Baked Stuffed Artichokes

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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.

Artichoke hearts are the most commonly consumed part of the artichoke since they usually offer the most flavor, but these stuffed artichokes have fantastic flavor throughout!

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 work, but the flavor pays off!

This artichoke recipe is a fun appetizer to serve because whole artichokes 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!

Jump to:

• Why You'll Love Baked Artichokes
• Ingredients You'll Need
• How to Make Baked Stuffed Artichokes
• All About Artichokes
• What to Serve Alongside Baked Stuffed Artichokes
• Tips for Making this Recipe
• Baked Stuffed Artichokes

Ingredients You'll Need

Fresh Artichokes - You'll need 4 medium to large 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 that adds a 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).

How to Make Baked Stuffed Artichokes

Prep the Artichokes

• Take the bottom layer of leaves off around the bottom of the artichokes. Cut off the base of the artichoke stems so the chokes sit flat. 
• Cut the tips off the artichoke leaves (remove any pokey bits) with kitchen shears and use a serrated knife to cut off the top of the artichoke. Rub the lemon across the base of the artichoke and all the cuts you’ve made. 
• Place the artichokes in a heavy, large pot that they fit snugly in.

Steam the Artichokes

• Cover the prepped 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. golden brown

Bake the Artichokes

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 bowl. Stir to fully combined. 

Place 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 aluminum  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. 

All About Artichokes

What goes well 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 bottom of the leaf (scraping it off with your teeth) and the center of each artichoke (called the heart of the artichoke), which is arguably the best part. 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 toward the center of the artichoke; when you are out of leaves, remove the fuzzy choke section 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 Baked Stuffed Artichokes

You can serve stuffed artichokes on their own as an appetizer, but you might want to serve them with a dip. These two dips are perfect.

• Basil Aioli - this delicious, creamy aioli is herbaceous and creamy, and the fresh garlic and lemon juice pair perfectly with these artichokes.
• Tzatziki (Cucumber Yogurt Sauce) - this creamy yogurt sauce is easy to make and tastes delicious. 

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 prefer the two-step cooking process because it results in a much better flavor and tender artichokes. It adds a little 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 in the refrigerator for up to 4 days. Reheat them in the oven with an additional drizzle of olive oil before serving.

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