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Italian Stuffed Artichokes Recipe
If you’re looking to impress your holiday guests with a show-stopping appetizer, these Italian Stuffed Artichokes are it! Tender artichoke leaves filled with savory, cheesy breadcrumbs, baked to golden perfection—they’ll be the first dish to disappear at any gathering.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6 servings
Calories: 325 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 2 pounds artichokes about 3-4 medium-sized
- 1 ½ cups breadcrumbs Italian seasoning*
- ½ cup Parmesan Cheese shredded
- ⅓ cup olive oil
- ¼ cup parsley finely chopped
- 2 cloves garlic finely minced
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lemon
Instructions
- Preheat oven to 375°F.
- To prepare the artichokes, cut the stem flat so that no more than ½ of an inch remains. Using a serrated knife, trim the other end with the pokey leaves by at least 1 inch. Hold the artichoke with both hands and spread out the leaves to reveal the choke. Pull out all of the feathery pieces with purple-tinted edges. Remove the choke by using a spoon with a relatively sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed. Trim the pointed end of each of the leaves with scissors so they are flat. Cut the lemon into quarters and brush the cut parts of the artichoke with juice. Repeat this process with the remaining artichokes.
- In a medium-sized bowl mix together the breadcrumbs, Parmesan cheese, oil, parsley, garlic, lemon zest, salt, and pepper.
- Stuff each artichoke with equal amounts of the filling, being sure to get some in between the larger leaves by pulling them apart.
- Place the stuffed artichokes in a large Dutch oven or baking dish and then fill up with water until it reaches the level of the first leaves. Cover with a lid (or a piece of aluminum foil if using a dish) and bake in the preheated oven for 40-45 minutes, or until the artichoke is tender and the breadcrumbs are golden brown.
- Serve immediately with a sprinkle of finely chopped parsley and Parmesan cheese. Enjoy!
Cup of Yum
Notes
- Artichoke: Be sure to grab similar-sized artichokes so they cook evenly.
- Tools: A serrated knife makes trimming the artichokes much easier.
- Lemon: Don't skip this step, lemon keeps the edges from browning, but be sure to zest it first before cutting into quarters.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.
Nutrition Information
Calories
325kcal
(16%)
Carbohydrates
38g
(13%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
6mg
(2%)
Sodium
635mg
(26%)
Potassium
669mg
(19%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
302IU
(6%)
Vitamin C
31mg
(34%)
Calcium
227mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 635mg | 26% |
| Potassium | 669mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 31mg | 34% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.