I made these Stuffed Artichokes and they come out perfectly tender with a garlicky, lemon-bright filling that fools everyone into thinking you spent all day on them.

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I’m obsessed with stuffed artichokes. I love the crunchy plain breadcrumbs mingling with bright garlic cloves and that hit of salt in every bite.

Italian Artichokes Recipes usually sound fussy, but these stuffed artichokes hit me like a snack that refuses to stop being dinner. The leaves pull away with chewy joy, the heart is all tender reward, and I keep sneaking one more.

But it’s not fancy talk. It’s about texture, salt, olive oil singing, and the way heat turns simple into something I actually dream about.

Yeah. I want one right now.

No leftovers. This is full-on obsession.

Ingredients

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Globe artichokes: meaty cups that hold all the stuffing, it’s the star.
Lemmaons: rub and juice to stop browning, adds bright zip.
Breadcrumbs: give crunch and soak up oil, basically texture magic.
Parmesan: salty, nutty binder that makes everything savory and rich.
Pecorino Romano: sharper cheese bite, a little goes a long way.
Garlic: punchy aroma that smells like Sunday dinner, can’t skip it.
Parsley: fresh green lift, it cuts richness and brightens each bite.
Mint: cool pop that’s unexpected, kind of refreshing with artichoke.
Olive oil: silky mouthfeel and flavor, it’s the glue here.
Broth or water: keeps artichokes moist while steaming, no dryness.
Kosher salt: brings out flavors, use enough but don’t overdo it.
Black pepper: mild heat and earthiness, simple seasoning boost.
Red pepper flakes: optional heat, wakes up the palate a bit.
Kitchen twine or toothpicks: holds leaves together, practical little lifesaver.

Ingredient Quantities

6 large globe artichokes (about 2 to 2 1/2 pounds total)

2 lemons (1 for rubbing cut artichokes, 1 for juice)

1 cup plain breadcrumbs (preferably stale or panko, lightly packed)

1/2 cup freshly grated Parmesan cheese

2 tablespoons grated Pecorino Romano (optional but nice)

3 to 4 garlic cloves, minced

1/4 cup fresh flat leaf parsley, finely chopped

2 tablespoons fresh mint, chopped (optional)

1/3 to 1/2 cup extra virgin olive oil, divided

1/2 cup low sodium vegetable or chicken broth or water

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch red pepper flakes (optional for a little heat)

Kitchen twine or toothpicks to secure leaves (if needed)

How to Make this

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1. Prep the artichokes: trim stems so they sit flat, snip the pointy tips from the outer leaves with scissors, and cut about 1 inch off the top; rub all cut surfaces with 1 lemon half to stop browning and pull off any small tough lower leaves.

2. Remove the choke: spread the center leaves apart and with a spoon scoop out the fuzzy choke and thin inner leaves until you reach the tender heart; rub the exposed heart with lemon too. Repeat for all 6 artichokes.

3. Make the stuffing: in a bowl combine 1 cup breadcrumbs, 1/2 cup freshly grated Parmesan, 2 tablespoons Pecorino if using, 3 to 4 minced garlic cloves, 1/4 cup chopped flat leaf parsley, 2 tablespoons chopped mint if using, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Stir in about 1/3 cup extra virgin olive oil until mixture is moistened but not soggy; add a little more oil if needed.

4. Stuff the artichokes: gently open the leaves and spoon or press the breadcrumb mixture between the leaves and into the center of each artichoke, packing lightly. Use kitchen twine or toothpicks to keep the leaves closed if they pop open.

5. Arrange for cooking: place the stuffed artichokes in a wide, deep skillet or Dutch oven, upright if possible. Drizzle the remaining olive oil over them.

6. Add liquid: pour 1/2 cup low sodium vegetable or chicken broth or water mixed with the juice of the second lemon around (not over) the artichokes so it covers the bottom but does not wash out the stuffing.

7. Cover and cook: cover the pan with a tight lid and simmer gently on low heat for 35 to 45 minutes, or until a knife inserts into the base easily and leaves pull away without too much resistance. Check once or twice and add a splash more broth or water if it looks dry.

8. Finish under broiler or in oven for a crust: if you want a crisp top, remove the lid, sprinkle a little extra Parmesan and a drizzle of olive oil on top and place under a preheated broiler or in a 425 F oven for 3 to 6 minutes until golden. Watch closely so it does not burn.

9. Rest and season: let the artichokes rest a few minutes, then taste and add more salt and pepper if needed. Remove twine or toothpicks before serving.

10. Serve: present warm with lemon wedges for squeezing and any extra olive oil on the side for dipping the leaves and hearts. Enjoy the messy, delicious ritual of pulling each leaf and scraping off the tender part with your teeth.

Equipment Needed

1. Large sharp chef’s knife — for trimming stems and cutting tops (use a sturdy one, it makes the job way easier)
2. Kitchen shears — to snip the pointy leaf tips quickly and safely
3. Cutting board — roomy and stable so you don’t squish the artichokes while you prep
4. Large bowl — for mixing the breadcrumb stuffing ingredients and tossing with olive oil
5. Wide, deep skillet or Dutch oven with a tight-fitting lid — to cook the stuffed artichokes upright
6. Tablespoons and measuring cups — for measuring breadcrumbs, cheeses, oil and broth
7. Spoon and small spatula or your hands — to scoop out the choke and pack the stuffing between leaves
8. Kitchen twine or toothpicks and tongs — to secure the leaves and to lift the hot artichokes from the pan

FAQ

Q: How do I know when the stuffed artichokes are done?

A: The leaves should pull away easily and the heart should be tender when pierced with a knife, about 35 to 50 minutes depending on size. If the broth is gone but they're not tender, add a little more water and continue cooking a few minutes longer.

Q: Can I make the stuffing ahead of time?

A: Yes. Make the breadcrumb mixture up to 24 hours ahead, store covered in the fridge. Bring it to room temp before stuffing so the oil blends evenly, otherwise it can be clumpy.

Q: Do I have to use Pecorino or can I leave it out?

A: You can skip the Pecorino, Parmesan alone tastes great. Pecorino adds a sharper, saltier note, but the recipe is still very good without it.

Q: How should I store leftovers and reheat them?

A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350 F oven for 10 to 15 minutes covered with foil, or microwave gently but you may lose crispness on the top.

Q: What if I can’t find fresh artichokes or they’re small?

A: If they are small, reduce cooking time to 25 to 35 minutes. You can use frozen trimmed artichoke bottoms for a quick option, but you’ll miss the dramatic presentation of whole stuffed globes.

Q: Any tips to prevent the stuffing from falling out while they cook?

A: Pack the stuffing firmly but not overly tight, and press it down between the leaves. Use toothpicks or kitchen twine to hold the outer leaves closed if needed. Also make sure there is enough broth in the pan so they steam gently, that helps keep everything in place.

Best Italian Stuffed Artichokes Recipe Substitutions and Variations

Breadcrumbs (1 cup): Swap with 3/4 cup crushed crackers or 1 cup finely ground matzo, or use 1 cup crushed cornflakes for extra crunch. If you want a gluten free option use almond meal or gluten free panko.
Parmesan / Pecorino: Use 1/2 cup grated Asiago or Grana Padano, or do 1/2 cup nutritional yeast for a dairy free vibe. Keep the amount similar and taste as you go.
Fresh parsley / mint: Replace parsley with fresh basil or cilantro (same amount). If you skip the mint, add a little extra lemon zest for brightness.
Broth (1/2 cup): Substitute with white wine, vegetable bouillon diluted in water, or just plain water plus a splash more lemon and 1/4 teaspoon salt for flavor.

Pro Tips

1) Rub and soak the cut bits right away: keep a lemon half handy and rub any trimmed surfaces as you work so they don’t brown. If you’re doing more than a couple at once, toss the prepared artichokes into a bowl of cold water with a little lemon juice to hold color and stop oxidation.

2) Don’t overstuff or pack too tight: press the breadcrumb mix gently between the leaves so steam can circulate. If it’s packed too hard the center won’t cook through and the stuffing can go soggy.

3) Control the cooking liquid: pour just enough broth or water to cover the pan bottom, not the stuffing. Check once during cooking and add small splashes if it’s drying out. Low, steady simmering gives tender hearts without boiling away the filling.

4) Get a browned top without mush: after they’re tender, remove the lid and brush the tops with a little olive oil and extra grated cheese, then broil or put in a very hot oven for a few minutes. Watch closely so the crumbs turn golden but don’t burn.