stuffed artichokes

These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.

Italian Stuffed Artichokes

artichokes

bread crumbs

parmesan cheese (grated)

parsley (minced)

garlic (minced)

salt and pepper

lemon juice

olive oil

Soak artichokes in cold water for 30 minutes.

To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.

Slice off ¼ inch straight from the top of each artichoke (the prickly part).

Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing.  Using scissors, cut the tip of each leaf straight across.

Squeeze half of the lemon juice inside the artichoke. 

In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper.  Fill each leaf with the stuffing until artichokes are well packed.

Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.

Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.&nbsp;

Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil.  Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender.  Serve warm.

This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world.  Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!*Serves about 6 as a starter, &amp; 2 to 4 as a main course.

The Ultimate Stuffed Artichoke Recipe

(approximately 1-pound) artichokes, (washed and dried (Lyons if possible))

juice of 3 lemons, (divided (about 1/2 cup))

unsalted butter

shallots, (finely chopped)

garlic, (minced)

dry white wine

breadcrumbs

Italian parsley, (washed and dried, finely chopped)

Parmesan cheese, (finely grated)

sea salt and black pepper

Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.

Use a Chef&#x27;s knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.

Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.

Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.

While the artichokes are steaming, preheat the oven to 375°F.

Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here&#039;s how), and set aside to cool.

Place the artichokes, sitting on their bases, in a baking dish.

Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there&#039;s too much stuffing, don&#039;t worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.

Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.

I like serving these whole for sharing.

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Italian Stuffed Artichokes

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Top 2 stuffed artichokes recipes from across the web

The most viewed stuffed artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Italian Stuffed Artichokes

The Ultimate Stuffed Artichoke Reci...

The most viewed stuffed artichokes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine