Baked Stuffed Artichokes

Side DishFavorite SpringItalianVegetarian

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.

Covering the dish while baking essentially steams the artichoke with the stuffing in it!

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. (Remember to cover the dish or this method will not work!) 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Links:

How to cook and eat artichokes here on Simply Recipes

Grilled artichokes here on Simply Recipes

Baked Stuffed Artichokes

32 Comments / Reviews

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Did you make it? Rate it!

  • pete

    cut the ‘choke in HALF>>>boil in lemon water for twenty min face down…turn and boil again for another ten

  • Linea

    Hey…It’s a shame I didn’t read the comments before making this. The stuffed mix was delicious but the temp/cooking time was off. After 1.5 hours, the artichokes were still inedible. I removed them from baking dish/water, raised the temp (220 C) and roasted them covered in aluminum foil. The result was OK. Wish I hadn’t attempted this and just gone with my tried and true method of wrap and roast.

    This is not to say that the recipe was poorly created or inaccurate. However, many comments have mentioned problems. Perhaps it was just my oven, or my artichokes…

    xxxxxyyyyy

  • Patty

    I just made 6 artichokes, nice size but not huge. Used Pepperidge farm stuffing for first time. Usually use seasoned breadcrumb. Cup of grated cheese, s/p, fresh garlic chopped well, and EVOO. Cooked them in pressure cooker for 13 minutes. I make them often so I know they’re going to be good. I use a bit of EVOO and balsamic vinegar in a dish to dip them in. Very good…thanks

  • Kelly fanello

    Love this recipe ,cooking time just a bit longer I had on 425lahour
    half

  • Elise

    Hi Elise! I have the same name! My Italian grandmother made similar stuffed artichokes when I was a child and my family carries on the tradition. Please don’t discard the stem when making this recipe…it’s delicious and tastes like the heart! If your artichokes are very large, you may want to peel the stem a bit to remove any stringy, tough parts and always cut a little off the very end that may be brown and dry. Put them right in the baking dish between the standing artichokes…they are so yummy! For easier filling, open the leaves of the artichoke by rolling it on it’s side between your hand and the counter or cutting board…opening it with your hands damages the leaves. Use a teaspoon to fill each leaf as far down to its core as you can push the filling. I use Italian seasoned breadcrumbs (canned) and no oil added to the mix, but then drizzle a little olive oil into each leaf after placing all the artichokes tightly into the baking dish/roasting pan. Also, we cover the baking dish as you suggest, but remove the cover for the last 10 or so minutes, to brown the top of the breading. To eat (hot or room temp or even cold for lunches!) just peel each leaf with the breading, turn it over before placing it into your mouth and scrape it along your lower teeth to get some of the artichoke meat with the stuffing. Yummy!

    xxxxxyyyyy

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