Baked Stuffed Artichokes Recipe

Introduction

Baked stuffed artichokes are a delicious and elegant appetizer that combine tender artichoke leaves with a flavorful breadcrumb and cheese filling. This simple recipe is perfect for impressing guests or enjoying a comforting snack at home.

Ingredients

• 4 large artichokes
• 1 cup breadcrumbs
• 1/2 cup grated cheese (such as Parmesan or Pecorino)
• 2 cloves garlic, minced

Instructions

1. Step 1: Prepare the artichokes by trimming the stems and removing any tough outer leaves. Carefully pull the leaves apart to create space for the stuffing.
2. Step 2: In a bowl, combine the breadcrumbs, grated cheese, and minced garlic. Stuff this mixture between the artichoke leaves, ensuring it is evenly distributed.
3. Step 3: Place the stuffed artichokes in a baking dish and add a splash of water to the bottom to keep them moist.
4. Step 4: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for about 45 minutes, until the artichokes are tender and the topping is golden brown.

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or thyme to the breadcrumb mixture.
• Try mixing in chopped cooked bacon or sun-dried tomatoes for a unique twist.
• Use panko breadcrumbs for a lighter, crunchier texture.

Storage

Store leftover baked stuffed artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a 350°F (175°C) oven covered with foil until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the artichokes are done baking?

The artichokes are done when the leaves are tender and can be easily pulled off, and the breadcrumb topping is golden and crisp.

Can I prepare the stuffed artichokes in advance?

Yes, you can stuff the artichokes ahead of time and keep them covered in the refrigerator for up to a day before baking.

Baked Stuffed Artichokes Recipe

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★★★★★

4.9 from 131 reviews

This Baked Stuffed Artichoke recipe features tender artichokes filled with a savory mix of breadcrumbs, cheese, and garlic, then oven-baked to golden perfection. It’s a delicious appetizer or side dish with a crispy, flavorful stuffing that complements the artichoke’s natural nuttiness.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Artichokes

• 4 medium artichokes
• 1 lemon, halved
• 2 quarts water
• 2 teaspoons salt

Stuffing

• 1 cup fresh breadcrumbs
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the artichokes: Trim the stems and remove tough outer leaves from each artichoke. Cut about 1 inch off the top of the artichokes and snip the leaf tips with kitchen scissors to remove spines. Rub the artichokes all over with lemon to prevent browning.
2. Pre-cook the artichokes: In a large pot, bring water and salt to a boil. Add the artichokes and cook for about 15 minutes until the leaves are slightly tender but still firm. Drain and let cool slightly.
3. Prepare the stuffing: In a bowl, combine breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, and black pepper. Mix well until the mixture is moist and evenly combined.
4. Stuff the artichokes: Gently pull apart the leaves of each artichoke and spoon the breadcrumb mixture between the leaves, pressing it down to fill in the gaps and cavities.
5. Bake the artichokes: Preheat the oven to 375°F (190°C). Place the stuffed artichokes upright in a baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes, until the breadcrumbs are golden and crispy, and the artichokes are tender when pierced with a knife.
6. Serve: Remove from oven and let cool slightly before serving warm as an appetizer or side dish.

Notes

• To keep artichokes fresh while stuffing, cover with a damp towel or periodically rub with lemon juice to prevent browning.
• You can substitute Parmesan with Pecorino Romano or a vegetarian hard cheese if preferred.
• For some added flavor, sprinkle red pepper flakes into the breadcrumb mixture for a slight kick.
• Leftover stuffed artichokes can be reheated in the oven at 350°F for 10 minutes.
• Serve with a squeeze of fresh lemon juice or a drizzle of extra virgin olive oil for enhanced flavor.

Keywords: baked stuffed artichoke, artichoke appetizer, cheese stuffed artichoke, garlic breadcrumbs, Mediterranean appetizer