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The Ultimate Stuffed Artichoke Recipe: A Flavorful Mediterranean Delight

Discover the best stuffed artichoke recipe, bursting with savory breadcrumbs, herbs, and cheese. A perfect Mediterranean appetizer or side dish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Sides & Appetizers
Calories: 350
Ingredients Method

Ingredients
  

  • 4 large globe artichokes
  • 1 lemon halved
  • 2 cups Panko breadcrumbs or regular breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic minced
  • 2 tablespoons olive oil plus extra for drizzling
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable broth or water or more as needed

Method
 

  1. Prepare the Artichokes: Start by washing the artichokes. Trim off the stem so they can stand upright. Using a sharp knife, cut off the top inch of each artichoke. Then, trim away the tough outer leaves from the base and the prickly tips of the remaining leaves. Rub all cut surfaces with a lemon half to prevent browning.
  2. Par-boil the Artichokes: Fill a large pot or Dutch oven with enough water to submerge the artichokes. Squeeze the juice from the remaining lemon half into the water and add the squeezed lemon half. Bring the water to a boil, carefully place the artichokes in the pot, cover, and simmer for 20-30 minutes, or until a knife can be easily inserted into the base and the outer leaves can be gently pulled out. Drain them upside down on a wire rack to remove excess water.
  3. Make the Stuffing: While the artichokes are boiling, prepare the stuffing. In a medium bowl, combine the Panko breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, 2 tablespoons of olive oil, salt, and pepper. Mix well until everything is evenly distributed. If the mixture seems too dry, add a tablespoon or two of vegetable broth or water.
  4. Stuff the Artichokes: Once the artichokes have cooled slightly and drained, gently spread open the leaves to create space in the center. Spoon the breadcrumb mixture generously into the center of each artichoke, pressing it down towards the heart. You can also tuck some of the stuffing between the outer leaves.
  5. Bake to Perfection: Preheat your oven to 375°F (190°C). Drizzle a little extra olive oil over the stuffed artichokes. Place them upright in a baking dish or on a baking sheet. Add about 1/2 inch of water or vegetable broth to the bottom of the baking dish to help steam the artichokes. Bake for 20-25 minutes, or until the stuffing is golden brown and crispy, and the artichoke leaves are tender.
  6. Serve Hot: Carefully remove the stuffed artichokes from the oven. Let them cool for a few minutes before serving. The best part is scooping out the tender artichoke heart and enjoying it with the delicious stuffing!