Recipes

Baked Stuffed Artichokes

Hello fellow artichoke lovers. Have you ever had stuffed artichokes? If you are making artichokes for company and want to make an impression, try stuffing and baking them.

Seriously the best way to eat artichokes ever. I don’t say this lightly. Stuffed artichokes are really, truly good.

It’s somewhat obvious why when you look at the ingredients. Artichokes are a wonder food in and of themselves. Pull back the leaves (petals actually) and stuff them with herby, garlicky, Parmesan breadcrumbs, and drizzle with olive oil? Wow.

There is no pre-steaming of the artichokes in this recipe. You just prep trim the leaves, slice off the top, scoop out and discard the choke, and then stuff the leaves with the breadcrumb mixture. Put into a pot with water, lemon, garlic, cover and bake until you can easily pull the leaves off.

Covering the dish while baking essentially steams the artichoke with the stuffing in it!

No need for a dip. The stuffing sticks to the leaves where a dip would normally go and you eat it the same way.

So good! Perfect appetizer for a spring gathering, or luxurious meal in itself.

Choosing the right artichoke

This recipe works best with medium-to-large, fresh, in-season artichokes. Here’s what to look for:

  • Heavy: The artichokes should feel heavy when you hold them. If they’re light, that’s a sign that they are a little dried out and probably tough.
  • Squeak: When you hold a fresh artichoke, the leaves squeak when you squeeze them.
  • Closed, not flayed open, leaves: If an artichoke has leaves that are wide open that’s a sign that they artichoke may be on the old side and may be tough. If it’s still heavy, you’re okay, but if not, look for an artichoke where the leaves are more closed with just a little separation.
  • In Season: The main season for artichokes is in the spring (March and April). There is a smaller, second season in the fall (October). Buy artichokes when they are in season and you’ll have a better chance of getting one that is fresh and not dried out or tough.

Ingredients

  • 2 large globe artichokes
  • 4 slices lemon
  • 1 teaspoon lemon zest
  • 6 slices white bread
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped parsley
  • 6 cloves garlic, minced
  • 1 teaspoon fresh oregano, minced
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon black pepper