Stuffed Artichoke Recipe

I absolutely adore this recipe because it transforms fresh artichokes into a gourmet experience that’s both comforting and sophisticated. The combination of Parmesan, garlic, and a hint of lemon zest makes every bite a savory delight, perfect for impressing friends at a dinner party or enjoying a cozy night in for myself.

I enjoy crafting recipes that take humble components and transform them into something truly special. My stuffed artichokes present tender leaves that wrap around a filling that’s more than just breadcrumbs.

This mixture of good things—garlic and Parmesan, for instance, and all the elements that keep a stuffing moist—results in flavors that pop with lemon zest and parsley and a drizzle of olive oil. If you want to take it over the top (and who wouldn’t?), toss in some pine nuts.

Ingredients

Artichokes are rich in fiber and antioxidants, promoting digestion and liver health.

Breadcrumbs: Contribute texture and a bit of crunch, give carbs for energy.

Parmesan cheese: a savory depth and offers protein and calcium for strong bones.

Garlic: Enhances flavor, is full of antioxidants, strengthens immune health.

Parsley: It has a high vitamin A and C content, which makes it good for immunity.

It is fresh and colorful.

Lemon Juice and Zest: Intensifies taste, imparts vitamin C, and helps with digestion.

Olive oil: It offers heart-healthy fats and is rich in antioxidants.

And it contributes moisture.

Pine Nuts: A Flavorful Nut, Just a Source of Healthy Fats, Proteins, and Nutrients.

Ingredient Quantities

• 4 large fresh artichokes
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil
• 1 cup chicken broth or vegetable broth
• 1/4 cup pine nuts (optional)

Instructions

1. Begin with the artichokes. Trim stems and remove tough outer leaves. Cut top third off each artichoke. Snip sharp leaf tips with kitchen scissors.

2. Fill a big bowl with water and add the juice from half of a lemon so the artichokes don’t turn brown. Put the artichokes in the bowl, in the water, and weigh them down with a plate or something heavy so they stay totally submerged.

3. In a medium bowl, mix well the following ingredients: breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, lemon zest, salt, black pepper, and, if you choose to use them, pine nuts.

4. Pour 1/4 cup of olive oil into the breadcrumbs and toss until you have a moist mixture.

5. Eliminate the artichokes from the H2O and gently force the leaves apart to create space for the stuffing.

6. Stuff the breadcrumb mixture into each artichoke, filling between the leaves and in the center, too.

7. Pick a pot that is large enough to hold the artichokes and fits them snugly. Put the artichokes in the pot.

8. Pour the broth into the pot around the artichokes and drizzle the remaining olive oil over them.

9. Put the lid on the pot and heat it to medium to bring it to a simmer. Turn the heat down to low and let it cook for 35-45 minutes, or until the leaves come away from the heart with little resistance and are tender.

10. Warm or at room temperature, serve the stuffed artichokes with the remaining lemon juice drizzled on top. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Kitchen scissors
4. Large bowl
5. Medium bowl
6. Lemon juicer or citrus reamer
7. Spoon or spatula for mixing
8. Pot with lid
9. Plate or other heavy object to weigh down artichokes
10. Measuring cups and spoons

FAQ

• Q: How do I prepare the artichokes before stuffing them?A: Remove the tough outer leaves and trim the stems. Cut off the tops, making the cut about 1/2 inch from the top, and gently open the leaves to create room for the stuffing.
• Q: Can I make this dish ahead of time?You can absolutely prepare the stuffed artichokes several hours in advance and refrigerate them. Pop them in the oven just before you plan to serve them, and they’ll be just as tasty as they would be if you had made them right before the meal.
• Q: What is a good substitute for pine nuts?If needed, you can substitute slivered almonds or chopped walnuts for pine nuts.
• Q: How do I know when the artichokes are done baking?A: When the artichokes are finished cooking, they will yield to a gentle tug on a leaf from the middle. The breadcrumbs will be golden brown and crisp.
• Q: Can I use canned artichokes for this recipe?A: For stuffing, it’s best to use fresh artichokes. Canned artichokes are too soft to hold the stuffing well.
• Q: Is there a vegetarian option for this recipe?A: Yes, just substitute vegetable broth for chicken broth to make it vegetarian.

Substitutions and Variations

Breadcrumbs: For a different texture in your recipe, you can use panko or crushed crackers in place of breadcrumbs.
Parmesan cheese: For a flavor close to this, use Pecorino Romano or Asiago.
Garlic: Replace fresh garlic with 1/4 teaspoon of garlic powder.
Fresh parsley: Substitute fresh basil or cilantro for a different fresh herb flavor.
Pine nuts: If you want a similar crunch, you can substitute chopped almonds or walnuts.

Pro Tips

1. Select Fresh Artichokes When choosing artichokes, go for ones with tight leaves and a deep green color. They should feel heavy for their size. Avoid any with brown spots or a dry appearance.

2. Perfecting the Stuffing Toast the breadcrumbs slightly in the oven before using them to give the stuffing a deeper flavor. Watch carefully to prevent burning.

3. Even Cooking Tip For more even cooking, consider trimming the base of the artichokes so they sit flat in the pot. This also helps them absorb more of the broth flavor.

4. Enhance Flavor Add a splash of white wine to the broth for an extra layer of flavor, which will complement the other ingredients beautifully.

5. Serving Suggestion Before serving, sprinkle a bit more Parmesan on top and place the artichokes under a broiler for a minute or two to create a crispy golden crust on the stuffing.