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Baked Stuffed Artichokes Recipe

Baked Stuffed Artichokes Recipe
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★★★★★

4.9 from 27 reviews

Baked Stuffed Artichokes are a delicious and hearty appetizer or side dish perfect for any meal. Featuring tender fresh artichokes filled with a savory mixture of Italian breadcrumbs, Parmesan cheese, garlic, and fresh parsley, then baked to golden perfection, this recipe offers a flavorful and comforting dish that’s both satisfying and elegant.

Ingredients

Scale

Artichokes

  • 4 large fresh artichokes

Stuffing

  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 1/4 cup melted butter
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Additional

  • 1/2 cup chicken or vegetable broth (optional)

Instructions

  1. Prepare the Artichokes: Preheat your oven to 375°F (190°C). Trim the stems off the artichokes and remove the tough outer leaves. Cut about 1-2 inches off the top of each artichoke. Use kitchen scissors to snip off the sharp tips of the remaining leaves. Gently spread the leaves apart to create space for the stuffing.
  2. Make the Stuffing: In a mixing bowl, combine the Italian breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Add the melted butter, olive oil, and lemon juice. Stir well until the mixture is moist and evenly combined.
  3. Stuff the Artichokes: Carefully fill each artichoke with the breadcrumb stuffing, pressing the mixture down firmly between the leaves. Also, pack stuffing into the center and around the base to ensure a generous filling.
  4. Bake the Artichokes: Place the stuffed artichokes upright in a baking dish. Pour the broth around the artichokes to add moisture while baking, if desired. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 45 to 60 minutes until the artichokes are tender and the stuffing turns a golden brown.
  5. Serve: Remove the artichokes from the oven and let them cool slightly. Serve warm as a flavorful appetizer or side dish, enjoying the tender artichoke hearts with their rich, savory stuffing.

Notes

  • Use fresh, large artichokes for best results.
  • Chicken broth can be substituted with vegetable broth for a vegetarian option.
  • To check doneness, a knife should easily pierce the base of the artichoke when baked.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
  • For an extra touch, sprinkle some extra Parmesan before baking for a crustier top.

Nutrition

Keywords: baked stuffed artichokes, artichoke recipe, Italian appetizer, savory stuffed artichokes, holiday side dish

Find it online: https://maicook.com/baked-stuffed-artichokes-recipe/