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Baked Stuffed Artichokes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 88 reviews
  • Author: Diane
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Baked Stuffed Artichokes recipe features tender artichokes stuffed with a flavorful mixture of panko bread crumbs, parmesan cheese, garlic, and fresh parsley, then baked to golden perfection. A delicious and elegant appetizer or side dish, it combines the earthy taste of artichokes with zesty lemon and savory seasonings for a crowd-pleasing treat that’s perfect for any occasion.

Ingredients

Scale

Artichokes

  • 4 medium artichokes
  • Half a lemon
  • 1 teaspoon salt

Stuffing

  • 1 1/2 cups panko bread crumbs
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil

Finishing

  • 2 tablespoons olive oil

Instructions

  1. Prepare the artichokes: Remove the bottom layer of leaves around the base of each artichoke and cut off the stem so the artichoke sits flat. Rub half a lemon across the base to prevent browning.
  2. Trim the leaves: Using kitchen scissors, cut off the tips of the artichoke leaves to remove any sharp points. When reaching the center, cut off the fuzzy choke with a knife. Rub the lemon over all exposed cuts to keep fresh.
  3. Simmer the artichokes: Place the prepared artichokes in a large, heavy pot that fits them snugly. Cover with water and add 1 teaspoon salt. Cover with a lid, bring to a low boil over medium heat, then reduce the heat and simmer for 30 minutes until tender.
  4. Drain and dry: Remove the pot from heat, drain the water, and place artichokes on a towel to dry.
  5. Preheat oven: Set the oven to 375 degrees F (190 degrees C) to prepare for baking.
  6. Make the stuffing: In a large bowl, combine panko bread crumbs, shredded parmesan, chopped parsley, minced garlic, kosher salt, black pepper, lemon juice, and 1/4 cup olive oil. Stir until fully incorporated.
  7. Stuff the artichokes: Place the artichokes in a baking dish or Dutch oven. Gently pull back each leaf and stuff a small amount of the breadcrumb mixture inside. Once all are stuffed, drizzle the remaining 2 tablespoons of olive oil over the tops.
  8. Add water for baking: Pour water into the base of the baking dish until the artichokes sit in about 1/2 inch of water. Ensure water does not touch the stuffing.
  9. Bake covered: Cover the dish with foil or a lid and bake in the oven for 30 minutes to allow the flavors to meld and the artichokes to cook through.
  10. Bake uncovered: Remove the foil and bake an additional 10 minutes to brown and crisp the topping.
  11. Serve: Take the artichokes out of the oven and drizzle additional lemon juice or olive oil over them if desired. Serve immediately for best flavor.
  12. Storage: Refrigerate leftovers for up to 4 days and reheat in the oven before serving.

Notes

  • Use fresh lemon to prevent the artichokes from browning during prep.
  • Make sure the artichokes fit snugly in the pot for even simmering.
  • Do not let the water reach the stuffing during baking to keep it crisp.
  • You can substitute regular salt with kosher or sea salt as preferred.
  • Reheat leftovers in the oven to maintain texture and flavor.

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Find it online: https://savorytablerecipes.com/baked-stuffed-artichokes-recipe/