garlicky cheesy breadcrumbs.
Fresh Herbs. Parsley, tarragon, basil, or cilantro.
Artichoke Dipping Sauce:
Mayo. Not a fan? Use plain Greek yogurt or sour cream instead.
Lemon. For a tangy, creamy, dreamy sauce.
Dietary Note
It’s easy to make gluten-free baked stuffed artichokes—just substitute your favorite gluten-free breadcrumbs or make your own by pulsing stale slices of gluten-free bread in your food processor until coarse crumbs form.
The Directions
Lop Off the Stem. This allows the artichoke to sit upright.
Pull Off the Outer Leaves. They’re tough and thick.
Cut the Top. About 1 1/2 inch so you can see the spiral of leaves inside.
Trim. Use kitchen shears to trim the thorny pointed ends of the remaining leaves.
Start Removing the Choke. Run a pairing knife around the spiky inner leaves of the artichoke. Pull out the center leaves.
Keep Going. Use a large spoon to scoop out the center and the fuzzy choke underneath the leaves.
Repeat. Place the prepared artichoke in a bowl of lemon water and repeat with the remaining artichokes.
Make the Seasoned Breadcrumbs. Combine the breadcrumbs, Parmesan, garlic, parsley, olive oil, and salt.
Stuff. Set the artichokes in a baking dish, separate the leaves a bit, and stuff the breadcrumb mixture between them and in the hollowed center. Pour some of the lemon water into the baking dish.
Bake. Cover with foil and bake stuffed artichokes for 45 minutes, then remove the foil and bake for 15 to 20 minutes more, or until the stuffed artichokes are tender. Mix together the sauce ingredients, then serve the artichokes with a drizzle of olive oil and the sauce. ENJOY!
So How Do You Even Eat Artichokes?
You’ll start with the leaves. Pull them off with your fingers; some of the breadcrumb filling will fall off, but most will stay on.
Dip the leaves in the sauce—you’ll hold the top and the end of the leaf that was attached to the artichoke is the end you’ll dip.
Eat the breadcrumb mixture and scrape off the fleshy part of the leaf with your teeth. Discard the rest of the leaf.
Work your way around the artichoke until all the leaves are gone.
The tender artichoke heart is in the middle. I like to eat it with any of the breadcrumb mixture that fell onto the plate, or maybe a little extra salt and a grind of pepper if there aren’t many breadcrumbs left behind.
What to Serve with Stuffed Artichokes
Pasta. Serve your stuffed artichokes Italian-style, as an appetizer before dishes like Lemon Pasta or Italian Sausage Pasta.
Other Italian Main Dishes. Like Vegetable Lasagna and Stuffed Shells.
Proteins. Baked stuffed artichokes make a great side for serving with Air Fryer Chicken Thighs or Grilled Pork Chops.
Recipe Tips and Tricks
Be Crafty. Sometimes you have to MacGyver the choke from the middle of the artichoke. I alternate between using a paring knife, kitchen scissors, and a spoon with a sharp edge. A melon baller works really well for this if you have one.
No Shaky Cheese, Please. If you don’t have time to grate your own Parm, buy the refrigerated kind. You want a cheese with some meltability to hold the filling in place.
Know When They’re Done. The best way to know when artichokes are done cooking is to try to pull a leaf off. If you can remove it easily, the artichoke is ready.
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Stuffed Artichokes
Baked Italian stuffed artichokes, with step-by-step photos and video. With crispy, Parmesan breadcrumbs and dipping sauce, they are worth it!
Course Appetizer, Side Dish
Cuisine Italian
Prep Time 30 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 4servings
Calories 753kcal
Author Erin Clarke / Well Plated
Ingredients
1medium lemonhalved
4large artichokesabout 4 pounds total
2cupsplain breadcrumbswhole wheat if you can find them
1 1/2cupsfinely grated parmesan*
4garlic clovesminced or grated (about 4 teaspoons)
1/2cupfresh parsleyfinely chopped, or tarragon, basil, cilantro or your fine herbs of choice
2teaspoonskosher salt
1/4cupolive oilplus more for serving
Sauce:
1/2cupmayoor plain Greek yogurt or sour cream
1small lemonjuiced (about 3 tablespoons)
1/4teaspoonkosher saltto taste
Instructions
Place a rack in the center of your oven and preheat to 400°F. To prepare the artichokes, fill a large bowl with water. Squeeze in the lemon juice and drop in the squeezed lemon halves.
Using one artichoke at a time, cut off the stem completely so it can sit upright. Pull off and discard the tough, thicker outer leaves. Slice the top 1 1/2 or so inches off the cone (topmost part) of the artichoke to reveal the spiral of leaves inside. Use kitchen scissors to trim off the thorny pointed ends of the remaining leaves. Carefully run a pairing knife around the very center, very spiky inner leaves of the artichoke. You may have to cut from several angles. Pull out the center leaves and use a large spoon to scoop out the center and the fuzzy choke underneath the leaves. This takes some elbow grease and there’s more choke than you expect, just keep digging. It’s helpful to use a combination of tools: a sharp paring knife, kitchen shears, and a spoon with a sharp edge.
Place the prepared artichoke in the bowl of lemon water, turning it to coat the cut sides in lemon water. Leave it cut side down in the water. Repeat with the remaining artichokes, keeping them submerged in the lemon water as you work to prevent discoloration.
In a mixing bowl, combine the breadcrumbs, parmesan, garlic, parsley, olive oil, and salt.
Place the artichokes in a 9×13-inch baking dish or large oven-proof skillet. Separate the artichoke leaves and fill each artichoke with the breadcrumb mixture, getting it in the center of the artichoke and between the leaves.
Add 1 1/2 cups of the previously used lemon water (or regular water) to the baking dish around the artichokes.
Cover the baking dish tightly with foil and bake for 45 minutes. Remove the cover and cook for another 15 to 20 minutes, until the artichokes are soft, tender, and you can easily remove a leaf.
Meanwhile, combine the sauce ingredients in a small bowl: the mayo (or yogurt), lemon juice, and salt. To serve, drizzle the artichokes with additional olive oil to serve with the sauce for dipping.
Notes
*Do not use shelf-stable parmesan in the green can. Either grate your own from a block (it’s easy in the food processor!) or purchase grated parm that is sold in the refrigerated section of the grocery store.
TO STORE: Refrigerate leftover stuffed artichokes, tightly covered, for up to 4 days. Store the dipping sauce in a separate airtight container. I do not recommend freezing this recipe.
TO REHEAT: Place the artichokes in a baking dish with a splash of water or broth. Cover with foil and heat in a 350ºF oven until warmed through.
