Baked Stuffed Artichokes

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Stuffed artichokes are a perfect artichoke appetizer! Globe artichokes are trimmed and stuffed with herbed parmesan breadcrumb stuffing, then baked.

Photography Credit: Elise Bauer

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.

Baked Stuffed Artichokes

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 Recipe

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  • Prep time: 25 minutes
  • Cook time: 1 hour, 5 minutes
  • Yield: Serves 4

Ingredients

  • 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

Method

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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Links:

How to cook and eat artichokes here on Simply Recipes

Grilled artichokes here on Simply Recipes

Baked Stuffed Artichokes

Showing 4 of 23 Comments

  • Malggy

    I like to boil the cleaned artichokes for about 15 minutes, adding garlic, parsley, lemon and salt to the water (vegetable bouillon works too). Meanwhile, I sauteed the cleaned and chopped stems of the artichokes with a little butter and olive oil. Add some parsley, white wine, lemon juice and steam it at low heat for a few minutes, then turn off heat and add Panko bread crumbs salt and pepper.
    Put the artichokes in buttered baking pan and stuff them with this mixture and some Parmigiano cheese and a little bit of the flavored water used to boil the artichokes. Cover with aluminum foil and bake for 15 minutes. Uncover and topped with more Parmigiano mixed with a bit of Panko and broil until golden.
    They will be tasty, moist and the stuffing, nice and little be crunchy and pretty looking on top!
    Hope you like this

  • Mark Downey

    I love to cook and often make up my own recipe when preparing something I’m familiar with. However, never having cooked a whole artichoke I followed this recipe very closely. Then I read a comment about including Italian sausage and added that as well.
    Prep time was tougher than expected. I mixed everything and stuffed my artichokes. I put them in for an hour at 375. One hour later, they were well below temp. Another 1.5 hrs and they were almost temping. I uncovered and topped with a little more cheese.
    The result was dreadful. I have been cooking since I was 14, that’s a total of 40 years.
    The only thing I can think of is: I purchased them at Wal-mart, they were the size of large grapefruits. After cleaning and stretching open they were like small cantaloupe. They remained very tough and uneatable and the extra cooking time dried out my stuffing.
    I guess I should have first learned “how to pick out fresh artichokes”. To top it all off, it was a surprise birthday meal for my wife.
    Well, I was definitely surprised!!
    Mark

  • Terri Baker

    I love stuffed artichokes and so does my family. They’re very versatile and you can change the recipe slightly every time you make them. I’ve put salad shrimp in the crumb mixture, ground beef, and tomorrow night I’m going to use Italian sausage. I’ve also heard of people who make them with pine nuts, anchovies and use tomato soup instead of water to cook them in. I never remove the choke before I put them in a baking pan with about an inch of water. We have a family of adults and everyone knows that it needs to be removed. The prep is always the same. I give them a lemon juice bath (I use the bottled kind) and cut the stems and the leaf tips off before stuffing them with the crumb mixture and drizzling with olive oil. I take the aluminum foil off for the last 20 minutes and melt more cheese on the top for about 5 minutes. I also serve them with real melted butter. It’s probably not good for the heart because it raises the cholesterol but it tastes good. I probably should save the stems next time and cook theminstead of throwing them away. I assume they’re edible.I hate wasting food.

  • Patti Fendt

    I have been making stuffed artichokes for friends and family for years. I have always used extra garlic and Parmesan cheese. It seems more flavorful. However I am preparing artichokes right as I am writing this and intend to use the lemon. I’ll let you know the out come!

  • Margaret

    I made this, it was delicious! I’ve never removed the choke pre-cooking, but when you said you need a strong spoon and elbow grease, I thought: Grapefruit spoon! Works like a charm…

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