Here’s a classic Italian-style stuffed artichokes recipe that’s flavorful and perfect as a side dish or appetizer.
Stuffed Artichokes Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Ingredients:
For the Artichokes:
4 large artichokes
1 lemon (halved, for rubbing artichokes to prevent browning)
For the Stuffing:
1 ½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
3 cloves garlic, minced
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
⅓ cup olive oil (plus more for drizzling)
Juice of ½ lemon
For Cooking:
1–1.5 cups vegetable or chicken broth (or water)
2–3 tbsp olive oil
Instructions:
Prep the Artichokes:
Trim the stems so the artichokes sit flat.
Cut off the top 1 inch of the artichoke and snip the tips of the leaves with kitchen scissors.
Rub cut edges with lemon to prevent browning.
Spread the leaves open gently to make space for stuffing.
Make the Stuffing:
In a bowl, mix breadcrumbs, Parmesan, parsley, garlic, salt, pepper, red pepper flakes (if using), olive oil, and lemon juice until it resembles damp sand.
Stuff the Artichokes:
Carefully stuff breadcrumb mixture between the leaves.
Cook the Artichokes:
Place in a large pot or deep baking dish.
Add enough broth to cover the bottom by about an inch.
Drizzle artichokes with a little more olive oil.
Cover tightly with foil or a lid and simmer/steam on the stovetop or bake at 375°F (190°C) for 45–60 minutes, or until leaves pull out easily and hearts are tender.
Finish & Serve:
Optionally uncover for the last 10 minutes to brown the tops slightly under the broiler.
Serve warm with lemon wedges.
