Make these Italian Stuffed Artichokes as a way to dress up your standard boiled artichoke. This recipe has all you need to eat the artichoke as is, but you can also serve with garlic aioli or butter.
Ingredients for a Stuffed Artichoke
- Artichoke: The most important ingredient in a stuffed artichoke is, well, the artichoke!
- Panko bread crumbs: Using panko bread crumbs will make your Italian stuffing incredibly crisp when baked.
- Garlic: Grate one clove of garlic into the stuffing.
- Parmesan: Grate some fresh Parmesan cheese into your stuffing for best results. You can also use bagged Parmesan if that’s what you have on hand.
- Herbs: Add in an Italian herb blend into the stuffing mixture. If you don’t have that on hand, add in parsley, oregano, and thyme flakes.
- Olive Oil: Using olive oil will allow the panko crumbs to crisp up nicely in the oven.
- Salt & Pepper: Add salt and pepper to taste. Usually a couple sprinkles of salt and pepper.
How to Make Italian Stuffed Artichokes
This recipe is enough stuffing to make 4 artichokes, but you can edit the recipe to make fewer if you know you won’t be needing 4!
The first step to make these Artichokes is to prepare the artichokes.
In a medium sized bowl, combine the bread crumbs, olive oil, herbs, garlic and salt and pepper. Combine well and begin stuffing it into the artichokes.
Open the artichokes a bit with your thumbs and place the stuffing into all the nooks and crannies that you see. The leaves will be tightly pressed together, but with the help of your hands and a spoon, you’ll be able to work the stuffing inside the crevices.
Place your Italian stuffed artichokes in a large dutch oven, or another cooking vessel big enough to hold the artichokes.
Add about an inch and a half of water into the bottom of the pot. This will help steam the artichokes as well as prevent them from sticking to the bottom of the pan.
Bake the artichokes in a 350°F oven until the artichokes can easily be pierced with a knife, about an hour and a half. For the last 10 minutes of cooking, remove the lid so that stuffing develops a crispy crust.
Have you ever seen artichokes in the grocery store and you were intrigued, but unsure what to do with them?
The good news is that all you need is a pair of scissors and a knife to properly make artichokes.
First, cut off the tops and the stem on the bottom of the artichoke. This will make it much easier to cook the artichoke while also avoiding the prickly top.
Then, use the scissors and trim off any of the sharp tips that your knife couldn’t get to.
You’ll notice that as soon as you cut into the artichoke, it will begin to oxidize and the cut part will turn brown. This is perfectly normal and still good to eat. To slow down the oxidation process, place the artichokes into a large bowl of lemon water.
After the artichokes are prepared and trimmed, you are ready to cook them! Boil, steam, bake or even grill the artichokes.
What to Serve with Italian Stuffed Artichokes
While these stuffed artichokes are a complete side and don’t need mayo or butter, it’s a nice addition for dipping.
Garlic Aioli: The garlic in this side will compliment the garlic that’s been baked into the artichokes.
Mayonnaise: A classic dip for artichokes is mayo! It adds a tang and creaminess to the artichoke.
Butter: Add a side of salted melted butter to dip the artichokes in. Some folks like butter, while other prefer mayo as a dip.