Baked Stuffed Artichoke Recipe

I’m sharing my Baked Artichokes recipe, stuffed with a simple make-ahead filling that makes them perfect as an appetizer or a light meal, so save this to Pinterest to find it later.

I love surprising friends with my Baked Stuffed Artichoke. It’s buttery, bright with lemon and a hit of garlic that somehow makes every bite habit forming.

Folks pretend it takes forever but the payoff is worth the little fuss, and I’ll brag that it reads fancy even when I don’t. This one lives in my head with other Stuffed Artichoke Recipes Baked entries and yeah I always end up bookmarking it under Baked Artichokes.

Save it to Pinterest so you can find it later, you wont regret trying it when you want to impress with almost no effort.

Ingredients

• Artichokes: High in fiber and antioxidants, they add a mild nutty taste and substantial texture.
• Lemon: Bright vitamin C zing, cuts richness, gives subtle sour lift to the whole dish.
• Breadcrumbs: Provide crunch and absorb butter, mainly carbohydrates and quick to brown in oven.
• Parmesan cheese: Salty umami punch, some protein and calcium, makes filling savory and deeply flavored.
• Garlic: Pungent aromatics with immune boosting compounds, adds sharp savory heat and depth.
• Olive oil: Heart friendly monounsaturated fats, helps meld flavors and gives a silky mouthfeel.
• Butter: Gives richness and browniness, adds saturated fat so use sparingly if watching health.

Ingredient Quantities

• 4 large globe artichokes (about 2 to 2 1/2 lb total)
• 1 lemon, halved and juiced (plus extra wedges for serving)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 cup fresh breadcrumbs, packed (or panko)
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper
• 1/2 cup dry white wine or low sodium chicken broth for baking

How to Make this

1. Preheat oven to 375°F (190°C). Rinse artichokes, trim stems to about 1 inch, slice about 1 inch off the top, snap off any tiny tough outer leaves, then rub all cut surfaces with the halved lemon to stop browning.

2. Use a spoon to scoop out the fuzzy choke from the center if present, then open the leaves a bit with your fingers so you can stuff them easier. Squeeze the juiced lemon over the exposed cut parts as you work.

3. In a bowl mix the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, lemon zest, kosher salt, black pepper, melted butter, and olive oil until the crumbs are evenly moistened. Add a little extra lemon juice if you want it brighter.

4. Stuff the breadcrumb mixture between the leaves and into the center of each artichoke, pressing it down so it stays put. Dont be shy, get it in there good.

5. Stand the stuffed artichokes upright in a baking dish that fits them snugly. Drizzle any leftover melted butter and a touch more olive oil over the tops.

6. Pour 1/2 cup dry white wine or low sodium chicken broth into the bottom of the dish to create steam while baking.

7. Cover the dish tightly with foil and bake for 40 to 50 minutes, until a leaf pulls away easily and the center is tender when pierced with a knife. Bigger artichokes may need the full time.

8. Remove the foil and bake uncovered 5 to 10 minutes more to crisp and lightly brown the top of the stuffing. You can broil for 1 to 2 minutes if you want a faster browning, watch it so it doesnt burn.

9. Serve warm with lemon wedges for squeezing, and sprinkle a little extra Parmesan or parsley if you like.

Equipment Needed

1. Oven (set to 375°F)
2. Large ovenproof baking dish or casserole that fits the artichokes snugly
3. Sharp chef knife for trimming tops and stems
4. Sturdy cutting board
5. Large mixing bowl for the breadcrumb mix
6. Wooden spoon or spatula plus a small spoon or teaspoon for stuffing leaves
7. Measuring cups and spoons
8. Microplane or fine grater for lemon zest (or small grater) and a garlic press or small knife
9. Aluminum foil and a pastry brush or spoon to drizzle the butter and oil

FAQ

Baked Stuffed Artichoke Recipe Substitutions and Variations

• Butter: swap for extra virgin olive oil, about the same amount, or melted vegan butter if you want dairy free; olive oil gives a bit more fruitiness so you might want a little less salt.
• Fresh breadcrumbs: use crushed crackers or panko for extra crunch, or ground almonds for a low carb option; if using crackers cut back on added salt.
• Parmesan: replace with Pecorino Romano or grated Asiago for a similar salty, nutty bite, or use nutritional yeast plus a pinch of salt to make it vegan.
• Dry white wine / chicken broth: use low sodium vegetable broth, or plain water with 1 tablespoon lemon juice or white wine vinegar for acidity; if you use water add a touch more lemon for flavor.

Pro Tips

– Pick the right artichokes: go for ones that feel heavy for their size and have tight, squeaky leaves. If the leaves are open or browning theyre past their prime and will take longer to cook or taste bitter.

– Par-cook the bottoms for a fail-safe tender center: steam or microwave the trimmed chokes 6 to 8 minutes before stuffing so you dont have to bake forever. Pat them dry first so the filling actually sticks instead of sliding out.

– Toast the crumbs first and press them in good: toss the breadcrumbs in a little butter or oil in a skillet until lightly golden, then mix with the cheese and herbs. That step makes the topping crisp instead of soggy, and really helps the flavors bloom.

– Watch the browning and let them rest: uncover for the last few minutes or quick broil to brown, but stand right there so it doesnt burn. After you take them out let them sit 5 minutes so the stuffing firms up and the juices settle.