Stuffed artichokes are a classic Italian appetizer that tucks cheesy, garlicky breadcrumbs between the leaves and inside the hollowed-out centers of steamed artichokes. They’re a bit of work to make and even take some effort to eat, but they're absolutely worth it!
If we’re being honest with ourselves, stuffed artichokes are really about the breadcrumbs. I love how they get toasty on top and the way they pair with the subtle, understated flavor of the artichoke. This might not be an everyday dish you whip up for a weeknight dinner like spinach artichoke quinoa casserole or an easy app like vegan spinach artichoke dip, but it is a recipe worthy of a celebration!
Why You’ll Love Stuffed Artichokes
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- Feels kind of fancy. Stuffed artichokes are definitely a dish that will impress your guests, making them perfect for serving at dinner parties or special occasions. (It’s also easy to scale this recipe up for a get-together!)
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- Cheesy breadcrumbs. Need I say more? I love the contrast between the crispy toasted crumbs and the tender artichokes, and the grated Parmesan really makes the flavor pop.
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- An eating experience. Artichokes require some work to get to the good stuff! This isn’t the kind of dish you rush through eating. It’s an opportunity to slow down and savor your meal while enjoying the company of friends and family.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Artichokes – While baby artichokes are cute, you want the BIG artichokes for this recipe because they give you more space to stuff with breadcrumbs.
- Butter
- Shallot and garlic – A duo that brings lots of savory flavor. If you can’t find shallots, you can substitute half of a small yellow onion.
- White wine and lemon juice – These deglaze the pan and brighten up the flavor of our stuffed artichokes. Use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Parsley
- Breadcrumbs – If you can make your own breadcrumbs from good bakery bread, it’s absolutely worth the effort.
- Salt and pepper
- Parmesan – Grate this yourself rather than buying it pre-grated. It will melt better that way.
- Olive oil
What Should I Look for When Buying Fresh Artichokes?
Choose artichokes that feel heavy for their size, as this indicates a higher moisture content, which means they’re fresher. The leaves should be tightly packed and vibrant green; when you squeeze the artichoke, it should squeak slightly, which is another sign of freshness. Finally, the stem should be firm and not overly dried out or woody.
How to Make Stuffed Artichokes
- Prepare the artichokes. Trim the stems, tops, and pointy tips from the leaves.
- Steam. Cook the artichokes covered on the stovetop for 35 minutes, then drain on a paper towel.
- Remove the choke. Once cool enough to handle, pull out the center petals to expose the fuzzy center. Scoop it out with a spoon.
- Sauté the aromatics. Cook the shallot in the butter until translucent, then stir in the garlic and cook until it’s fragrant.
- Deglaze. Add the white wine and lemon juice and cook for 4 minutes, scraping up any browned bits. Add the remaining butter.
- Add the breadcrumbs. Turn off the heat and stir in the parsley and breadcrumbs, then season with salt and pepper.
- Stuff the artichokes. Arrange the artichokes stem-side-down in the baking dish. Tuck the stuffing between the leaves and into the middles. Sprinkle the tops with cheese and drizzle with olive oil.
- Bake. Place the pan in a 400ºF oven and bake for 15 minutes.
Tips for Success
- Have your tools at the ready. Prepping artichokes does take some work. I like to use kitchen shears for trimming, and then a paring knife and spoon for removing the choke.
- Get creative with the stuffing. While this recipe calls for classic garlicky breadcrumbs and Parmesan, feel free to experiment by adding different herbs, trying gluten-free breadcrumbs, or even adding minced walnuts or olives to the stuffing for another layer of flavor.
- Add a sauce for dipping. Stuffed artichokes are delicious on their own, but they’re even better when served with a squeeze of lemon or dipped in creamy aioli or melted butter.
- Don’t be afraid of getting messy. Yes, you’re going to have to use your hands for this one! Peel off the leaves one-by-one, then when you get to the artichoke heart, you can use a fork. Just make sure to have a bowl nearby for discarded leaves!
What to Serve With Stuffed Artichokes
Stuffed artichokes are usually served as an appetizer, but to be honest, we’re more likely to have them as a light dinner at my house or as a side with something simple like Instant Pot whole chicken. If you do want to serve them as an app, pair them with an Italian dish like one pot pasta puttanesca or zucchini lasagna.
How to Store and Reheat Leftovers
Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days. When you're ready to reheat them, place the artichokes in an oven-safe dish, cover loosely with foil to prevent them from drying out, and heat in a 350ºF oven for about 10-15 minutes or until they are warmed through.
More Appetizer Ideas
- Bang Bang Cauliflower
- Healthy & Vegan Refried Bean Dip
- Black Bean Quinoa Bites with Vegan Queso Dip
- Salsa Roja
- Quinoa + Hummus Zucchini Roll Ups
Stuffed Artichokes
Ingredients
- 2 large artichokes
- 1 cup butter cubed and divided
- ½ shallot minced
- 4 cloves garlic minced
- ½ cup white wine
- ¼ cup lemon juice
- ½ cup chopped fresh parsley
- 2 cups breadcrumbs
- Salt and pepper to taste
- ¼ cup freshly grated Parmesan
- 1 tablespoon olive oil
Instructions
- Trim the stems off of the artichokes and rinse them under cold water. Cut the top ½ inch or so off of the top of each artichoke and trim the sharp tips of the leaves off with kitchen scissors.
- Fill a pot with a few inches of water and set a steamer basket over it. Bring the water to a boil and place the artichokes in the steamer basket. Cover with a lid and steam for 35 minutes. Remove the artichokes from the steamer basket and let them drain on a paper towel.
- Once cool enough to handle, spread the petals of an artichoke gently and pull out the tender center petals to expose the fuzzy center of the artichoke. Use a spoon to scoop out the fuzzy center. Repeat with the second artichoke.
- Preheat the oven to 400°F and grease an 8X8-inch baking dish.
- Heat a large saucepan over medium heat and add 2 tablespoons of butter. Once the butter has melted, add the shallot and cook until translucent. Add the garlic and cook until fragrant.
- Deglaze the pan with white wine and lemon juice. Cook for 4 minutes.
- Melt the remaining butter in the pan.
- Turn off the heat and stir in the parsley and breadcrumbs. Stir until the breadcrumbs are completely coated in the buttery sauce. Season with salt and pepper to taste.
- Arrange the artichokes stem-side-down in the baking dish. Spoon the stuffing into the middle of the artichokes and between the petals. Sprinkle the tops with parmesan cheese and drizzle with olive oil.
- Bake for 15 minutes.
Nutrition
