Don’t be intimidated by the thought of cooking artichokes—it’s easier than you think! Italians have been cultivating and enjoying this nutritious vegetable since the days of Ancient Rome. They may look inhospitable, but they are one of nature’s greatest edible gifts. Beneath their tough thorny leaves hides a delicious, tender heart. My favorite way to enjoy artichokes is stuffed with savory seasoned bread crumbs and parmesan cheese. Like my potato gnocchi, this stuffed artichoke recipe is just how my mom made it. As a kid, I thought there was nothing more fun than pulling the spiny leaves out with my fingers and scraping off the delicious breadcrumb stuffing with my teeth! The real prize, though, is the tender heart at the bottom of all those leaves, which has a buttery texture and a sweet and earthy flavor. Follow my easy instructions for choosing and prepping artichokes and find out why Italians adore this vegetable.
What’s in this Stuffed Artichoke Recipe
The ingredient list for this zesty stuffed artichoke recipe is short and simple. Here’s what you’ll need to make them.
Artichokes: There are numerous varieties of artichokes, both big and small. Some round and fat and some elongated and elegant. For this recipe, you’ll need four large, round “globe” artichokes, preferably with some of the stem attached. Lemon: A squeeze of lemon juice helps prevent the artichoke heads and stems from discoloring as you prep them. Breadcrumbs: Dry, unseasoned breadcrumbs are the main ingredient for the filling. You’ll need about 1 cup for this recipe. You can also substitute with gluten-free breadcrumbs. Garlic: Three pressed or finely minced garlic cloves punch up the flavor of the filling. Flat-leaf parsley: Finely chopped parsley adds color and a bit of zing to the filling. Parmigiano and Pecorino cheeses: Freshly grated cheese enriches the savory stuffing for the artichokes. You’ll need about 3/4 cup total. You can use one or the other, but I like to use a bit of both. Extra-virgin olive oil: A good glug drizzled over the artichokes as they head to the oven keeps them from drying out and enriches their flavor. Go for something smooth and rich, like our Italian Nocellara. Dry white wine: I add just a splash of dry white wine—about 1/2 cup—to the artichoke braising liquid to add a layer of complexity. The alcohol will cook out for the most part, but if you avoid alcohol entirely you can substitute with vegetable or chicken stock.
How to Select and Prepare Artichokes
Artichokes are classified as a vegetable, but they are actually the immature flower heads—buds, really—of a variety of thistle (if left to blossom, those oversized buds would turn into large purple flowers).Artichokes are expensive, and can seem intimidating from a cooking perspective, but they are worth the occasional splurge, and are easier to prep than you might think. Here’s what you need to know.
How to Select Artichokes
Like all vegetables, artichokes have a season. Early spring (March and April) is when artichokes are the most flavorful and tender. You’ll need globe artichokes for this recipe, which are about the size of a softball or slightly larger, with wide, leathery leaves on the outside. To tell if an artichoke is fresh:
Look for tightly packed leaves with few bruises, scratches, or blemishes. The artichoke itself should feel heavy; if it feels light, or if the leaves are open and split at the tips, it’s likely the artichoke is past its prime. Buy artichokes with some of the stem attached if you can find them. The stem is a bonus, as it can be braised with the artichokes and tastes delicious.
How to Prepare Artichokes
Whether you’re grilling artichokes, braising and stuffing them, or roasting them, they take some TLC to start. You need to remove the tough outer leaves and fibrous part of the stem, without allowing them to turn brown in the process. Here’s how:
Start with lemon water: Fill a bowl with water and squeeze in the juice of one lemon. Like apples, artichokes oxidize quickly, meaning they turn brown when exposed to the air. Immersing the freshly trimmed artichokes and stems in a bowl of lemon water helps to prevent them from turning brown. Trim the stems: Rinse the artichokes under running water and shake off the excess water. Cut off the stems flush with the base of the artichoke. With a sharp paring knife, trim the end of each stem, and then the tough outer layer. Place the trimmed stems in the bowl of lemon water. Trim the leaves: Remove any small, sparse leaves from the bottom of the artichokes, as well as any blemished outer leaves; then use a serrated knife to slice off the top inch of the artichoke. You can snip off the spiny tip of each of the outer leaves with kitchen scissors if you like, but this is optional, and I don’t do it. You can also use a spoon to scrape out the feathery choke located at the center of each artichoke, but I also skip this step. (It’s much easier to just pull off and discard the choke as you are eating your way through the artichoke.) Loosen the leaves: Use your fingers to gently open the artichoke to loosen the tightly packed leaves. This will make them easier to fill. Plunge the artichokes into the bowl of lemon water as you finish prepping them.
How to Make this Stuffed Artichoke Recipe
These stuffed artichokes come together in a handful of easy steps. Once prepped and stuffed, the artichokes get a long braise in the oven. Here’s how to make it.
Stuff the Artichokes
Get ready. Preheat the oven to 375°F. Make the filling. Do this before you trim the artichokes, so the flavors have a chance to mingle. Combine the breadcrumbs, pressed garlic, and chopped parsley in a bowl. Add the cheeses and 1 to 2 tablespoons olive oil, just enough to moisten the breadcrumbs without causing them to clump. Season with a generous pinch of salt, about 1 teaspoon, and mix very well with a fork or your fingers until well combined. Set the filling aside. Prep the artichokes. Follow the instructions above to clean and trim the artichokes and their stems. Stuff the artichokes. Remove the artichokes from the lemon water and pat them dry. Place them on a rimmed baking sheet to prevent breadcrumbs from scattering. With your fingers or a small spoon, open up the leaves of each artichoke and tuck in some of the filling in between the individual leaves. Sprinkle more filling on top. Place the filled artichokes in a Dutch oven or heavy-bottomed, oven-safe pot so that they fit snugly. They should nestle up against each other; this will keep them from toppling over or drying out while they are cooking. If there is any leftover filling, sprinkle it on top of the artichokes. Add the reserved stems to the pot, tucking them in between the artichokes.
Braise the Artichokes
Add liquid. Pour about 1/2 cup wine around but not over the artichokes and add enough water to come about 1/3 of the way up the sides of the artichokes. Season the artichokes with a pinch of salt and a light grinding of pepper and drizzle 2 to 3 tablespoons olive oil over them. Start on the stovetop, finish in the oven. Set the pot over medium-high heat and bring the liquid to a boil. Cover the pot with a tight-fitting lid and set it in the pre-heated oven. Let the artichokes braise for about 90 minutes, checking them from time to time to make sure there is always some liquid in the bottom of the pot (if not, add some). The artichokes are done when you can easily pull out a leaf and the breadcrumbs on top are browned and crisped. If you need to further crisp the top, slide the pot under the broiler for a minute or two. Serve and enjoy. Scoop the artichokes and stems into four shallow bowls (I use pasta bowls) and drizzle a thread of olive oil on top of each serving. Set a large empty bowl in the middle of the table, along with extra napkins. To eat, begin by pulling off the outer leaves with your fingers and use your teeth to scrape off the savory filling. Toss the discarded leaf into the empty bowl. As you get nearer to the choke, the leaves will become more tender. When they start to get thin and prickly, remove them, as well as the fuzzy choke, to expose the delicious artichoke bottom. This is your prize for all your hard work. Enjoy.
Tips for this Stuffed Artichoke Recipe
Here are a few tips to ensure your stuffed artichokes turn out deliciously tender, with a crispy bread topping:
Start with fresh, in-season artichokes. Avoid overly mature artichokes, which may be tough and fibrous when cooked. Don’t overstuff. Too much stuffing can mean soggy artichokes. Be generous, but don’t over-pack the leaves. Use the right-sized vessel. I bake the artichokes in a Dutch oven into which they fit snugly. The close fit prevents the artichokes from falling over and from drying out as they bake. Lid on. Make sure to use a pot with a tight-fitting lid to further keep the artichokes from drying out. Check for liquid. As the artichokes cook, check them now and again to make sure there is always liquid in the bottom of the pot. Don’t rush it. Oven-braised artichokes can take up to 90 minutes (or more) depending on their size. To tell if they’re done, tug on an exterior leaf. It should slide out easily. Broil if necessary. I don’t usually find this step necessary, as the artichokes always seem to brown in my Dutch oven even with the lid on. But, if the tops of your artichokes aren’t sufficiently crisped when they are cooked, uncover the pot and slide it under the broiler for a minute or two to brown.
What to Serve with Stuffed Artichokes
These stuffed artichokes are hearty enough to be a vegetarian main dish. You can serve them with a simple, refreshing salad like this Lemony Fennel Salad or this Cucumber Radish Salad. I also like to serve artichokes alongside a comforting bowl of soup. This Tomato Basil Soup is a great option. Browse all Mediterranean recipes.
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Mediterranean Roasted Artichoke Recipe
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Chicken Pasta with Spinach, Tomatoes, and Artichokes
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