Baked Stuffed Artichokes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/baked-stuffed-artichokes-recipe/
