Stuffed Artichokes
Serve stuffed artichokes as an appetizer, afternoon snack, or side dish with a meat or pasta at dinnertime.
  • CourseAppetizers, Side Dishes
  • CuisineKid-Friendly, Vegetarian
Servings Prep Time
3people 30minutes
Cook Time
Servings Prep Time
3people 30minutes
Cook Time
  • 3 artichokejumbo
  • 2 lemon
  • 1 1/2cups bread crumbsdry
  • 1cup Parmesan cheesegrated
  • 1/2cup asiago cheesegrated
  • 1/4cup parsleychopped
  • 2tsp garlicgranulated
  • 4Tbsp olive oilextra virgin
  • salt & pepperto taste
  1. Preheat oven to 425 degrees F. Rinse artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
  2. Slice off the top 1″ of the artichokes, exposing the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Scoop out the fuzzy “choke” in the center of the artichoke. Place the clean/cored artichoke in the bowl of acidulated water.
  3. Combine bread crumbs, cheese, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
  4. Remove the artichokes from the water & place in an oven proof baking dish. Fill each artichoke with equal amounts of stuffing. Pour an inch of water into the bottom of the dish. Cover with foil & place in oven for 45 minutes, until bottom of artichoke is tender.