Stuffed Artichokes Recipe

Let me tell you, there’s nothing quite like the satisfaction of diving into a perfectly stuffed artichoke; it’s like uncovering layers of delicious secrets one leaf at a time.

I really adore how artichokes, when stuffed, combine the humble, yet flavorful, essence of fresh parsley and garlic with the richness of Parmesan. When you eat an artichoke that’s been stuffed and then braised, you’re tasting the tender, yet somehow dente, vegetable meat—if you can call it that—plus the ingredients that make up the stuffing and, of course, the flavorful broth.

Italian breadcrumbs are a must, as they somehow remain crunchy throughout the dish. And speaking of crunch, the squeeze of lemon at the end really puts the brightness in the dish!

Of course, lemon enhances the nutritional value of the dish since Vitamin C is abundant in that fruit.

Stuffed Artichokes Recipe Ingredients

• Artichokes: Rich in fiber, promote digestive health, and are low in calories.
• Italian Breadcrumbs: Adds crunch and texture, primarily carbohydrate-based.
• Parmesan Cheese: Provides a nutty flavor, adds protein and calcium.
• Fresh Parsley: Adds freshness, rich in antioxidants and vitamin K.
• Garlic: Enhances flavor, known for its immune-boosting properties.
• Olive Oil: Adds healthy fats, aids in absorbing nutrients, enhances taste.
• Lemon: Adds tangy brightness, high in vitamin C, supports immune function.

Stuffed Artichokes Recipe Ingredient Quantities

• 4 large artichokes
• 1 cup Italian breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, cut into wedges
• 2 cups water or vegetable broth
• Extra olive oil for drizzling

How to Make this Stuffed Artichokes Recipe

1. Trim the ends of the artichoke stems so they sit flat and cut about 1 inch off the top. Remove some of the small leaves at the bottom of the artichoke and trim the pointy ends off the remaining leaves. Then the artichoke is ready for cooking.

2. Delicately open the leaves so as not to break them. They are very fragile. Rinse the artichokes under cold water. I do this outside and use a sprayer. I am very particular about cleaning and so should you.

3. Combine the breadcrumbs, Parmesan cheese, parsley, minced garlic, salt, and black pepper in a bowl.

4. Pour 1/4 cup of olive oil into the mixture and combine until the breadcrumbs are uniformly damp.

5. Pack the breadcrumb mixture between the leaves of each artichoke, spreading them gently apart to fill evenly.

6. Position the prepared artichokes in a big pot. Make sure they’re standing up straight. Pour in water or vegetable broth until it reaches about 1 inch up the sides of the artichokes.

7. Add a bit of extra olive oil to each stuffed artichoke.

8. Put a lid on the pot and heat it until boiling. Then, lower the heat to achieve a simmer. Let the cooking process continue for 45-60 minutes. During this time, the leaves will become tender and will come off of the stem easily.

9. Carefully remove the artichokes from the pot and let them cool a bit before serving.

10. Lemon wedges are the perfect accompaniment to artichokes. Squeeze them over the artichokes for a bright finish. Enjoy!

Stuffed Artichokes Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Bowl
4. Measuring cups
5. Measuring spoons
6. Spoon or spatula for mixing
7. Large pot with a lid
8. Tongs or slotted spoon
9. Lemon squeezer (optional)

FAQ

• How do I prepare the artichokes for stuffing?Chop off the tops and stems of the artichokes and peel the tough, outer-layer leaves off. Then, split the center open a little bit to make way for the stuffing.
• Can I use dried parsley instead of fresh?Yes, 1 tablespoon dried parsley (more concentrated than fresh)
• Is it necessary to use vegetable broth instead of water?For more flavor, use vegetable broth when cooking the artichokes; if you prefer, though, water is a perfectly good substitute.
• How do I know when the artichokes are cooked?The artichokes are complete when the leaves are soft and can be easily removed, usually after a steaming session of 30 to 45 minutes.
• Can I prepare the stuffing ahead of time?Indeed, the breadcrumbs, cheese, parsley, garlic, salt, and pepper can be combined the day prior and kept in a sealed container. You can also prepare the mixture more than one day ahead of time.
• What can I serve with stuffed artichokes?They are a fantastic first course or accompaniment to grilled meats, pasta, or a fresh salad.
• Is there a substitute for Parmesan cheese?Pecorino Romano or Asiago can serve as substitutes for Parmesan, offering completely different flavors and textures in a dish.

Stuffed Artichokes Recipe Substitutions and Variations

1 cup Italian breadcrumbs: Substitute panko breadcrumbs for a crunchier texture.
1/2 cup grated Parmesan cheese: Substitute with Pecorino Romano for a more pronounced flavor.
Substitute fresh basil or cilantro for a different herbal note when using the 1/4 cup chopped fresh parsley called for in your recipe.
Two cloves of minced garlic can be replaced with half a teaspoon of garlic powder if fresh garlic is not to hand.
1/4 cup olive oil. For a richer taste, substitute with melted butter.

Pro Tips

1. Pre-Soak the Artichokes: Before trimming, soak the artichokes in lemon water for about 15 minutes. This can help prevent browning and ensure a cleaner final product.