Stuffed Artichokes
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
Ingredients
- 1 medium lemon halved
- 4 large artichokes about 4 pounds total
- 2 cups plain breadcrumbs whole wheat if you can find them
- 1 ½ cups finely grated Parmesan*
- 4 garlic cloves minced or grated (about 4 teaspoons)
- ½ cup fresh parsley finely chopped, or tarragon, basil, cilantro or your fine herbs of choice
- 2 teaspoons kosher salt
- ¼ cup olive oil plus more for serving
Sauce:
- ½ cup mayo or plain Greek yogurt or sour cream
- 1 small lemon juiced (about 3 tablespoons)
- ¼ teaspoon kosher salt to taste
Instructions
- 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 9x13-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.
Notes
- *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.
Nutrition
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
