Italian Stuffed Artichokes (Steamed or Baked)

Stuffed Artichokes Recipe

Class up your next special occasions or weekday meal by serving Stuffed Artichokes! A nice change of pace from Air Fryer Artichokes and Grilled Artichokes, this stuffed artichokes recipe is loaded with classic Italian flavors – Pangrattato (bread crumbs), garlic, parmesan cheese and more.

This artichoke recipe makes the perfect appetizer, side dish or even main dish! 

Hand pulling a leaf away from an artichoke.

Cooking Artichokes

Steamed Artichokes

Our preferred method when cooking artichokes is to steam them. We find steamed artichokes maintain a nice velvety texture and tend to cook a bit more evenly than baked artichokes.

If you’re looking for a crisp, golden brown crust you can always broil for 1-2 minutes after steaming.

Baked Artichokes

If you prefer to bake artichokes, you’ll bake at 375°F for 40-45 minutes.

Both cooking methods will require a large pot, or dutch oven, and water.

Large silver pan with two artichokes with their tops cut off inside.

Ingredients

Here are the main ingredients required to make steamed stuffed artichokes. For the full list of ingredients, please reference the recipe card below:

  • Large Artichokes (Globe Artichoke or Purple)
  • Pangrattato (Italian Bread Crumbs) or Panko
  • Parmesan Cheese
  • Garlic
  • Lemon Juice and Zest
Ingredients required to make Stuffed artichoke recipe.

How to Make

Here’s a quick overview to making steamed artichokes. Reference the recipe card below for full details and instructions.

Prepare – Remove the tough outer leaves of the artichokes near the base and cut off the top of each artichoke with a serrated knife or kitchen shears. Make sure to use a sharp knife!

Make the Breadcrumb Mixture – Mix fresh breadcrumbs, parmesan cheese, garlic, parsley, lemon zest, salt and black pepper in a large bowl.

Side by side photos showing cut vegetables and a bowl full of herbs and breadcrumbs.

Stuff the Artichokes – Top the artichokes with the breadcrumb mixture. Get in all the nooks and crannies! 

Cooking – Cooking time will vary depending on the size of the artichokes and cooking method. Cook until the artichoke leaves are soft and peel away with ease.

Side by side photos showing breadcrumbs on vegetables and a cooked vegetable on a white plate.

Optional Stuffing Ingredients

Bulk it up! Here are additional ingredient ideas for stuffed artichoke filling, you may consider adding:

  • Red Pepper Flakes 
  • Anchovy Paste or Chopped Anchovies
  • Capers
  • Diced Cooked Bacon or Pancetta 
  • White Wine (add 1/4 cup to the breadcrumb mixture)
  • Italian Sausage
  • Pine Nuts or Walnuts

Artichoke Dipping Sauce

If you love a good dipping sauce, here are some sauce recipes to consider making and serving with the cooked artichokes:

Recipe Tips

Size of the Artichoke – Make sure your whole artichokes are similar size as to ensure even cooking.

How to Clean an Artichoke – Cut the artichoke as directed and soak in a bowl of cold lemon water for 30 minutes. If short on time, just rinse with cold water and pat dry.

Maximize Filling – Gently spread the leaves away from the center, with your fingers, to allow extra filling to fit in the crevasses. 

Fingers spreading apart leaves of a cut artichoke.

Center of The Artichoke – Use a grapefruit spoon to remove the fuzzy choke to get to the heart of the artichoke. 

Storage – Wrap in foil and place in the refrigerator for 3-4 days. To re-heat, wrap in foil and bake at 375°F, until warm throughout.

Freeze – Can you freeze stuffed artichokes? Yep. Just let them cool to room temperature, pre-freeze for 1-2 hours, wrap in foil and place in an airtight freezer bag.

Breadcrumbs sitting atop a cut artichoke on a white plate.

Serving Ideas

We love serving stuffed artichokes with these main dishes:

Prime Rib
Smoked Rack of Lamb
Smoked Chuck Roast
Picanha
Air Fryer Cornish Hen
Milanese de Pollo

Drink Pairings

Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, or Albariño.

stuffed artichokes on a white plate.

Italian Stuffed Artichokes (Baked or Steamed)

Class up your next special occasions or holiday meal by serving Stuffed Artichokes! A nice change of pace from Air Fryer Artichokes and Grilled Artichokes, this stuffed artichokes recipe is loaded with classic Italian flavors – Pangrattato (bread crumbs), garlic, parmesan cheese and more.
5 from 60 votes
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 servings
Calories: 304kcal
Author: Darcey Olson
Cost: $7

Ingredients

  • 2 large artichokes, trimmed
  • 1 large lemon, juiced and zested
  • ¾ pangrattato or Italian bread crumbs ((*Note 1))
  • ¼ cup shredded parmesan cheese
  • 2 tbsp chopped parsley
  • 2 cloves garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • tbsp olive oil

Instructions

CLEAN & CUT THE ARTICHOKES

  • Rinse the artichoke with cold water and pat dry with a paper towel. Remove any stray leaves from the stem (bottom) of the artichoke.
    2 large artichokes, trimmed
  • Remove the thorny tips from the leaves with a sharp knife or kitchen shears.
  • Cut 1" off the top of the artichoke. Cut the stem to approx. 1", ensuring the stem is straight so it will stand upright when cooking.
  • Gently spread the leaves away from the center, with your fingers, and immediately submerge in a bowl of cold water with the juice of half the lemon. Set aside until ready to stuff.
    1 large lemon, juiced and zested

STUFFING THE ARTICHOKES

  • Add the bread crumbs, parmesan cheese, parsley, garlic, salt, and black pepper to a large bowl and mix to combine. Set aside.
    ¾ pangrattato or Italian bread crumbs, ¼ cup shredded parmesan cheese, 2 tbsp chopped parsley, 2 cloves garlic, minced, ¼ tsp salt, ¼ tsp black pepper
  • Remove the artichokes from the water and pat dry.
  • Squeeze the rest of the lemon juice over the artichokes then fill the leaves with the stuffing, as well as, pilling on the top.
  • Drizzle with olive oil and sprinkle with lemon zest, to taste.
    2½ tbsp olive oil

COOKING THE ARTICHOKES

  • Steaming – Transfer the artichokes to a large stock pot, ensuring they can stand up without tipping over. Add enough water to cover the bottom row of leaves. Cover and bring to a boil over high heat. Reduce heat and simmer for 45 minutes, or until tender. OPTIONAL: broil on high for 1-2 minutes to crisp up the breadcrumbs. Serve immediately for best texture and flavor.
  • Baking – Pre-heat the oven to 375°F. Transfer the artichokes to a baking dish or dutch oven, ensuring they all stand up without tipping over. Add enough water to reach the bottom row of leaves. Cover with the lid or a piece of aluminum foil. Bake for 40-45 minutes, or until tender. Serve immediately for best texture and flavor.

Notes

Note 1 – Replace with Panko, if desired.
Storage – Wrap in foil and place in the refrigerator for 3-4 days.
Re-heat – Wrap in foil and bake at 375°F, until warm throughout.

Nutrition

Calories: 304kcal | Carbohydrates: 24g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 650mg | Potassium: 724mg | Fiber: 11g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 54mg | Calcium: 246mg | Iron: 3mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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