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.
Preparing Italian Stuffed Artichokes
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?
Preparing these artichokes for stuffing starts the same as preparing artichokes for steaming. The thorny leaf tips need to be clipped, the tougher lower leaves need to be snipped and the top needs to be chopped by 1/2 to 1-inch.
Ingredients for Italian Stuffed Artichokes
It took all of about 15 minutes for these Italian stuffed artichokes to be inhaled – it was that crazy good. I used panko crumbs instead of regular bread crumbs because they are extra big and crunchy. I also used melted butter. If you want this dish to be vegan and dairy free, substitute the butter for extra virgin olive oil.
Also included in the Italian stuffing is 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?
Once baked, drizzle that delicious juice over the artichokes before serving. And enjoy licking your fingers while you eat these incredible stuffed artichokes!
More artichoke recipes
- Chile-Lime Roasted Artichokes
- Grilled Balsamic Artichokes
- Sangria Artichoke with Garlic Butter
- Braised Baby Purple Artichokes with Olive Oil and Wine
- Braised Baby Artichokes and Mushrooms with Garlic and Lemon
- Tequila Lime Roasted Artichokes
- Steamed Artichokes with Garlic Mayonnaise
- 2 artichokes
- 1 lemon
- 1 cup panko bread crumbs
- 1/4 cup unsalted melted butter
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, crushed
- 1 TBS minced fresh basil
- 1 TBS minced fresh parsley
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 cup white wine
- 1/2 cup water
- 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 1/2 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.
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Serving Size:1/2 artichoke
Amount Per Serving: Calories: 274 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 564mg Carbohydrates: 31g Fiber: 5g Sugar: 3g Protein: 8g