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Artichokes stuffed with breadcrumbs and grated cheese make a fun holiday side dish or enjoy these for lunch. Digging into the leaves and scooping out the fleshy part of the leaf is fun.
These require a little bit of prep work but if you’re an artichoke lover, it’s worth it. Expect to get messy when eating these because you’ll be eating them with your hands and you might want to set extra plates to put the discarded leaves. If you’ve never eaten a stuffed artichoke before, what you have to do is pull off a leaf and scrape the fleshy part at the leaf’s bottom between your teeth, and discard the rest of the leaf. Once all the leaves are gone, you’ll be left with the artichoke heart in the center which is probably the best part and worth working towards. These are filling! You may want to share one or you can eat a whole one as a meal. Enjoy!!
Italian Stuffed Artichokes
Ingredients
- 2 medium artichokes
- 4 cups water
- 1/2 lemon
- 2 tsp olive oil
- 2 cloves garlic, crushed
- 3/4 cup seasoned breadcrumbs
- 1/4 cup grated pecorino romano or a good parmesan cheese
- 1 egg white, whisked
- 1 cup fat free chicken broth, vegetable broth can be used instead
- 2 oz white wine
- olive oil spray
Instructions
- Cut the stems and the tops off the artichokes.
- Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
- In a large pot, fill with 4 cups water and place artichokes upside down in pot.
- Boil 12-14 minutes.
- Remove from water and set aside to cool.
- When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
- In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes).
- Remove from heat.
- Add breadcrumbs, grated cheese, and egg white and mix well.
- Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
- Spray lightly with olive oil.
- Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
- Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.
Absolutely delish! We like garlic so I doubled up. Other then that I wouldn’t change a thing.
I have to say that I love artichokes but I find them super intimidating. If you ever put together a quick video of the prepping for this I’m there for it.
I was going to post the same thing!
worst ever! I was so excited to find this but nothing on air frying and the oven recipe left the artichokes tuff and tasteless even though I added all the seasoning required in the recipe. 🙁 disappointed\
These are the best artichokes. They’re super flavorful and delicious. Taste so similar to the ones my grandma used to make…with much less fat!
Hi Gina…how would you do these in the instant pot? Stuff then cook whole for 20 min?
I haven’t tried….maybe 15 minutes? Let me know how it comes out!
I’ve cooked them in the IP for 30 minutes and they were beautifully tender. No par cooking needed.
Great to see you make this recipe! This was a childhood favorite that my Sicilian grandmother made. This looks just like how I was taught to make them!!!
I am making these tonight! Any suggestions for a side that I can make with them? Thanks!
I’d say a good scoop of saffron rice. Mmmm…