Stuffed Artichokes Recipe

Stuffed artichokes were the “something special” on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would “fight” over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Prep Time: 20 mins

Cook Time: 1 hr 5 mins

Stand Time: 10 mins

Total Time: 1 hr 35 mins

Servings: 8

Don’t be intimidated by stuffed artichokes! The elegant appetizer is way easier to make than it appears. Whether you’re a beginner or an old pro, you’re going to want to try this stuffed artichoke recipe ASAP.

Stuffed Artichoke Ingredients

These are the ingredients you’ll need to make the best stuffed artichokes of your life:

· Artichokes: Buy firm, heavy artichokes with dark green leaves that are tightly packed.
· Lemon: You’ll use the juice and the zest to add bright, fresh flavor.
· Bread crumbs: Use store-bought bread crumbs or make your own at home.
· Cheese: Make sure to grate your own Parmesan instead of using a pre-shredded variety.
· Parsley: Look for perky, bright green, and unwilted fresh parsley.
· Seasonings: These stuffed artichokes are simply seasoned with salt, pepper, and fresh garlic.
· Olive oil: Drizzle high quality olive oil over the stuffed artichokes before cooking to keep the bread crumbs nice and moist.
· Water: The stuffed artichokes are simmered until they’re nice and tender.

How to Make Stuffed Artichokes

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make Nicole’s stuffed artichokes:

1. Prep the artichokes: Cut off the top of the artichoke, trim the leaves, and peel and cut the stems. Turn it upside down and bang it, flat side down, against the counter to loosen the leaves. Zest the lemon and set the zest aside. Cut the lemon in half and rub the artichoke with the juice.
2. Make the filling: Mix the reserved lemon zest, bread crumbs, Parmesan, parsley, garlic, salt, and pepper in a bowl and stir until well-combined.
3. Stuff the artichokes: Sprinkle the mixture onto the artichokes, working it into the crevices, until all the mixture is used.
4. Cook the artichokes: Place the artichokes upright in the Dutch oven with salted water. Drizzle with olive oil. Bring to a boil, reduce to a simmer, and cook until the leaves release easily.

How to Store Stuffed Artichokes

Allow your leftovers to cool, then transfer them to an airtight container or wrap tightly in storage wrap or foil. Store in the fridge for up to three days.

Ingredients

• 4 large whole artichokes
• 1 lemon
• 1 ½ cups plain dry bread crumbs
• 1 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley, plus more for garnish
• 6 cloves garlic, minced
• 4 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper
• 2 ½ cups water
• ½ cup olive oil

Directions

1. Gather all your ingredients.
2. Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.
3. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
4. Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
5. Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
6. Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
7. Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.
8. Serve warm or at room temperature.

Nutrition Facts (per serving)

253	Calories
15g	Fat
26g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 253
% Daily Value *
Total Fat 15g	20%
Saturated Fat 3g	13%
Cholesterol 2mg	1%
Sodium 1217mg	53%
Total Carbohydrate 26g	9%
Dietary Fiber 6g	21%
Protein 6g	13%
Potassium 381mg	8%