Add this Stuffed Artichokes recipe to your menu for dinner parties, holidays, or special occasions! Artichokes are filled with breadcrumbs, Italian seasonings, and Parmesan cheese, then baked in oven until the hearts are tender and the crumbs are crispy. Serve this dish as a vegetarian appetizer or as a side dish along with steak, chicken, or seafood!
Sure, you can boil plain artichokes. But why not elevate the flavor with this Stuffed Artichokes Recipe?!
Italian-seasoned breadcrumbs and Parmesan cheese create the perfect savory and salty filling that complements the artichoke beautifully.
This impressive dish will be the star of the show at any dinner party…
It’ll be the first appetizer to disappear at holiday gatherings…
And it can brighten your day when enjoyed as an afternoon snack!
The simple ingredients you need to make this stuffed artichoke recipe include:
- Artichokes. Select 3-4 medium-sized artichokes, which is the equivalent of about 2 to 2 ½-pounds. You want all of them to be similar in size so they cook at the same rate.
- Breadcrumbs. Either regular or Panko-style will work. You can use Italian breadcrumbs to save an extra step, or add your own Italian Seasoning to plain breadcrumbs.
- Parmesan. Grated is preferred, but shredded is another option.
- Oil. Avocado or olive oil helps the mixture to stick together while also turning it a beautiful golden brown color.
- Garlic. Fresh garlic cloves are best. However garlic powder may be substituted.
- Lemon. You will need both the juice from lemon slices and the zest from the peel. Be sure to get the lemon zest before cutting into the fruit for the juice.
How to Make Stuffed Artichokes
The basic steps for making stuffed artichokes are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Preparing the Artichokes
Trim the Ends
With a sharp knife slice off the end of the stem so that only ½ of an inch or less is left.
Cut open the artichoke by slicing the pokey leaves at least 1-inch from the top of the artichoke. The leaves are pretty tough, so use a serrated knife to easily cut through.
Remove the Choke
Use both hands to hold the artichoke and pry apart the leaves so you can see the choke.
Find the feathery pieces with purple-tinted edges and pull them out.
A spoon with a sharp edge will help you scrape out all of the fuzzy choke. Remove and discard.
Prepare the Leaves
Create flat tips on each outer leaf by trimming the pointed end with kitchen scissors.
To keep the cut edges of the artichoke from browning you can brush them with lemon juice. Slice the previously zested lemon into quarters and rub the lemon wedges and their juice all over the leaves.
Repeat with all of the artichokes.
Mix and Stuff
Stir together the bread crumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper in a large bowl.
Pull apart the leaves and fill each artichoke with equal amounts of the stuffing. Do this over a cutting board so you can reuse any that falls out in the process.
Bake in Oven
Arrange the stuffed artichokes in a large Dutch oven, pot, or baking dish. Fill the pot up with water until it reaches the level of the first leaves. Use either a lid or a sheet of aluminum foil to cover the artichokes.
Bake in a preheated 375°F oven for 40-45 minutes, or until the breadcrumbs are golden brown and the artichokes are tender.
To eat the artichoke, peel off one leaf at a time and use your teeth to scrape off the meat. The closer you get to the middle the thicker the meat will get.
Once all of the leaves are gone you can even cut up and eat the heart!
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Vegan and Dairy-Free – Select a dairy-free Parmesan cheese.
- Low-Carb – Find low-carb breadcrumbs.
- Gluten-Free – Choose gluten-free breadcrumbs.
Artichokes can be served as an appetizer or as part of a meal. If you’re enjoying as an appetizer try it with a variety of dips like melted butter, aioli, or cheese sauces. For a meal, pair the stuffed artichoke with steak, pork, chicken, or seafood.
Technically if you cook the artichoke long enough to completely soften it you can eat the entire thing. However, most of the preparation methods have a more firm result. In this case avoid eating the poky ends of the leaves and the choke, and enjoy the meat, heart, and even stem.
A medium-sized artichoke contains 13 grams of carbohydrates.
Expert Tips and Tricks
- Trim with the right tool. A serrated knife will make removing the pokey ends much easier.
- Wait to juice. It is much easier to zest a whole lemon than one that has been cut.
- Uniform is key. By choosing artichokes that are similar in size they will bake at the same rate.
- Pull it apart. Make sure to get filling in-between all of the larger leaves.
- Cut straight. By removing the stem and creating a flat bottom the artichokes can sit up on their own.
More Artichoke Recipes
While artichokes are great as a snack or appetizer, they’re also amazing in the following dishes:
Crustless Spinach Quiche Recipe
Spinach Artichoke Stuffed Chicken
Spaghetti Squash Boats with Spinach, Artichoke, and Chicken
Spinach Artichoke Stuffed Mushrooms
Stuffed Artichokes Recipe
Add this Stuffed Artichokes recipe to your menu for dinner parties, holidays, or special occasions! Serve this dish as a vegetarian appetizer or as a side dish along with steak, chicken, or seafood.
- 2 lbs. artichokes about 3-4 medium-sized
- 1 ½ cups breadcrumbs Italian seasoning*
- ½ cup Parmesan cheese shredded
- ⅓ cup olive oil
- ¼ cup parsley finely chopped
- 2 cloves garlic crushed
- ½ tsp. lemon zest
- ½ tsp. salt
- ½ tsp. black pepper
- 1 lemon juice
Preheat oven to 375 degrees.
Prepare the artichokes: Cut the stem flat so that no more than ½ of an inch remains. Using a serrated knife, trim the other end with the pokey leaves by at least 1 inch. Hold the artichoke with both hands and spread out the leaves to reveal the choke. Pull out all of the feathery pieces with purple-tinted edges. Remove the choke by using a spoon with a relatively sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed. Trim the pointed end of each of the leaves with scissors so they are flat. Cut the lemon into quarters and brush the cut parts of the artichoke with juice. Repeat this process with the remaining artichokes.
In a medium-sized bowl mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper.
Stuff each artichoke equal amounts of the filling, being sure to pull apart the larger leaves to get some in there.
Place the stuffed artichokes in a large Dutch oven or baking dish and then fill up with water until it reaches the level of the first leaves. Cover with a lid (or a piece of aluminum foil if a dish was used) and bake in the preheated oven for 40-45 minutes, or until the artichoke is tender and the breadcrumbs are golden brown.
Serve immediately with a sprinkle of finely chopped parsley and Parmesan cheese. Enjoy!
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