Bake until golden and serve warm alongside your favorite entrees or as an appetizer.
We love stuffed artichokes because they’re fun and unique!
Ingredients and Variations
ARTICHOKES Fresh artichokes aren’t hard to find, almost every grocery store or market carries them in the produce section. Choose brightly-colored artichokes with tightly packed leaves. BREADCRUMBS This recipe calls for Panko, but fresh homemade breadcrumbs are great too. To make homemade crumbs, remove crusts from bread and pulse a few times in a blender or food processor. FLAVORING Use the fine side to grate fresh parmesan or feel free to use the pre-grated variety. Garlic powder and butter are favorites but feel free to mince up fresh garlic and sauté it briefly if preferred. We love fresh parsley in this recipe, basil is great too!
How to Prepare Artichokes
How to Make Stuffed Artichokes
Many recipes call for stuffing a raw artichoke and simmering with the stuffing in the artichoke. We’ve made it both ways and prefer to cook the artichoke first and then stuff and bake it. This keeps the stuffing crispy. METHOD 1: Cook the artichoke and then stuff it before baking. This method is delicious. We like this method because the bread crumbs are crisper and the filling has more flavor. METHOD 2: Stuff a raw artichoke and simmer it in a little bit of water. This method cooks the artichoke and the stuffing together. We find this gives it a stronger artichoke flavor. The texture of the breadcrumbs is softer. To cook in this method, prepare the filling as directed in the recipe below. Cut the artichoke and stuff with the filling. Place stuffed artichokes in a large pot/dutch oven and fill with about 1 1/2″ of water. Cover and simmer about 1 hour or until artichokes are tender (adding more water as needed). Broil 2-3 minutes to crisp crumbs before serving. Regardless of which method you use, we like to serve the artichokes with lemon juice, aioli, or other dips.
Leftovers
Store stuffed artichokes in an airtight container in the fridge and they should last about 3 days. Reheat them in the microwave, freshen with seasonings of choice, and add a splash of lemon juice before serving again. Freeze stuffed artichokes by placing them fully cooked and chilled in a zippered bag with the date labeled on them. They will keep in the freezer for about two weeks.
Savory Side Dishes
Steamed Carrots – ready in 15 minutes Roasted Summer Squash – with a Panko breading Sauteed Zucchini – baked with mozza cheese Simple Roasted Turnips – only 5 ingredients Garlic Butter Swiss Chard – flavorful & colorful
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