Italian
Easy Stuffed Baked Artichokes

These baked stuffed artichokes are a favorite Italian appetizer or spring side dish. Stuffed with a tasty filling made of breadcrumbs, herbs, olive oil and parmesan, they are then cooked to perfection until the outer leaves are crispy and the artichoke hearts are tender and tasty.

Baked artichokes in a white pan.Baked artichokes in a white pan.

These stuffed artichokes are not only delicious but also make a beautiful presentation! Whether you serve them during the holidays, at a dinner party, or add a touch of class to a weeknight dinner, they’re sure to impress.

They can be served on their own as a vegetarian main course or try them as an Italian side dish! The savory, savory filling pairs perfectly with earthy artichokes in the spring, when they’re at their peak, although you can make this dish year-round with artichokes, too!

This is the best artichoke recipe because it’s so easy to make! Other simple recipes I love with this spring vegetable include Roman-style artichokes, artichoke omelette and artichoke spaghetti!

Because you’ll love this baked artichoke recipe

  • Unique and fun: Baked Italian artichokes are not only a classic appetizer but are fun to eat since each leaf can be individually removed and enjoyed.
  • Tasty: The earthy flavor of the artichoke becomes even better when paired with seasoned breadcrumbs, nutty parmesan, and fresh herbaceous parsley!
  • Versatile: Serve them on special occasions, during the holidays, or for a weeknight dinner!
  • Easy and impressive: Whether you’re hosting a dinner party or just looking to add a touch of elegance to your weeknight meal, this Italian artichoke recipe is sure to please!

ingredients

  • Artichokes: You will need five artichokes. Choose artichokes of more or less the same size so that they cook at the same time.
  • Bread crumbs: Regular or Panko-style breadcrumbs work well.
  • Parsleyy: Fresh Italian parsley is an essential herb for Italian cuisine and adds fresh flavor to baked artichokes.
  • Kosher salt and ground black pepper: For taste.
  • Olive oil: Use extra virgin olive oil for both the breadcrumb mixture and to drizzle it on top to achieve a golden brown color.
  • Grated Parmesan cheese: Or pecorino, best grated fresh but flaked is also fine.
  • Garlic: Freshly grated garlic clove, although garlic powder works in a pinch.

Variations

  • Dietary changes: Just like this stuffed artichoke recipe is also vegetarian. For a vegan and dairy-free modification, use a dairy-free parmesan. For gluten-free use gluten-free breadcrumbs.
  • Lemon: For a burst of bright lemon flavor, add a little lemon zest to the breadcrumb mixture and rub the artichokes with fresh lemon juice.
  • Italian seasoning: Add a little Italian seasoning to your breadcrumb mixture for even more flavor in this artichoke recipe.
  • Saucer: Add some white wine, lemon juice, salt, parsley and butter to the baking dish, making a wonderful dipping sauce too!

How to Prepare Baked Stuffed Artichokes

To start you will have to prepare the artichokes. Clean your artichokes by rinsing them under water, then cut them in half, remove the fluff in the center and cook them al dente in lightly salted boiling water. Drain well.

Cleaned artichokes on a wooden board.Cleaned artichokes on a wooden board.

In a medium bowl, mix together the breadcrumbs, Parmesan, parsley, garlic, salt, pepper and olive oil.

Mix the dressing in a small blue bowl.Mix the dressing in a small blue bowl.

Arrange the well-drained and cut artichoke halves in the prepared pan, dip the mixture between the artichoke halves, drizzle with a drizzle of oil. Cook until golden brown.

Artichokes in a pan and with the filling on top.Artichokes in a pan and with the filling on top.

Expert advice

  • Recommend Tools: A serrated knife is easier to remove the prickly ends of artichokes, and you’ll need a 9-inch baking dish or Dutch oven.
  • Blanch: Don’t skip blanching the artichokes. You will get more tender and tasty stuffed artichokes.
  • Artichokes of the same size: Choose artichokes of the same size so that they cook evenly.
  • Extra crunchy: Place the baked stuffed artichokes under the grill for a few minutes to become even crunchier!
  • Cooking time: Cooking times may vary depending on the size of your artichokes. The best way to know if they are ready is to pinch off a few leaves. If they come apart easily, your artichokes are tender and ready. If they are difficult to remove, baked artichokes need more time in the oven.
Pan-fried artichokes and two on the grill.Pan-fried artichokes and two on the grill.

What to serve with baked artichokes

Serve your Italian stuffed artichokes with pan sauce or try a sauce like aioli! As a starter, I love them paired with a main course like the hearty and authentic Bolognese.

They also pair well with main dishes such as fish, steak or chicken. Try them with seafood linguine, chicken parmigiana or even sliced ​​beef pizzaiola style.

Recipe FAQs

How to prepare an artichoke for cooking.

First, if desired, slice the stem at the bottom. Next, cut off the top of the artichoke and then cut off the pointed tip of each leaf. Rinse them under water, being careful not to break the artichoke leaves. Cut them in half lengthwise and remove the internal bottleneck.

How to eat baked artichokes.

Eating an artichoke is at best described as interactive! Make sure you have some napkins on hand as you will need them for your hands. To start, remove the outer leaf and use your teeth to scrape the breadcrumbs and “meat” from the bottom of the leaf. The pulp is the soft part located near the base of the leaf where it was once attached to the artichoke. Continue removing the leaves and once you reach the heart you can cut it into pieces and eat it. The stem is edible but can be slightly more fibrous than the heart.

Is it safe to eat the whole artichoke?

While it is safe and non-poisonous to eat it whole, you should avoid eating the choke and fibrous outer part of the leaves as they pose a choking hazard. Technically, if you cook them long enough they might soften enough to eat, but most preparation methods focus on just eating the flesh, artichoke heart, and part of the stem.

How do I choose a good artichoke?

Artichokes are in peak season from March to May, although you can often find them year-round at most grocery stores, especially around the holidays. To understand if an artichoke is still good to eat, inspect it visually. If it is bright green with little or no browning of the leaves it is good to eat.

Warehousing

  • Refrigerate: Store leftover baked artichokes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven with a little olive oil.
  • Go ahead: Stuff your artichokes up to 8 hours in advance, store them covered in the refrigerator and then follow the cooking instructions.
    To freeze: TO freeze the stuffed artichokes before baking them, clean them, blanch them and then stuff them. Wrap individually and freeze in a freezer-safe container. Cook from frozen, adding a few minutes to the cooking time if necessary. You can also freeze them after cooking. Cool completely, wrap well and store for about two weeks in a freezer-safe container.

So, if you also love artichokes like us or simply want to try them, I hope you like this recipe for baked stuffed artichokes. Enjoy your meal!

Baked artichokes in a white panBaked artichokes in a white pan

Other appetizer recipes

  • 5 Total artichokes (half)
  • ¼ cup freshly grated parmesan or pecorino (or half-and-half)
  • 3 spoons bread crumbs
  • 2 spoons chopped fresh Italian parsley
  • 1 Clove garlic, chopped
  • 1-2 pinch salt
  • 2-3 dashes black pepper
  • 3 spoons olive oil

EXTRA

  • 2-3 spoons olive oil

Prevents the screen from going dark

  • Preheat oven to 350°F/180°C. Lightly oil a 9-inch baking dish with 1 tablespoon olive oil.

  • Clean the artichokes, cut them in half, remove the stem and cook them in lightly salted boiling water for about 10 minutes or until they are al dente. Drain well.

  • In a medium bowl, mix together the breadcrumbs, Parmesan, parsley, garlic, salt, pepper and olive oil.

  • Arrange the artichoke halves, well drained and cut upwards, in the pan, distribute the mixture evenly over each artichoke cut in half, drizzle with 1-2 tablespoons of olive oil. Bake for about 30-35 minutes, the last 5 minutes bake for about 5 minutes until golden brown. Leave to rest for 5 minutes before serving. Enjoy!

Artichokes are in peak season from March to May, although you can often find them year-round at most grocery stores, especially around the holidays. To understand if an artichoke is still good to eat, inspect it visually. If it is bright green with little or no browning of the leaves it is good to eat.
Refrigerate: Store leftover baked artichokes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven with a little olive oil.
Go ahead: Stuff your artichokes up to 8 hours in advance, store them covered in the refrigerator and then follow the cooking instructions.
To freeze: TO freeze the stuffed artichokes before baking them, clean them, blanch them and then stuff them. Wrap individually and freeze in a freezer-safe container. Cook from frozen, adding a few minutes to the cooking time if necessary. You can also freeze them after cooking. Cool completely, wrap well and store for about two weeks in a freezer-safe container.

Calories: 225kcal | Carbohydrates: 19G | Protein: 9G | Fat: 14G | Saturated fats: 3G | Polyunsaturated fats: 1G | Monounsaturated fat: 9G | Cholesterol: 7mg | Sodium: 403mg | Potassium: 511mg | Fiber: 7G | Sugar: 2G | Vitamin A: 232UI | C vitamin: 17mg | Soccer: 191mg | Iron: 2mg

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