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.
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.
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Recipe highlights
- Versatile: Stuffed artichokes make a delightful appetizer, side dish, or light snack—and they feel a little fancy without the effort.
- Surprisingly Simple: Prepping artichokes might seem intimidating, but it’s actually easy. This recipe bakes the artichokes instead of steaming it.
- Sensational Stuffing: You won’t need a dipping sauce for these stuffed artichokes. The panko stuffing is full of Italian flavors: garlic, basil, butter and parmesan!
- Make-Ahead Friendly: You can prep and stuff the artichokes ahead of time, then cover and refrigerate until you are ready to bake them!
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
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- Prep the artichokes. Rinse artichokes and trim ½-inch off the top. Trim stem to a maximum of one inch long, snip tips off the leaves that thorns. Remove the thicker bottom leaves and slightly spread open the petals. Rub the cut edges of the artichoke with lemon juice.
- Make filling. Combine panko, melted butter, parmesan, lemon juice, garlic, 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.
- Bake. Pour wine and water into the baking dish around the artichokes. Cover and bake until artichokes are tender. Uncover and bake until stuffing browns.
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.
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months
The large varieties of artichokes have a hairy choke in the center. If the tips of your artichoke leaves have thorns, you will want to cut them all off. Using a serrated knife, you will need to cut off ¼-inch off the top of the artichoke. Remove the smaller and thicker leaves towards the bottom of the stem.
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Italian Stuffed Artichokes
Ingredients
- 2 artichokes
- 1 lemon
- 1 cup panko bread crumbs
- ¼ cup unsalted melted butter
- ¼ cup grated Parmesan cheese
- 2 garlic cloves crushed
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup white wine
- ½ cup water
Instructions
- Preheat oven to 400ºF
- 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.
- 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.
- Pour wine and water into the baking dish around the artichokes.
- Cover the dish with foil and cook 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.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Please try using Progresso Italian flavored bread crumbs and lots of panko. The panko at least for me just doesn’t do it but where do you try the Progresso Italian flavored bread crumbs. I also boil the artichokes gently to tenderize them up. I then put him in a electric frying pan and low heat with olive oil and let them simmer very slowly adding a little water once in awhile
Hi David-
You can also find seasoned panko and use that if you want more flavor. I personally love panko in all forms. I find regular bread crumbs in this dish can get mushy or soggy.
Laura
I apologize for all the typos that I made and my comment above. I guess that’s the price you pay for using voice typing!.
ha ha! No worries! I’m guilty of fat fingers and not checking my typos or autocorrections!
Stuffed artichokes are such a treat!
These stuffed fresh artichokes look stunning, Laura.
Asparagus and artichokes mean spring to me more than any other happening methinks 🙂 ! Lovely recipe Laura and tho’ we are just entering our autumn, our winter is like California’s and I too dislike being cold and rug up in my ugg boots when noone is looking! You were lucky . . . look what happened and is still happening in the NE of your fair land!
Laura, absolutely beautiful — as always!
I haven’t made — or even eaten — a stuffed artichoke for years! And it’s a great dish. Yours look particularly good. Super job with these, and I’ve been seeing some lovely artichokes in the markets recently. Probably time to make this again! Thanks for the inspiration.