Stuffed Artichokes

By Lori Taylor

Apr 01, 2013, Updated Dec 22, 2022

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It’s Artichoke Season!  And this fiber powerhouse is one of my very favorite foods!  We will have a few blogs coming up about artichokes & the various ways to prepare them.  This yummy stuffed artichoke was something Chef Concetta & I made last week in the test kitchen.  I also served it over the weekend at my family’s Easter dinner… rave reviews all around.

wash in cold water
wash with cold water
"top" the artichoke
“top” the artichoke
"tail" the artichoke
“tail” the artichoke
optional step: for restaurant presentation, cut petals with scissors to create flat, uniform tops
optional step: for restaurant presentation, cut petals with scissors to create flat, uniform tops
scoop out the fuzzy choke
scoop out the fuzzy choke
let cleaned/trimmed choke hang out in acidulated water while you finish your prep
let cleaned/trimmed choke hang out in acidulated water while you finish your prep
fill with stuffing
fill with stuffing
open up outer petals & put stuffing in there, as well! as choke steams the outer petals will become tender & edible.
open up outer petals & put stuffing in there, as well! as choke steams the outer petals will become tender & edible.
pour water into baking dish
pour water into baking dish & cover with foil
bake until bottom of artichoke is tender enough for a knife to easily insert into it
bake until bottom of artichoke is tender enough for a knife to easily insert into it
Artichokes are one of my favorite vegetables - full of nutrition & a fiber leader!
Artichokes are one of my favorite vegetables – full of nutrition & a fiber leader!
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Stuffed Artichokes

Cook Time45 minutes
Total Time45 minutes
Servings3 people

Ingredients 

  • 3 jumbo artichoke
  • 2 lemon
  • 1.5 cups bread crumbs dried
  • 1 cup parmesan cheese freshly grated
  • 1/2 cup asiago cheese grated
  • 1/4 cup parsley chopped
  • 2 tsp granulated garlic
  • 4 tbsp olive oil extra virgin
  • salt and pepper to taste

Instructions 

  • Preheat oven to 425°F. Rinse the artichokes in cold water. Zest the 2 lemons & set aside. Juice the lemons in a large bowl & fill with ice cold water.
  • Slice off the top 1″ of the artichokes, to just expose the heart. Remove the stem by slicing off completely, creating a flat base so the artichoke can stand upright. Using a spoon, melon baller or grapefruit spoon, scoop out the fuzzy “choke” in the center of the artichoke. Place the cleaned/cored artichoke in the bowl of acidulated water.
  • Combine bread crumbs, cheeses, parsley, lemon zest, garlic & olive oil in a large bowl & mix well.
  • 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes, Side Dishes
Cuisine: Kid-Friendly, Vegetarian
Like this? Leave a comment below!

Enjoy!

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About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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2 Comments

    1. I scrape the meat too… if you feel like prolonged chewing & you cook them long enough, yes you can eat the entire leaf.

      Reply