5.0 from 3 votes
Easy Baked Stuffed Artichokes
These easy stuffed baked artichokes are a favorite Italian appetizer or spring side dish. Stuffed with a savory filling then baked to perfection.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 5 servings
Calories: 225 kcal
Course:
Side Dish , Main Course
Cuisine:
Italian
Ingredients
- 5 whole artichokes (halved)
- ¼ cup freshly grated parmesan or pecorino cheese (or half and half)
- 3 tablespoons bread crumbs
- 2 tablespoons chopped fresh Italian parsley
- 1 clove garlic minced
- 1-2 pinches salt
- 2-3 dashes black pepper
- 3 tablespoons olive oil
EXTRAS
- 2-3 tablespoons olive oil
Instructions
- Pre-heat oven 350F/180C. Lightly oil a 9 inch baking dish with one tablespoon of olive oil.
- Clean the artichokes, cut in half, remove the choke and cook in lightly salted boiling water for approximately 10 minutes or until al dente. Drain well.
- In a medium bowl mix together the bread crumbs, parmesan cheese, parsley, garlic, salt, pepper and olive oil.
- Place the well drained artichoke halves cut side up in the pan, divide the mixture evenly on top of each halved artichoke, drizzle with 1-2 tablespoons of olive oil. Bake for approximately 30-35 minutes, the last 5 minutes broil for about 5 minutes until golden. Let sit 5 minutes before serving. Enjoy!
Cup of Yum
Notes
- Artichokes are in peak season March through May although you can often find them year round in most grocery stores especially around the holidays. To tell if an artichoke is still good to eat, visibly inspect it. If it is bright green with minimal or no browning of the leaves it is good to eat.
- Refrigerate: Store leftover baked artichoke in an airtight container in the refrigerator for up to 4 days. Reheat in the oven with some olive oil.
- Make ahead: Stuff your artichokes up to 8 hours in advance, store them covered in the refrigerator and then follow baking instructions.
- Freeze: To freeze stuffed artichokes before you bake them, clean, parboil and then stuff them. Wrap individually and freeze in a freezer safe container. Bake from frozen adding a few minutes to the cooking time if needed. You can also freeze them after baking. Cool completely, wrap tightly and store for about two weeks in a freezer safe container.
Nutrition Information
Calories
225kcal
(11%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
7mg
(2%)
Sodium
403mg
(17%)
Potassium
511mg
(15%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
232IU
(5%)
Vitamin C
17mg
(19%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 225
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 7mg | 2% |
| Sodium | 403mg | 17% |
| Potassium | 511mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.