Overview:
Take the plain boiled artichoke experience up a notch with these lemony, cheesy, golden stuffed variants. Whether you’re aiming for an impressive appetizer or a standout side dish, this stuffed artichoke recipe won’t disappoint!
Preparation Guide:
While whole artichokes can seem daunting due to their spiky exterior and fuzzy choke, this recipe walks you through every step, ensuring a tender inside and a golden, crispy outside. The artichokes can even be prepped up to step 7 and stored in the fridge for 2 days!
Stuffed Artichoke Insights:
Many Italian versions of stuffed artichokes contain olive oil, breadcrumbs, garlic, cheese, and parsley. This rendition adds lemon zest, optional anchovies, and red pepper flakes to boost the flavor.
Recipe:
Ingredients:
- 2 tbsp. + 1/2 tsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
- 6 tbsp. olive oil
- 4 cloves garlic, grated
- 2 anchovy fillets in olive oil, rinsed and minced (optional)
- 1/4 tsp. red pepper flakes
- 2 c. Italian seasoned breadcrumbs
- 1 c. grated parmesan cheese
- 1/4 c. finely chopped Italian parsley (+ extra for garnish)
- Melted salted butter (for serving)
Instructions:
- Fill a large pot with 4 quarts of water and add 2 tablespoons of salt. Zest the lemon, reserve the zest, and squeeze the juice into the pot, adding the squeezed lemon halves.
- Trim the artichokes: remove the stem end and tough outer leaves. Cut an inch from the top, trim the pointed tips, and submerge them in lemon water.
- Bring the water to boil, cover, and simmer until artichokes are tender (25-30 minutes). Then, let them cool.
- Preheat oven to 375°F.
- In a skillet, heat oil and add garlic, optional anchovies, pepper flakes, the remaining salt, and lemon zest. Stir in breadcrumbs after 1-2 minutes and transfer to a bowl to cool. Mix in the cheese and parsley afterward.
- Open up the artichokes, remove the fuzzy choke, and place them in a casserole dish.
- Stuff each artichoke with about ½ cup of the breadcrumb mixture, ensuring it gets between the leaves.
- Bake until breadcrumbs turn golden brown (15-20 minutes).
- Allow cooling for 10 minutes, garnish with parsley, and serve with melted butter.
Serving Tip:
Guests should pull artichoke leaves individually, dip them in butter, and scrape the flesh and stuffing with their teeth. Provide a bowl for discarded leaves.
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