Baked Stuffed Artichoke
Ingredients
- 4 large artichokes
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil, plus more for drizzling
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- Lemon wedges for serving
Preparation
Step 1: Prepare the Artichokes
- Trim the artichokes by cutting off the top 1–2 inches of the leaves and trimming the stems so they sit flat.
- Use scissors to snip off the sharp tips of the outer leaves.
- Gently spread the leaves apart and remove the small inner leaves to expose the choke.
- Use a spoon to scoop out the fuzzy choke, creating a hollow space in the center.
Step 2: Make the Filling
- In a mixing bowl, combine the breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
- Drizzle the mixture with olive oil and toss until it resembles wet sand.
Step 3: Stuff the Artichokes
- Gently open the artichoke leaves and fill each leaf with the breadcrumb mixture, pressing lightly to adhere.
- Continue until the center cavity is stuffed and the leaves are filled.
Step 4: Prepare for Baking
- Preheat your oven to 375°F (190°C).
- Place the stuffed artichokes upright in a baking dish.
- Pour the chicken broth into the bottom of the dish to keep the artichokes moist while baking.
- Drizzle the tops of the artichokes with olive oil for extra flavor.
Step 5: Bake the Artichokes
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the breadcrumbs are golden brown and the artichoke leaves are tender when pulled.
Step 6: Serve
- Remove the artichokes from the oven and let them cool slightly.
- Serve warm with lemon wedges on the side for a zesty finish.
Tips for Success
- Tender Artichokes: To ensure even cooking, make sure the artichokes sit upright and snugly in the baking dish.
- Flavor Boost: Add a splash of white wine to the broth for a more robust flavor.
- Prep Ahead: Stuff the artichokes in advance, cover, and refrigerate until ready to bake.
Variations
- Cheesy Upgrade: Add shredded mozzarella or fontina cheese to the breadcrumb mixture for an extra cheesy filling.
- Spicy Option: Mix a pinch of red pepper flakes into the stuffing for a little heat.
- Gluten-Free: Use gluten-free breadcrumbs for a gluten-free version.
Why You’ll Love These Baked Stuffed Artichokes
- Impressive Presentation: A show-stopping dish perfect for special occasions.
- Rich and Savory: The breadcrumb filling is packed with cheesy, garlicky goodness.
- Healthy and Satisfying: A nutritious vegetable dish that doesn’t skimp on flavor.
Enjoy!
