Description
Baked Stuffed Artichoke with delicious breadcrumb filling, perfect for a comforting and crowd-pleasing dish.
Ingredients
Scale
- 4 large artichokes (about 10–12 oz/300-350g each)
- 2 cups (200g) breadcrumbs (preferably homemade or Italian-style)
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (25g) grated Pecorino Romano cheese
- 4 garlic cloves, minced (about 2 tablespoons)
- 1/4 cup (15g) fresh parsley, finely chopped
- 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- Zest of 1 lemon (about 1 tablespoon)
- 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
- 1/2 cup (120ml) vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 lemons, halved (for rubbing and serving)
Instructions
- Step 1: Prepare the Artichokes Start by filling a large bowl with cold water and squeezing in the juice of half a lemon. Cut off the stems of your artichokes so they sit flat, then trim about 1 inch from the tops. Using kitchen scissors, snip the sharp tips from each leaf. As you work, rub each cut surface with lemon to prevent discoloration. Place the trimmed artichokes in the lemon water while you prepare the stuffing.
- Step 2: Create the Stuffing In a medium bowl, combine the breadcrumbs, Parmesan, Pecorino Romano, minced garlic, chopped parsley, oregano, lemon zest, salt, pepper, and red pepper flakes if using. Mix thoroughly, then drizzle in the olive oil while stirring until the mixture resembles wet sand. The perfect stuffing should hold together when squeezed but still be loose enough to work between the artichoke leaves.
- Step 3: Stuff the Artichokes Preheat your oven to 375°F (190°C). Remove the artichokes from the water and shake off excess moisture. Turn them upside down on paper towels to drain completely. Gently spread the leaves apart, working from the outside in, removing the small purple inner leaves and scraping out the fuzzy choke with a small spoon. Sprinkle salt inside each artichoke, then pack the stuffing mixture between the leaves, working from the outer layers inward. Make sure to get stuffing between as many leaves as possible – this is where all the flavor will develop!
- Step 4: Bake to Perfection Arrange the stuffed artichokes in a baking dish that’s just large enough to hold them snugly. Pour the broth into the bottom of the dish and drizzle each artichoke with additional olive oil. Cover tightly with aluminum foil and bake for 45 minutes. Then remove the foil, baste the artichokes with the liquid from the baking dish, and continue baking uncovered for another 15-20 minutes until the tops are golden brown and crispy and a leaf pulls away easily when tugged.
- Step 5: Serve and Enjoy Let the baked stuffed artichokes cool for about 5 minutes before serving. Drizzle with any remaining liquid from the baking dish and serve with lemon wedges for squeezing over the top. To eat, pull off the outer leaves one by one, dip in any extra pan juices if desired, then scrape the soft, flavorful portion off with your teeth. Once you reach the heart, cut it into pieces and savor the delicious reward!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 artichoke
- Calories: 430
- Sugar: 2g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg