Italian Stuffed Artichokes (Baked or Steamed)

Italian Stuffed Artichokes (Baked or Steamed)

Class up your next special occasions or holiday meal by serving Stuffed Artichokes! This stuffed artichokes recipe is loaded with classic Italian flavors - Pangrattato (bread crumbs), garlic, parmesan cheese and more.

Course Appetizer, Side Dish

Cuisine Italian

Keyword Artichokes, Holiday Appetizer, Holiday Side Dish

Prep Time 10

Cook Time 45

Total Time 55

Servings 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
2½ 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