Why You’ll Love This Recipe

Baked Stuffed Artichokes are a classic and comforting dish often found in Italian-American households. Filled with a savory blend of breadcrumbs, herbs, cheese, and garlic, these artichokes transform into a tender, flavorful centerpiece or hearty side. They’re perfect for holidays, dinner parties, or any occasion when you want to serve something both rustic and elegant.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

large globe artichokes
breadcrumbs
Parmesan cheese
garlic
fresh parsley
lemon
olive oil
salt
black pepper
water or vegetable broth

directions

Preheat your oven to 375°F (190°C).

Trim the artichokes by cutting off the top inch and snipping the tips of the remaining leaves. Cut off the stem to create a flat base.

Use a spoon to gently open the center and remove the fuzzy choke with a melon baller or small spoon.

In a bowl, mix breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, salt, and pepper. Drizzle in olive oil and mix until the texture resembles wet sand.

Stuff the breadcrumb mixture between each artichoke leaf and into the center.

Place the artichokes upright in a baking dish. Pour water or vegetable broth into the bottom of the dish to about 1 inch depth.

Drizzle olive oil and a squeeze of lemon over the tops of the stuffed artichokes.

Cover the dish with foil and bake for 45 minutes. Uncover and bake an additional 15-20 minutes until the tops are golden brown and the leaves pull away easily.

Servings and timing

This recipe yields 4 stuffed artichokes.
Preparation time: 20 minutes
Baking time: 60-65 minutes
Total time: 1 hour 25 minutes

Variations

Add chopped sun-dried tomatoes or olives to the stuffing for a Mediterranean twist.
Use Pecorino Romano instead of Parmesan for a sharper flavor.
Include pine nuts or chopped walnuts for added texture and richness.
Add a pinch of red pepper flakes for a bit of heat.

storage/reheating

Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a baking dish with a splash of broth, cover with foil, and warm in a 350°F oven for 20-25 minutes.
You can also microwave individual portions for 1-2 minutes.

FAQs

Can I make Baked Stuffed Artichokes ahead of time?
Yes, you can stuff them a day ahead and bake before serving.

What type of breadcrumbs work best?
Italian-style seasoned breadcrumbs add extra flavor, but plain works well too with added herbs.

How do I know when the artichokes are done?
They’re done when a leaf pulls out easily and the stuffing is golden brown.

Can I use frozen artichokes?
This recipe works best with fresh whole artichokes.

Are stuffed artichokes healthy?
They’re rich in fiber and antioxidants from the artichokes, balanced with flavorful stuffing.

Do I eat the whole leaf?
No, scrape the tender part of the leaf with your teeth and discard the rest.

Can I steam them instead of baking?
Baking provides a crispier top, but you can steam and then broil for similar results.

Can I add meat to the stuffing?
Yes, ground sausage or pancetta can be added for a heartier dish.

What’s the best cheese substitute for Parmesan?
Grana Padano or Asiago are good alternatives.

Can I make these vegan?
Yes, use plant-based cheese and oil instead of butter.

Conclusion

Baked Stuffed Artichokes are a deliciously impressive dish that brings together hearty vegetables and a savory stuffing for an irresistible bite. Whether served as a side or a main, they’re sure to be a crowd-pleaser that showcases both comfort and class.