An attractive, softly flavored vegetable is stuffed artichokes! Cooked artichokes are packed with a mouthwatering cheese and bread crumb concoction.
Serve warm alongside your preferred entrées or as an appetizer after baking until brown. Because they are interesting and exciting, we adore Stuffed Artichokes.
Variations and Ingredients
ARTICHOKES In the vegetable department of practically every supermarket or market, you may find fresh artichokes. Pick artichokes with vivid colors and tightly coiled leaves.
BREADCRUMBS Panko is called for in this recipe, but freshly prepared breadcrumbs work just as well. Bread crusts can be removed and pulsed a few times in a food processor or blender to create homemade crumbs.
FLAVORING You can use the pre-grated variety or the fine side to grate fresh parmesan.
Butter and garlic powder are popular options, but you are also welcome to mince some fresh garlic and briefly sauté it. In this recipe, fresh parsley is our favorite; basil also works well.
Artichokes: How to Prepare Them
- The bottom stem should be first cut off (if it isn’t already), making the artichoke stand upright. This is the best technique to cut and clean an artichoke.
- The top of the artichoke should next be sliced in half, and the spiny tips of each leaf should then be cut off using scissors.
- Artichokes should be rinsed with water, being careful to avoid tearing any of the leaves while doing so. You can also remove the highly fibrous outer “shell” leaves if they are present.
Stuffed artichokes: A Recipe
A raw artichoke is frequently stuffed and simmered while the stuffing is inside. We’ve prepared it both ways, but we like it more when the artichoke is cooked before being stuffed and baked. Thus, the stuffing remains crunchy.
METHOD 1: Prepare the artichoke, stuff it, and bake it. This approach is delectable. The filling has more taste and the bread crumbs are crisper with this method, which is why we like it.
A raw artichoke can be stuffed and simmered in a small amount of water using METHOD 2. The artichoke and the stuffing are cooked simultaneously in this way. This, in our opinion, enhances the artichoke flavor. The breadcrumbs have a softer texture.
Prepare the filling as instructed in the recipe below to cook using this method. Artichoke should be cut, then filled. In a sizable pot or Dutch oven, add the filled artichokes and 1 1/2 inches of water.
Artichokes should be soft after about an hour of simmering under cover (adding more water as needed). To make crumbs crisp before serving, broil for a few minutes.
We enjoy serving the artichokes with lemon juice, aioli, or other dips no matter what manner you use.
PRO HINT: Place cooked artichokes under the broiler to make the topping incredibly browned and bubbling for an extra crispy topping.
- The stuffed artichokes should keep for about three days in the refrigerator when stored in an airtight container. Before serving them once again, rewarm them in the microwave, add your preferred seasonings, and add a squeeze of lemon juice.
- Put fully cooked, cold stuffed artichokes in a zipped bag with the date written on it to freeze. For around two weeks, they can be stored in the freezer.
Buttery Stuffed Artichokes
These Stuffed Artichokes are cooked until golden brown and soft after being stuffed with seasoned Panko and drizzled with olive oil!
|ten minutes to prepare
45 minutes to cook
period: 55 minutes
portions: 4 portions
- 2 large artichokes
- 1 lemon divided
- 1 tablespoon olive oil
bread crumb stuffing
- 1 cup Panko bread crumbs
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ½ teaspoon lemon zest from the lemon above
- ⅔ cup parmesan cheese shredded, divided
- salt & pepper to taste
- Trim the bottom of the stems and rinse the artichokes. Remove the top 1″ or so of the artichoke. Cut each leaf’s tip-off using scissors. Artichokes should be rinsed in cool water.
- A large saucepan of salted water should be brought to a boil. Add the artichokes and simmer for 30-45 minutes, or until the leaves can be removed with ease. Good drainage
- In the interim, heat the oven to 425°F.
- In a separate bowl, mix the bread crumbs, butter, garlic salt, lemon zest, and 1/4 cup of parmesan cheese.
- Place the breadcrumb mixture in the spaces between the artichoke leaves.
- Place on a baking sheet, sprinkle with the last of the parmesan, and then drizzle with oil. Bake for 8 to 10 minutes, or until brown. Broil, if desired, for 1-2 minutes.
- Warm up some butter or aioli and serve with lemon wedges.
Instead of using garlic powder, use 1 clove of fresh garlic. Since fresh garlic has a richer flavor, I like to sautee it briefly in butter before using it.
Other cheeses, like mozzarella, can be used in the crumb mixture if preferred.
Pull a flower from an artichoke and bite into it to consume it. To remove the crumbs and choke meat, use your teeth.
Don’t consume the entire leaf in one bite.
You’ll have a choke in the middle once you’ve consumed all of the petals. Scrape off and remove the fuzzy area. The artichoke heart, which makes up the remaining portion, is both entirely edible and delicious.
Calories: 220 | Carbohydrates: 22g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 370mg | Potassium: 366mg | Fiber: 6g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 24mg | Calcium: 169mg | Iron: 2mg