Original Post: https://www.evolvingtable.com/stuffed-artichokes/
Italian Stuffed Artichokes Recipe
If you’re looking to impress guests with a show-stopping appetizer, these Italian Stuffed Artichokes are it! Tender artichoke leaves are stuffed with a Parmesan breadcrumb filling and baked to crispy, golden goodness. And with plenty of step-by-step photos to guide you through the process, they're also super easy to make!
Servings: 6 servings
Ingredients
- 2 pounds artichokes about 3-4 medium-sized
- 1 ½ cups breadcrumbs Italian seasoning*
- ½ cup grated Parmesan cheese plus more for serving
- ⅓ cup olive oil
- ¼ cup parsley finely chopped
- 2 cloves garlic finely minced
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon
- Finely minced fresh parsley
Instructions
- Preheat oven to 375°F.
- To 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.2 pounds artichokes
- 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.1 lemon
- In a medium bowl, mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper. Stuff each artichoke with equal amounts of the filling, being sure to get some in between the larger leaves by pulling them apart.1 ½ cups breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup olive oil, ¼ cup parsley, 2 cloves garlic, ½ teaspoon lemon zest, ½ teaspoon salt, ½ teaspoon black pepper
- 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 using a dish) 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 parsley and Parmesan cheese.Finely minced fresh parsley
Notes
- Artichoke: Be sure to grab similar-sized artichokes so they cook evenly.
- Tools: A serrated knife makes trimming the artichokes much easier.
- Lemon: Don't skip this step, lemon keeps the edges from browning, but be sure to zest it first before cutting into quarters.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
