Crispy breadcrumb, savory Parmesan, and naturally earthy artichokes combine to create a tasty take on this Italian classic
You’ve heard of stuffed portabello, you’ve seen stuffed peppers, now get ready for a whole different kind of flavor experience: the stuffed artichoke! While I’ve had myself my share of artichoke dips, I never had stuffed artichokes before this recipe and, if I may say, they came out delicious! Whilst artichokes are notorious for their inedible parts and overall bitter flavors, here crispy breadcrumbs, savory Parmesan, and naturally earthy artichokes meld together in the oven to make a delicious dish that’ll have you gobbling down more than you expected to. Plus, it hardly took any work to make and tastes amazing on a multitude of levels!
What Exactly Are Artichokes?
Artichokes, if you can believe it, are flowers that have yet to bloom! Their bulbous shape is similar to young flowers of similar thistle plants and, once bloomed, the artichoke flower becomes coarse and unpleasant to eat. That rough part (the “choke” of the artichoke) has to be removed in every dish they’re made with and gives them a reputation for difficulty – but the truth is that, aside from this removal, artichokes are easy to work with, highly nutritious, and absolutely delicious!
Artichokes are jam-packed with nourishing essential vitamins and minerals like vitamin C and magnesium! Vitamin C aids in the absorption of iron and helps boost your immune system while encouraging healthy skin (an added bonus!); meanwhile, magnesium is super useful for helping to regulate blood sugar and muscle function!
How to Make Ahead and Store?
Stuffed artichokes are best made ahead or stored for later before they’re baked! If you’re prepping for dinner (even as far as 2 days ahead!), stuff your artichokes and get them ready for the oven, but put them in the fridge until you’re ready. Then, bake at 400ºF and serve hot! If you’re looking to store your finished artichokes for later, put them into a small, resealable container and bake briefly to ensure thoroughly heated (but not burnt) before eating!
Removing the Choke Is Such A Chore! Is There an Easier Way?
The easiest way to remove the flowering choke of an artichoke, unfortunately, doesn’t work for stuffed artichokes as it involves cutting the artichoke in half and pulling from within. If you’re struggling to get the choke out, use a melon baller – a melon baller typically has a longer stem and smaller spoon head, making it easier to get into the center of your artichoke.
Serving Suggestions
Stuffed artichokes make an excellent side dish, entrée, or appetizer – but, no matter how you serve it, you shouldn’t serve it alone! Try stuffed artichokes with other Italian holiday staples like Caprese pasta salad or a classic Italian sausage soup, or serve it ahead of a healthy and hearty roast chicken, the centerpiece of any holiday table!
Stuffed Artichokes
Ingredients
- 1 lemon halved
- 3 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic minced
- 2 tablespoons olive oil plus more for drizzling
- 1/4 cup fresh parsley finely chopped
- 1 cup water
- 1/2 cup dry white wine
- Salt to taste
Instructions
- Preheat the oven to 400°F.
- Fill a large bowl with water and squeeze the juice of the lemon into it. Place the artichokes in the lemon water to prevent browning.
- Trim the stems from the artichokes so they sit flat. Cut off the top third of each artichoke and snip the sharp tips from the remaining leaves.
- Spread the leaves of the artichokes apart and remove the fuzzy choke from the center with a spoon.
- In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, olive oil, and chopped parsley to create the stuffing.
- Remove the artichokes from the water, drain, and pat dry. Stuff the breadcrumb mixture between the leaves of each artichoke.
- Place the stuffed artichokes in a baking dish, pour water and white wine into the base of the dish, and season with salt.
- Drizzle olive oil over the artichokes and cover the dish with foil.
- Bake covered for 30 minutes, then uncover and bake for an additional 30 minutes or until the leaves can be easily pulled off.
- Serve the artichokes warm with additional olive oil or melted butter for dipping.
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