Many Italian American meals wouldn’t be complete without a platter of gorgeous stuffed artichokes on the table waiting to be devoured. If you’ve longed for such an artichoke, this recipe is the one you’ve been waiting for.
The moment these vegetables show up at the market, I bring them home, fill each one bursting with garlic, breadcrumbs, and other savory delights, and bake them until tender. It takes a bit of time to trim the artichokes, but the rest is smooth sailing towards a perfect Sunday supper, no matter what day it is.
Feeding a crowd, or just the two of you? Click and slide the number next to ‘servings’ on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How do you make Stuffed Artichokes?
After a bit of trimming, fresh artichokes are filled with a mixture of breadcrumbs, herbs, and cheese and baked in a pan of water in the oven until fragrant and tender.
How do you choose a good artichoke?
First, make sure the artichoke leaves are intact, and have tightly-packed leaves; splayed leaves are a sign your vegetables is dehydrated, a sure sign of age.
Can Stuffed Artichokes be frozen?
If you’re cooking ahead, this recipe can be frozen successfully before baking for up to three weeks. When you’re ready to bake them, they can go straight into the oven from the freezer.
How far in advance can you make Stuffed Artichokes?
To get a leg up on mealtime, you can prep this recipe the day before serving and store them in the refrigerator. Bake them the day you need them.
Can Stuffed Artichokes be made in a crock pot?
If you’re looking for a crock pot friendly recipe, these artichokes are a snap to make. Arrange the artichokes upright in the bottom of the pot, add maybe an inch of water, drizzle some olive oil over the artichokes, and cook on high for 3-4 hours, or on low 5-6 hours. If you love crispy breadcrumbs, finish them in the oven for an extra five minutes.
What kinds of things can I add to Stuffed Artichokes?
You can really dress up this recipe, using ground turkey or veal, Italian sausage, or prosciutto. For all-out indulgence, consider lump crabmeat. Some cooks simmer the artichokes in tomato sauce instead of water. And some cooks swear by adding a bit of anchovy paste to the filling for a little extra umami punch.
Can I make gluten free Stuffed Artichokes?
If you prefer to go gluten free, you can substitute out your favorite gluten free breadcrumb mix for the traditional breadcrumbs, or use cooked quinoa in place of the breadcrumbs.
Can I make Stuffed Artichokes on the stove?
This is such a popular recipe, that over the years many people were taught to make these on the stove in a covered pot. Depending on what works best for you and how much oven space you have, you can too.
How long should I cook Stuffed Artichokes?
Based on the size of the artichoke, you may need to cook yours a little longer or less; try to aim for a tender artichoke when poked at the base with the tip of a sharp knife.
For the stuffing:
For the artichokes:
- 2 large globe artichokes
- 3 slices lemon divided
- 1 bay leaf
- 2 cloves garlic
- 2 tablespoons olive oil
To make the stuffing:
- In a large bowl, stir together the breadcrumbs, olive oil, parmesan cheese, garlic, lemon zest, parsley, oregano, and pepper. Set aside.
Prepare the artichokes
- Using a serrated knife, cut off the stem and 1 inch off the top of the artichokes. Using kitchen scissors, cut off 1/2-inch of the tips of all the artichokes leaves.
- Use one slice of lemon to rub over the cut edges of the artichokes to keep them from turning brown.
- Pull open the center leaves of the artichoke. Pull out and remove inner yellow artichoke leaves. Using a small metal spoon, scrape out and remove the inner fuzzy choke.
To stuff the artichokes:
- Preheat oven to 375 degrees.
- Place prepared artichokes on a work surface. Using your fingers, fill the artichoke with stuffing. Stuff filling between each large leaf and in the center.
To bake the artichokes:
- In a small baking dish sized to hold the artichokes closely together, add ½ inch hot water. Add 2 remaining slices lemon, bay leaf, and garlic. Arrange stuffed artichokes upright in water bath.
- Drizzle with remaining 2 tablespoons olive oil and cover tightly with aluminum foil. Pierce the foil a few times with a knife to vent steam.
- Bake 1 hour or until a knife slides easily into the artichoke heart and outer leaves can be easily removed. Serve hot or at room temperature.
- To make fresh bread crumbs, pulse 6 slices stale, dry bread in a food processor until finely ground.