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Who’s intimidated by Stuffed Artichokes? Not you! Because you know after all the prep work is done, you can look forward to tender artichokes with cheesy, garlicky breadcrumbs tucked between the leaves and baked until golden and crispy. Pass the lemony dipping sauce, please!

Baked artichokes in baking dish

Why You’ll Love This Italian Stuffed Artichokes Recipe

  • The Best Way to Enjoy the Oddest Vegetable. Don’t get me wrong, I love Spinach Artichoke Mac and Cheese, but prepping whole artichokes for stuffing makes me wonder why and how anyone decided to try to eat these things. Then I eat them and remember: oh, that’s why. They’re almost buttery in texture, with notes of nuttiness and just enough earthiness to make things interesting. They’re also a great vehicle for delivering cheesy, crispy breadcrumbs.
  • Classic Italian Appetizer. Stuffed artichokes have a little bit of that retro flair going for them, and if you grew up in an Italian-American family, you may remember your Nonna making this recipe for special occasions. Just add Eggplant Parmesan as a main course and you’ll be set!
  • Something Different. I love vegetables, but I do get in veggie ruts now and then—you know, making the same rotation of Sautéed Green Beans, Roasted Broccoli, and Air Fryer Cauliflower week after week. Artichokes rarely appear on the menu, so when I do make Italian stuffed artichokes, it feels like a treat. (While they’re traditionally served as an app, we often enjoy them as a side dish with a simple protein like Pan Fried Chicken Breast!)
Stuffed artichoke on plate with bowl of lemon dipping sauce

How to Make Stuffed Artichokes

The Ingredients

For the Stuffed Artichokes:

  • Lemon. This keeps the artichokes from browning.
  • Artichokes. You’ll need fresh globe artichokes; look for ones that feel heavy for their size (a good tip for almost all produce), with leaves that are closed, not open. When you squeeze the leaves, you’ll notice that they squeak!
  • Plain Breadcrumbs. I like to use whole wheat, which adds a little more depth to the flavor.
  • Grated Parmesan. I recommend grating your own off the block. You’re already making stuffed artichokes, you might as well go all out!
  • Garlic. Because they only thing better than cheesy breadcrumbs is garlicky cheesy breadcrumbs.
  • Fresh Herbs. Parsley, tarragon, basil, or cilantro.

Artichoke Dipping Sauce:

  • Mayo. Not a fan? Use plain Greek yogurt or sour cream instead.
  • Lemon. For a tangy, creamy, dreamy sauce.

Dietary Note

It’s easy to make gluten-free baked stuffed artichokes—just substitute your favorite gluten-free breadcrumbs or make your own by pulsing stale slices of gluten-free bread in your food processor until coarse crumbs form.

The Directions

Cutting stem off of artichoke
  1. Lop Off the Stem. This allows the artichoke to sit upright.
Peeling outer leaves from artichoke
  1. Pull Off the Outer Leaves. They’re tough and thick.
Cutting top off of artichoke
  1. Cut the Top. About 1 1/2 inch so you can see the spiral of leaves inside.
Kitchen shears trimming artichoke
  1. Trim. Use kitchen shears to trim the thorny pointed ends of the remaining leaves.
Parking knife cutting around choke in artichoke
  1. Start Removing the Choke. Run a pairing knife around the spiky inner leaves of the artichoke. Pull out the center leaves.
Spoon scooping choke from center of artichoke
  1. Keep Going. Use a large spoon to scoop out the center and the fuzzy choke underneath the leaves. 
Hand holding artichoke after removing choke
  1. Repeat. Place the prepared artichoke in a bowl of lemon water and repeat with the remaining artichokes.
Overhead view of ingredients for breadcrumb mixture in small bowl
  1. Make the Seasoned Breadcrumbs. Combine the breadcrumbs, Parmesan, garlic, parsley, olive oil, and salt. 
Spooning breadcrumb mixture into artichokes
  1. Stuff. Set the artichokes in a baking dish, separate the leaves a bit, and stuff the breadcrumb mixture between them and in the hollowed center. Pour some of the lemon water into the baking dish.
Italian stuffed artichokes in baking dish
  1. Bake. Cover with foil and bake stuffed artichokes for 45 minutes, then remove the foil and bake for 15 to 20 minutes more, or until the stuffed artichokes are tender. Mix together the sauce ingredients, then serve the artichokes with a drizzle of olive oil and the sauce. ENJOY!

So How Do You Even Eat Artichokes?

  • You’ll start with the leaves. Pull them off with your fingers; some of the breadcrumb filling will fall off, but most will stay on.
  • Dip the leaves in the sauce—you’ll hold the top and the end of the leaf that was attached to the artichoke is the end you’ll dip. 
  • Eat the breadcrumb mixture and scrape off the fleshy part of the leaf with your teeth. Discard the rest of the leaf.
  • Work your way around the artichoke until all the leaves are gone.
  • The tender artichoke heart is in the middle. I like to eat it with any of the breadcrumb mixture that fell onto the plate, or maybe a little extra salt and a grind of pepper if there aren’t many breadcrumbs left behind.
Overhead view of stuffed artichoke on plate with bowl of lemon dipping sauce

What to Serve with Stuffed Artichokes

Recipe Tips and Tricks

  • Be Crafty. Sometimes you have to MacGyver the choke from the middle of the artichoke. I alternate between using a paring knife, kitchen scissors, and a spoon with a sharp edge. A melon baller works really well for this if you have one.
  • No Shaky Cheese, Please. If you don’t have time to grate your own Parm, buy the refrigerated kind. You want a cheese with some meltability to hold the filling in place.
  • Know When They’re Done. The best way to know when artichokes are done cooking is to try to pull a leaf off. If you can remove it easily, the artichoke is ready. 
Dipping artichoke leaf in sauce

Stuffed Artichokes

5 from 3 votes
Baked Italian stuffed artichokes, with step-by-step photos and video. With crispy, Parmesan breadcrumbs and dipping sauce, they are worth it!

Prep: 30 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 40 minutes

Servings: 4 servings


  • 1 medium lemon halved
  • 4 large artichokes about 4 pounds total
  • 2 cups plain breadcrumbs whole wheat if you can find them
  • 1 1/2 cups finely grated parmesan*
  • 4 garlic cloves minced or grated (about 4 teaspoons)
  • 1/2 cup fresh parsley finely chopped, or tarragon, basil, cilantro or your fine herbs of choice
  • 2 teaspoons kosher salt
  • 1/4 cup olive oil plus more for serving


  • 1/2 cup mayo or plain Greek yogurt or sour cream
  • 1 small lemon juiced (about 3 tablespoons)
  • 1/4 teaspoon kosher salt to taste


  • Place a rack in the center of your oven and preheat to 400°F. To prepare the artichokes, fill a large bowl with water. Squeeze in the lemon juice and drop in the squeezed lemon halves.
  • Using one artichoke at a time, cut off the stem completely so it can sit upright. Pull off and discard the tough, thicker outer leaves. Slice the top 1 1/2 or so inches off the cone (topmost part) of the artichoke to reveal the spiral of leaves inside. Use kitchen scissors to trim off the thorny pointed ends of the remaining leaves. Carefully run a pairing knife around the very center, very spiky inner leaves of the artichoke. You may have to cut from several angles. Pull out the center leaves and use a large spoon to scoop out the center and the fuzzy choke underneath the leaves. This takes some elbow grease and there’s more choke than you expect, just keep digging. It’s helpful to use a combination of tools: a sharp paring knife, kitchen shears, and a spoon with a sharp edge.
  • Place the prepared artichoke in the bowl of lemon water, turning it to coat the cut sides in lemon water. Leave it cut side down in the water. Repeat with the remaining artichokes, keeping them submerged in the lemon water as you work to prevent discoloration.
  • In a mixing bowl, combine the breadcrumbs, parmesan, garlic, parsley, olive oil, and salt.
  • Place the artichokes in a 9×13-inch baking dish or large oven-proof skillet. Separate the artichoke leaves and fill each artichoke with the breadcrumb mixture, getting it in the center of the artichoke and between the leaves.
  • Add 1 1/2 cups of the previously used lemon water (or regular water) to the baking dish around the artichokes.
  • Cover the baking dish tightly with foil and bake for 45 minutes. Remove the cover and cook for another 15 to 20 minutes, until the artichokes are soft, tender, and you can easily remove a leaf.
  • Meanwhile, combine the sauce ingredients in a small bowl: the mayo (or yogurt), lemon juice, and salt. To serve, drizzle the artichokes with additional olive oil to serve with the sauce for dipping.


  • *Do not use shelf-stable parmesan in the green can. Either grate your own from a block (it’s easy in the food processor!) or purchase grated parm that is sold in the refrigerated section of the grocery store.
  • TO STORE: Refrigerate leftover stuffed artichokes, tightly covered, for up to 4 days. Store the dipping sauce in a separate airtight container. I do not recommend freezing this recipe.
  • TO REHEAT: Place the artichokes in a baking dish with a splash of water or broth. Cover with foil and heat in a 350ºF oven until warmed through.


Serving: 1(of 4)Calories: 753kcalCarbohydrates: 60gProtein: 26gFat: 47gSaturated Fat: 12gPolyunsaturated Fat: 15gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 37mgPotassium: 748mgFiber: 11gSugar: 7gVitamin A: 972IUVitamin C: 55mgCalcium: 632mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This brings back fond childhood memories, sitting in my grandma’s kitchen watching her prepare stuffed artichokes. I made it earlier and it was delicious!!! I could have made some things different like put the stuff deeper and it was not easy to keep the artichoke standing on the pot, but the final result was incredible!!5 stars

  2. I love these stuffed artichokes, it takes time to make but oh so worth it! The filling was bursting with flavor – cheesy, herby, and with a hint of garlic that really tied it all together. Leftovers were just as good reheated! The flavors seemed to meld even more overnight. Thanks so much for the recipe.5 stars

  3. I’ve eaten many stuffed artichokes in my lifetime. I’ve always wanted to try making them. When I saw your recipe I knew it sounded like those I ate. I made it today and tasted wonderful and my husband is still licking his fingers!5 stars