Italian Stuffed Artichokes

These Italian Stuffed Artichokes may be messy to eat, but you’ll be loving every single crumb of this delicious and crazy good dish.

Spring in Southern California is truly magnificent. The hills are green from the winter rain, flowers are blooming, skies are blue and the sun is shining. Our coastal foggy days are a month away – man, I love living in San Diego!

This is one of my favorite seasons for produce, too. So many delicious fruits and veggies are in our farmer’s markets and grocery stores. And one of my favorite spring time veggies is the artichoke.

Why you must make this recipe

For this recipe of my Italian Stuffed Artichokes, I’m using these gorgeous purple Sangria artichokes. You can use any of the large variety of artichokes, like the ever popular Globe artichoke, but I had received these beauties from my friends at Frieda’s Produce. Aren’t they beautiful?

Although my family and I love a regular steamed artichoke and the numerous dipping sauces I have experimented with over the years, this stuffed artichoke is something special.

Also included in the Italian stuffing is panko, butter, garlic, parmesan cheese, parsley, basil and lemon juice. I also pour some water and white wine in the baking dish with the artichokes. Is your mouth watering yet?

It took all of about 15 minutes for these Italian stuffed artichokes to be inhaled – it was that crazy good. I’ll definitely be making these more often for my artichoke loving family!

Ingredients you need

• Large artichokes: Any of the large artichoke varieties can be used for this stuffed artichoke recipe.
• Lemon juice: You can use bottled lemon juice or the juice of a fresh lemon. It is used for flavor and to keep the cut artichoke from browning.
• Panko bread crumbs: I love using panko crumbs as they are larger and heartier than the usual fine bread crumbs. You can also use homemade bread crumbs and pulverize it in the food processor to get panko consistency.
• Butter: Nothing beats the flavor of melted butter, but you can also use extra virgin olive oil.
• Parmesan cheese: You can use fresh grated or purchased grated parmesan or romano cheeses.
• Garlic: Fresh garlic is used in this recipe but you could use garlic powder in a pinch.
• White wine: Use a nice dry white wine and not something fruity.
• Herbs: basil and parsley
• Salt and pepper

Step-by-step directions

1. Using a sharp knife, cut off the top third of each artichoke. Remove any tough outer leaves and discard. Trim the pointed tips of the remaining artichoke leaves. Cut the the bottom of the artichokes level so they can stand upright.

Gently pry open the artichokes and pull the leaves outward, away from the center. Scrape out and discard the fuzzy center of the choke. Rub the artichokes with ½ lemon. Squeeze the remaining juice into the leaves of the artichokes.

2. In a small bowl combine panko, melted butter, parmesan, juice from remaining half lemon, garlic cloves, basil, parsley, salt and pepper. Fill the center of each artichokes with the stuffing. Working your way outward, fill the rows of leaves with stuffing. Place both artichokes in a baking dish, and top with the remaining stuffing.

3. Pour wine and water into the baking dish around the artichokes. Cover the dish with foil and cook at 400ºF until artichokes are tender, approximately 30-60 minutes, depending on the size and toughness of the artichokes. Uncover and bake for 10-15 minutes to brown the top, then remove. Serve artichokes with the cooking juices.

Recipe tips and FAQs

Artichokes come in all colors and sizes. The large artichokes are can be steamed or stuffed. You can also partially steam the artichokes and then grill them to add some smoke and char.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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