Stuffed Artichokes

Spread the love

Stuffed Artichokes are a classic dish that transforms tender artichoke hearts into a savory and satisfying appetizer or side dish. Filled with a flavorful mixture of breadcrumbs, herbs, and cheese, stuffed artichokes are baked until tender and golden brown. Here’s how to make Stuffed Artichokes at home for a delicious and impressive addition to your table.


  • 4 large artichokes
  • 1 lemon, halved
  • 1 cup breadcrumbs (preferably Italian-style)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup vegetable or chicken broth, or water


1. Prepare the Artichokes:

  1. Fill a large bowl with cold water and squeeze the juice from half of the lemon into it.
  2. Trim the stems of the artichokes so they can stand upright. Cut off the top third of each artichoke and discard.
  3. Use kitchen scissors to trim the sharp tips off the remaining leaves of each artichoke.
  4. Rub the cut surfaces with the remaining lemon half to prevent browning.
  5. Carefully spread the leaves of each artichoke apart to create space for stuffing.

2. Make the Filling:

  1. In a medium bowl, combine breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, olive oil, salt, and freshly ground black pepper. Mix well until all ingredients are evenly combined.

3. Stuff the Artichokes:

  1. Preheat your oven to 375°F (190°C).
  2. Fill each artichoke with the breadcrumb mixture, starting with the outer leaves and working your way toward the center. Press the filling firmly into each leaf.
  3. Place the stuffed artichokes upright in a baking dish large enough to hold them snugly.

4. Bake:

  1. Pour vegetable or chicken broth (or water) into the bottom of the baking dish around the artichokes.
  2. Cover the baking dish tightly with aluminum foil.
  3. Bake in the preheated oven for 1 to 1.5 hours, or until the artichokes are tender when pierced with a knife and the leaves pull away easily.

5. Serve:

  1. Remove the stuffed artichokes from the oven and let them cool slightly.
  2. Carefully transfer each artichoke to a serving plate using a spatula.
  3. Serve hot as an appetizer or side dish, allowing guests to pull off the leaves and enjoy the flavorful stuffing.

6. Optional Serving Suggestions:

  • Drizzle stuffed artichokes with a little extra olive oil before serving for added richness.
  • Serve with a squeeze of fresh lemon juice or a dollop of aioli for dipping.

7. Tips:

  • Choose artichokes that feel heavy for their size with tightly closed leaves.
  • If the artichokes start to brown while preparing them, you can keep them in the lemon water until ready to stuff.
  • Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.


Stuffed Artichokes are a delightful dish that highlights the unique flavor and texture of artichokes while showcasing a savory breadcrumb and cheese filling. This recipe allows you to enjoy the artichokes as both a delicious appetizer or a flavorful side dish that is sure to impress. Serve Stuffed Artichokes at your next gathering or family dinner for a memorable and satisfying culinary experience.

Facebook Comments

Written by Robert Zelesky

Leave a Reply

Your email address will not be published. Required fields are marked *

Baked Brie with Honey and Nuts

Mango Chicken Curry