Stuffed Artichokes

Perry Santanachote
Perry Santanachote
Perry is a food writer, photographer, and recipe developer based in New York City. She cooks every day, and somehow eats even more often. Her recipes have been published in Eating Well, Fine Cooking, Food & Wine, The Kitchn, Thrillist, and Tone It Up. Perry grew up in Denver, Colorado and was raised by two grandmothers who taught her the importance of cooking with all five senses and never adhering to a diet with a name. She has a degree in anthropology and a slightly more practical master’s degree in journalism.
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published Mar 16, 2022
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Stuffed Artichokes Recipe

Amp up your appetizer game with this classic Italian dish.

Serves4

Prep15 minutes

Cook1 hour 30 minutes

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stuffed artichoke with breadcrumbs on a white plate
Credit: Perry Santanachote

Italians have come up with many creative ways to prepare and serve artichokes. One of the more show-stopping ways is stuffing them with Parmesan and seasoned breadcrumbs so the petals stretch out like a blooming flower. It’s a fantastic appetizer and an Easter staple in many Italian American homes.

How to Prepare Artichokes for Stuffing

Making artichokes for stuffing is much easier than you might think.

  1. Fill a large pot or bowl with water and add the juice of a lemon.
  2. Slice off the stem and an inch off the top of the artichoke.
  3. Use kitchen shears to snip off any thorny tips on the leaves.
  4. Fan out the leaves, starting from the outside and working your way in, until you reach the choke, a fuzzy purple and white cluster at the center.
  5. Use a spoon (a serrated grapefruit spoon works great) to scrape out and discard the choke.
  6. Place the artichoke top-down in the bowl of lemon water to prevent browning while you prepare the remaining artichokes.

What Part of Stuffed Artichokes Do You Eat?

Eating an artichoke involves removing its many leaves one by one and then scraping off the tender flesh between your teeth and discarding the tough, woody parts. The journey to the tender, nutty artichoke heart is a leisurely one and thus best enjoyed in good company. Once you reach the succulent heart, you can fight over who gets to eat it — or share it like civilized folks.

Credit: Perry Santanachote

How to Serve Stuffed Artichokes

Stuffed artichokes are great as an appetizer, and because they’re stuffed with tasty breadcrumbs and cheese, there’s no need to serve them with a dipping sauce. If you’re looking for a dish to follow it up with, you can’t go wrong with pasta.

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Stuffed Artichokes Recipe

Amp up your appetizer game with this classic Italian dish.

Prep time 15 minutes

Cook time 1 hour 30 minutes

Serves 4

Nutritional Info

Ingredients

  • 1

    large lemon

  • 2

    large artichokes (10 to 12 ounces each)

  • 2 large cloves

    garlic

  • 2 cups

    panko breadcrumbs

  • 3 ounces

    Parmesan cheese (about 1 1/2 firmly packed cups grated on a Microplane or 1 cup store-bought grated)

  • 2 teaspoons

    Italian seasoning

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    red pepper flakes

  • 3/4 cup

    olive oil

  • 2 teaspoons

    anchovy paste

  • 1

    bay leaf

Instructions

  1. Finely grate the zest of 1 large lemon into a large bowl. Fill a large pot with enough water to submerge 2 large artichokes. (If you have a steamer pot, use the base of that one.) Cut the lemon in half, squeeze the juice into the water, and drop the juiced lemon halves into the water.

  2. Slice the stems off of 2 large artichokes, peel them, and add to the lemon water. Slice off and discard 1 inch off the artichoke tops with a serrated knife. Use kitchen shears to snip off the thorny tips from the petals. Gently fan open the petals of each artichoke, working from the outside in until you reach the fuzzy chokes in the center. Scrape out the choke with a spoon and place the artichokes upside down in the lemon water to prevent them from darkening.

  3. Mince 2 large garlic cloves and finely grate 3 ounces Parmesan cheese (about 1 1/2 packed cups) if needed. Add both to the lemon zest bowl. Add 2 cups panko breadcrumbs, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Stir until combined.

  4. Pour 3/4 cup olive oil into a glass measuring cup and whisk in 2 teaspoons anchovy paste. Add the dressing to the breadcrumb mixture and mix well to combine.

  5. Remove the artichokes from the water and shake off any excess water. Place right-side up on a work surface. Working with 1 artichoke at a time, stuff the breading into the center well and between every petal.

  6. Add 1 bay leaf to the pot of lemon water and bring it to boil over meidum-high heat. Place the stuffed artichokes and stems in a steamer tray or basket and place in the pot, making sure the water does not touch the bottom of the tray. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes. To test, tug on a petal and if it doesn’t pull away easily, steam for 10 more minutes and try again.

  7. Use tongs to transfer the artichokes to a platter. If you want some browning, place the stuffed artichokes on a baking sheet and broil in the oven until golden-brown, 2 to 3 minutes.

Recipe Notes

Make Ahead: The artichokes can be trimmed up to 1 day ahead and kept submerged in lemon water in the refrigerator.

Storing and Freezing: The steamed stuffed artichokes can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. Reheat wrapped in aluminum foil in a 300°F oven for 20 to 25 minutes.

Filed in:
italian
vegetarian
Cheese
pantry
Vegetables
dairy