This delicious baked stuffed artichokes recipe is an Italian favorite!
Stuffed Italian artichokes are made with a mixture of panko breadcrumbs, shredded parmesan (or pecorino), herbs, olive oil, and lemon juice. It's a savory combination that pairs perfectly with the grassy flavor of the artichokes.
This is a perfect appetizer or side dish when artichokes are at their peak in the springtime (although most grocery stores will carry globe artichokes year-round).
Why You'll Love Baked Artichokes
Baked Italian artichokes are a classic and beloved recipe - they may be a little bit of work, but the flavor pays off!
Artichokes are a fun appetizer to serve because they are so interactive as each leaf is individually removed and enjoyed. You can serve them to a large group and share them together or serve one per person to really savor them.
If you love the flavor of artichokes, be sure to check out our recipes with artichokes post that includes all our favorite artichoke recipes!
Ingredients You'll Need
Artichokes - You'll need 4 medium artichokes. They may be labeled globe artichokes, green artichokes, or French artichokes. They should be firm and the leaves should be dry (if the leaves are slimy, they are rotting).
Breadcrumbs - You'll use 1 ½ cups of panko breadcrumbs as the base of the stuffing mixture.
Cheese - You'll need ½ cup of shredded parmesan cheese (or pecorino cheese). Parmesan has a lovely subtle, salty flavor which adds mellow flavor.
Seasoning - You'll use ¼ cup chopped fresh parsley, 3 cloves of minced garlic, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper to flavor the seasoning.
Lemon - You'll need 3 tablespoons of freshly squeezed lemon juice for the stuffing. You may want to serve the artichokes with additional slices of lemon to squeeze on top before eating.
Olive Oil - You'll need ¼ cup of olive oil for the stuffing mixture, plus 2 tablespoons of olive oil to drizzle on top of the artichokes before putting them in the oven (this helps the breadcrumb mixture brown).
All About Artichokes
What goes good with stuffed artichokes?
Stuffed artichokes are typically served as an appetizer or side dish. You can serve them on their own or with a dip like melted butter or aioli. If you are serving them as a side dish, they go well with white fish, steak, and grilled chicken.
What part of the artichoke do you eat?
You can eat the flesh at the base of the artichoke leaves (scraping it off with your teeth) and the base of the artichoke (called the heart). The stem is also edible if peeled and boiled.
How to eat stuffed artichokes?
You eat a stuffed artichoke by pulling off the outside leaves, holding them at the top, and using your teeth to scrape the flesh off the base of the leaves. Work your way towards the center of the artichoke, when you are out of leaves, remove the fuzzy section (called the choke) with a spoon. The remaining base of the artichoke (that should look like a hollowed-out well) is also edible.
Can you freeze stuffed artichokes?
You can freeze stuffed artichokes before you've baked them. After you've boiled the artichokes and stuffed them, wrap them in plastic wrap and freeze them.
What to Serve Alongside Stuffed Artichokes
You can serve stuffed artichokes on their own as an appetizer, but you might want to serve them with a dip.
- Basil Aioli - this delicious, creamy aioli is herbacous and creamy!
- Tzatziki (Cucumber Yogurt Sauce) - this creamy yogurt sauce is easy to make
If you're serving the artichokes as a side dish, they pair well with fish, steak, and chicken.
- Crispy Baked Haddock - this easy haddock is topped with breadcrumbs and parmesan.
- Flat Iron Steak - this delicious steak recipe is ready in just a few minutes.
- Lemon Pepper Chicken Thighs - this zesty chicken recipe is so flavorful.
Tips for Making this Recipe
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Cooking Tips - Some recipes for stuffed artichokes don't have you boil the artichokes first. I think it results in a much better flavor and tender artichoke. Yes, it takes time but the end result is worth it.
Recommended Tools - I make my artichokes in a dutch oven, but you can use any pot and baking pan that snugly fits the artichokes.
Storing Tips - You can save the baked artichokes for up to 4 days in the refrigerator. Reheat them in the oven with an additional drizzle of olive oil before serving.
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- 4 medium artichokes
- half a lemon
- 1 teaspoon salt
- 1 ½ cups panko bread crumbs
- ½ cup of shredded parmesan cheese
- ¼ cup chopped fresh parsley
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons lemon juice
- ¼ cup olive oil, plus 2 tablespoons
- Take the bottom layer of leaves off around the base of the artichoke. Cut the stem off the base of the artichoke so the choke sits flat. Rub the lemon across the base of the artichoke.
- Cut the tips off the artichoke leaves (remove any pokey bits) with kitchen scissors. When you reach the center, use a knife to cut the center tip off. Rub the lemon across all the cuts you’ve made.
- Place the artichokes in a large, heavy pot that they fit snugly in.
- Cover the artichokes with water and add in one teaspoon of salt. Place the lid on the pot. Place the pot on the stove and bring it to a low boil. Reduce the heat and allow to simmer for 30 minutes.
- Remove the pot from the heat and drain the water. Place the artichokes on a towel to dry.
- Preheat the oven to 375 degrees F.
- Combine the panko bread crumbs, parmesan cheese, parsley, minced garlic, kosher salt, black pepper, lemon juice, and ¼ cup olive oil in a large mixing bowl. Stir to fully combined.
- Place the artichokes in a baking dish or dutch oven. Carefully pull back each leaf and stuff with a small amount of filling. When all the artichokes are stuffed, drizzle the remaining 2 tablespoons of olive oil over the top.
- Pour water into the base of the baking dish, till the artichokes are sitting in ½ inch of water. The water should not reach the stuffing.
- Cover the baking pan with foil or a lid and bake for 30 minutes. Remove the foil and allow the artichokes to bake for an additional 10 minutes.
- Remove the artichokes from the pan and drizzle with additional lemon juice or olive oil if desired.
- Serve immediately or store in the refrigerator for up to 4 days. Reheat in the oven before serving.
Amount Per Serving: Calories: 197Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 879mgCarbohydrates: 23gFiber: 5gSugar: 2gProtein: 7g