Hello fellow artichoke lovers. Have you ever had stuffed artichokes? If you are making artichokes for company and want to make an impression, try stuffing and baking them.
Seriously the best way to eat artichokes ever. I don’t say this lightly. Stuffed artichokes are really, truly good.
It’s somewhat obvious why when you look at the ingredients. Artichokes are a wonder food in and of themselves. Pull back the leaves (petals actually) and stuff them with herby, garlicky, Parmesan breadcrumbs, and drizzle with olive oil? Wow.
There is no pre-steaming of the artichokes in this recipe. You just prep trim the leaves, slice off the top, scoop out and discard the choke, and then stuff the leaves with the breadcrumb mixture. Put into a pot with water, lemon, garlic, cover and bake until you can easily pull the leaves off.
No need for a dip. The stuffing sticks to the leaves where a dip would normally go and you eat it the same way.
So good! Perfect appetizer for a spring gathering, or luxurious meal in itself.
Baked Stuffed Artichokes RecipePrint
- 2 large globe artichokes
- 4 slices lemon
- 1 teaspoon lemon zest
- 3 cups fresh breadcrumbs (from 6 slices white bread)
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped parsley
- 6 cloves garlic, minced
- 1 teaspoon fresh oregano, minced
- 1/2 cup plus 2 Tbsp olive oil
- 1/8 teaspoon black pepper
- 1 bay leaf
- 2 slices lemon
- 2 cloves garlic, halved
1 Make fresh breadcrumbs: Cut off the crust from 6 slices of bread. Chop the centers and put into a food processor. Pulse until you have coarse breadcrumbs.
2 Make the stuffing: In a large bowl, stir together the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, minced oregano, 1/2 cup olive oil, and black pepper. Set aside.
3 Prep the artichokes: Cut off the stem, leaving 1/2 inch from the bottom row of leaves. Using kitchen scissors, cut off 1/2-inch of the tips of all of the artichoke leaves.
Cut 1 inch from the top of the artichoke. (It helps to use a serrated knife like a bread knife for this.)
Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.
4 Preheat oven to 375°F (190°C).
5 Stuff the artichokes: Use your finger to gently pull open the center leaves of the artichokes. Pull out the inner tender yellow artichoke leaves. Use a small metal spoon to scrape and scoop out all of the inner fuzzy choke.
Note that removing the choke at this stage isn't entirely necessarily, and it does require some elbow grease. That said, it makes eating the stuffed artichoke a much easier, and more enjoyable experience.
Place artichokes on a sheet pan (to catch the breadcrumbs) and start stuffing the artichoke with your stuffing mix. Put some stuffing mix between each large leaf and the artichoke, as well as a generous amount in the center.
6 Bake the artichokes: Put about 1/2-inch of hot water in the bottom of a baking dish that will snugly hold the artichokes. Add 2 slices of lemon, a bay leaf, 2 cloves garlic to the water.
Place the artichokes sitting upright in the water. Drizzle with remaining 2 Tbsp olive oil.
Cover with aluminum foil. Pierce the foil a few times with the tip of a sharp knife (to vent steam).
Bake for 1 hour at 375°F (190°C), or until a knife easily penetrates the heart of the artichoke or you can easily remove one of the outer petals. (Depending on the size of the artichoke baking time can vary from 50 minutes to 1 hour 20 minutes.)
Remove artichokes to a serving dish to serve.
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