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4.2 from 42 votes

Italian Stuffed Artichokes

A classic appetizer recipe, particularly in the Spring, these Italian Stuffed Artichokes are bursting with lemon and herb flavors.Yield: 4 stuffed artichokes

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
1 hr 50 mins
Servings: 8 people
Course: Appetizer
Cuisine: Italian

Ingredients

Preparing the Artichokes
  • 4 artichokes, firm and bright in color
  • 1 lemon, juiced and zested, divided
For the Filling
  • 1 ½ c breadcrumbs
  • ¼ c + 2 Tbsp fresh parsley, chopped
  • ¼ c + 2 Tbsp Asiago cheese, finely grated
  • 4 garlic cloves, minced
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 4 tsp olive oil
For the Bath
  • 2 c water
  • 1 c Pinot Grigio wine

Instructions

    Cup of Yum
  1. Preheat your oven to 400F.
  2. Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the bracts and using a sharp paring knife or kitchen scissors, cut out the innermost bracts to reveal the fibrous choke. With a spoon, scrape as much of the choke fibers out of the artichoke as you can.
  3. Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.
  4. In a small bowl, mix all filling ingredients and 2 tsp lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the bracts and spoon a little filling between the bracts as well.
  5. Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 Tbsp lemon juice into the dish and cover it tightly with aluminum foil.
  6. Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.
  7. Remove the artichokes from the oven and let stand for 5-10 minutes before serving.