Italian Stuffed Artichokes Recipe - Evolving Table (2024)

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!

Italian Stuffed Artichokes Recipe - Evolving Table (1)

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!

Italian Stuffed Artichokes Recipe - Evolving Table (2)

Ingredients

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.

Italian Stuffed Artichokes Recipe - Evolving Table (3)
Italian Stuffed Artichokes Recipe - Evolving Table (4)

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.

Italian Stuffed Artichokes Recipe - Evolving Table (5)
Italian Stuffed Artichokes Recipe - Evolving Table (6)
Italian Stuffed Artichokes Recipe - Evolving Table (7)

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.

Italian Stuffed Artichokes Recipe - Evolving Table (8)
Italian Stuffed Artichokes Recipe - Evolving Table (9)

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.

Italian Stuffed Artichokes Recipe - Evolving Table (10)
Italian Stuffed Artichokes Recipe - Evolving Table (11)

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.

Italian Stuffed Artichokes Recipe - Evolving Table (12)

Serving

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!

Italian Stuffed Artichokes Recipe - Evolving Table (13)

Dietary Modifications

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.

FAQs

What goes good with stuffed artichokes?

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.

Is it safe to eat a whole artichoke?

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.

How many carbs are in an artichoke?

A medium-sized artichoke contains 13 grams of carbohydrates.

Italian Stuffed Artichokes Recipe - Evolving Table (14)

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

Continue to “stuff” yourself with these Spinach Stuffed Mushrooms (or splurge on a little seafood with these Crab Stuffed Mushrooms!)

Tap stars to rate!

5 from 29 votes

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.

Italian Stuffed Artichokes Recipe - Evolving Table (15)

DFGFLCSFVVG

Yield 6 servings

Prep 20 minutes mins

Cook 40 minutes mins

Total 1 hour hr

Print Pin Comment

Ingredients

  • 2 lbs. artichokes about 3-4 medium-sized
  • 1 ½ cups breadcrumbs Italian seasoning*
  • ½ cup Parmesan cheese shredded
  • 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

Instructions

  • 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.

    2 lbs. artichokes, 1 lemon

  • In a medium-sized bowl mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper.

    1 ½ cups breadcrumbs, ½ cup Parmesan cheese, ⅓ cup olive oil, ¼ cup parsley, 2 cloves garlic, ½ tsp. lemon zest, ½ tsp. salt, ½ tsp. black 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!

Tap stars to rate!

5 from 29 votes

Nutrition

Calories: 325kcal, Carbohydrates: 38g, Protein: 12g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 6mg, Sodium: 635mg, Potassium: 669mg, Fiber: 10g, Sugar: 4g, Vitamin A: 302IU, Vitamin C: 31mg, Calcium: 227mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!

Categorized as:
, Dairy-Free, Gluten-Free, Low-Carb, Nut-Free, Recipes, Refined Sugar-Free, Side Dishes, Soy-Free, Vegan, Vegetarian

You May Also Like

DFGFPASF

Roasted Cauliflower Kale Salad

50 mins

DFGFLCPA

Roasted Beets with Goat Cheese

45 mins

DFGFLCSF

Mini Quiche Recipe

45 mins

DFGFLCPA

Herb Roasted Carrots

35 mins

Italian Stuffed Artichokes Recipe - Evolving Table (20)

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Read More About Me

Italian Stuffed Artichokes Recipe - Evolving Table (2024)

FAQs

Why do you soak artichokes in water? ›

If your artichokes are going to sit out for more than a few minutes before cooking, submerge them in a large bowl of acidulated water (water plus the juice of one lemon) to keep them from oxidizing.

Where did stuffed artichokes originate? ›

Stuffed Artichokes are a very common dish in the Italian-American home. Their origin is somewhere down south, this preparation anyway. In many articles Sicily claims it and in others the people from Naples claim it.

Can I prepare artichokes the night before? ›

Prep artichokes, cut in half from top to bottom and scoop out the choke. Boil in salted water until tender. Drain on paper towels and let cool. (You can do this a day or two ahead of time.)

Why can't you eat the middle of an artichoke? ›

When you get to the heart of the artichoke, you will notice the fuzzy hair layer referred to as the "choke". This part of the artichoke is not edible. Remove the choke by using a spoon to scoop it out.

How do you keep the gas out of artichokes? ›

Some recipes suggest adding caraway and/or asafoetida (hing), and these spices are there for a reason - they are known for reducing gas. I use the artichokes in soup, which I then puree. The first few soups all caused major gas problems and I could only put it down to the artichokes.

Why do Jews eat artichokes? ›

Arab traders brought artichokes to Medieval Spain, and Spanish Jews enthusiastically adopted them, creating their own artichoke-themed dishes. When Jews were expelled from Spain in 1492, they took their love of artichokes with them.

Why do Italians love artichokes? ›

Native to the Mediterranean, artichokes have been cultivated and eaten in Italy since the days of ancient Rome. The Romans popularised the idea that the artichoke was a powerful aphrodisiac, and until the 16th century women were forbidden from eating the vegetable because of its purported powers.

What country eats the most artichokes? ›

Global Artichokes Consumption

With nearly X thousand tons, Italy became the world's leading artichoke consuming country, mixed up X% of global consumption.

Is it better to boil or bake artichokes? ›

What is the proper way to cook an artichoke? You can boil, bake and grill artichokes, however we consider steaming to be the easiest and tastiest method of cooking them as it results in a good level of moisture. Boiling will also ensure a soft texture however, if you prefer this method.

When should you not eat an artichoke? ›

Bile duct obstruction: Artichoke might worsen this condition. If you have this condition, don't use artichoke before talking with your healthcare provider. Allergy to ragweed and related plants: Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.

How long can you keep cooked stuffed artichokes in the refrigerator? ›

They should be refrigerated (I wrap them in a plastic vegetable bag) and used as quickly as possible. Cooked artichokes can be kept in the refrigerator for several days.

Does water taste sweet after eating artichokes? ›

Exposure of the tongue to artichoke can make water taste sweet. Two major active components of artichoke are the salts of chlorogenic acid and cynarin.

Is the water from boiling artichokes good for you? ›

Artichoke water has gained recognition as a potential aid in weight loss efforts. Its fiber content promotes satiety, reduces appetite, and aids in digestion. Additionally, its ability to regulate blood sugar levels may help control cravings for unhealthy foods.

How do you get bugs out of artichokes before cooking? ›

Actually, before you eat them, soak the freshly picked artichokes for twenty minutes in water to which you've added the juice of a lemon and a teaspoon of salt. As they soak, any bugs hiding between the leaves will climb out and seek refuge on top.

Do artichokes in water go bad? ›

The water should be filtered water for the best quality. Keeping the jar in the fridge provides the artichoke with the right conditions to stay fresh. As needed, I add a little more water, and after about a week, I do a complete water change. The open jar allows the artichoke to get air and last for weeks.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Pres. Lawanda Wiegand

Last Updated:

Views: 5642

Rating: 4 / 5 (71 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Pres. Lawanda Wiegand

Birthday: 1993-01-10

Address: Suite 391 6963 Ullrich Shore, Bellefort, WI 01350-7893

Phone: +6806610432415

Job: Dynamic Manufacturing Assistant

Hobby: amateur radio, Taekwondo, Wood carving, Parkour, Skateboarding, Running, Rafting

Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.