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–+ servings

Stuffed Artichokes

Take your dinner to the next level with these lemony, cheesy, golden stuffed artichokes. If artichoke recipes seem intimidating, don’t worry! Dunking an artichoke leaf in lemony butter is satisfying on its own, but imagine it topped with a heap of cheesy, crispy breadcrumbs. Whether served as a shareable appetizer or a standout vegetable side dish, this eye-catching dish is sure to be a crowd-pleaser. And don’t forget the melted butter for dipping!
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Prep Time 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 Yield
Calories 452 kcal

Ingredients
  

  • 2 Tbsp. plus 1/2 tsp. kosher salt, divided
  • 1 lemon
  • 6 medium artichokes
  • 6 Tbsp. olive oil
  • 4 cloves garlic, grated
  • 2 anchovy filets in olive oil, rinsed and finely minced (optional)
  • 1/4 tsp. red pepper flakes
  • 2 cups Italian seasoned breadcrumbs
  • 1 cup grated parmesan cheese
  • 1/4 cup finely chopped Italian parsley, plus more for sprinkling
  • Melted salted butter, to serve

Instructions
 

  • In a large pot, place 4 quarts of water and 2 tablespoons of salt. Zest the lemon and cut it in half, reserving zest. Squeeze the juice from both halves of the lemon into the pot and add the juiced halves.
  • On a large cutting board, using a serrated knife, cut the stem end of one artichoke so it sits upright. Cut about 1 inch off the top of the artichoke. Remove the tough outer leaves toward the bottom and use a pair of kitchen shears to trim the pointed tip off any remaining untrimmed leaves. Place the trimmed artichoke into the lemon water and repeat with remaining artichokes.
  • Bring the pot of water to a boil over medium-high heat. Cover, reduce the heat to medium low, and simmer until a paring knife easily pierces the bottom of the artichokes, 25 to 30 minutes.
  • Drain the artichokes, discarding the lemon. Allow the artichokes to cool.
  • Preheat the oven to 375°F.
  • In a medium skillet, heat the oil over medium heat. Add the garlic, anchovies, if using, pepper flakes, the remaining ½ teaspoon kosher salt, and the reserved lemon zest. Cook until fragrant, 1 to 2 minutes. Stir in the breadcrumbs. Remove the breadcrumb mixture to a medium bowl and allow to cool for 5 minutes. Fold in the parmesan and parsley.
  • On a large cutting board, gently pull the leaves away from the center of an artichoke to reveal the center and open up the petals without removing them. Use a spoon to gently scrape away the fuzzy choke. Place the cleaned artichoke into a 13-by-9-inch casserole dish. Repeat with the remaining artichokes.
  • Use a spoon or your hands to add about ½ cup of filling to the artichokes, filling the centers and getting it in between the leaves.
  • Bake until the breadcrumbs are golden brown, 15 to 20 minutes.
  • Let cool for 10 minutes before sprinkling with extra parsley and serving with melted butter for dipping.

Nutrition

Calories: 452kcalCarbohydrates: 33gProtein: 19gFat: 25gSaturated Fat: 8gCholesterol: 25mgSodium: 747mgPotassium: 617mgFiber: 9gSugar: 4gCalcium: 429mgIron: 4mg
Keyword Stuffed Artichokes
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