How to Cook Stuffed Artichokes
This how to cook stuffed artichokes recipe turns a wholesome vegetable into a gourmet delight. Perfectly braised with cheesy breadcrumb stuffing, it's a healthy and flavorful meal you'll love.
Ingredients
- 1 cup unseasoned dried breadcrumbs
- 3 garlic cloves, pressed or minced
- 3 tablespoons minced flat-leaf parsley
- 3/4 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, or a combination of both
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
- 1 small lemon
- 4 globe artichokes
- 1/2 cup dry white wine
Instructions
- Preheat the oven: Start by preheating your oven to 375°F to prepare for braising.
- Make the stuffing: Combine breadcrumbs, minced garlic, parsley, and grated cheese in a medium bowl. Add a pinch of salt and pepper, then drizzle in 1–2 tablespoons of olive oil. Mix until the crumbs are moistened but not clumping together.
- Prep the artichokes: Fill a large bowl with lemon water to prevent discoloration. Trim the artichokes, cutting off the top inch and outermost leaves while trimming the stem. Place trimmed artichokes into the lemon water.
- Stuff the artichokes: Stand the artichokes upright and gently spread the leaves to create space for the filling. Using a spoon, stuff the breadcrumb mixture generously between the leaves and on top.
- Braise in the oven: Arrange the stuffed artichokes snugly in a Dutch oven. Pour the wine into the base of the pot, and add water until it reaches one-third of the way up the artichokes. Drizzle an additional 2–3 tablespoons of olive oil over the tops.
- Cook until tender: Bring the liquid to a simmer on the stovetop, then cover and bake in the oven for 90 minutes. The artichokes are done when the leaves pull out easily.
- Serve and enjoy: Place each artichoke into a bowl, spoon pan juices over the top, and finish with a drizzle of olive oil. Serve immediately and enjoy!