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!
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.
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.
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
- Lemon Juice and Zest
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.
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.
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
- 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:
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.
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.
We love serving stuffed artichokes with these main dishes:
Sauvignon Blanc, Pinot Grigio, Grüner Veltliner, or Albariño.
- 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
- 2½ tbsp olive oil
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 crumbs¼ cup shredded parmesan cheese2 tbsp chopped parsley2 cloves garlic, minced¼ tsp salt¼ 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.