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The Ultimate Stuffed Artichoke Recipe

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If you’ve never tried stuffed artichokes, you’re in for a treat! This Ultimate Stuffed Artichoke recipe combines tender artichoke leaves with a flavorful breadcrumb and Parmesan filling, infused with garlic, parsley, and a touch of lemon. Perfect as a starter or side dish, this recipe elevates any meal and is surprisingly easy to make. The artichokes are steamed until tender, then baked briefly for a golden, crispy finish.

Ingredients

Scale

For the Artichokes:

  • 4 large artichokes
  • 1 lemon, halved (for rubbing and juice)
  • 1 cup breadcrumbs (Italian seasoned or plain)
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 1 cup vegetable or chicken broth (for steaming)

Necessary Tools

  • Large pot with lid (for steaming)
  • Baking dish (if baking for a crispy topping)
  • Mixing bowl
  • Knife and spoon for preparing artichokes

Ingredient Swaps & Additions

  • Cheese Alternative: Try Pecorino Romano for a slightly sharper, saltier flavor.
  • Breadcrumbs: Panko crumbs can be used for an extra-crispy texture.
  • Herbs: Add fresh basil or thyme along with the parsley for more herbal flavor.
  • Extra Flavor: Drizzle a bit of melted butter over the stuffed artichokes for a richer taste.

Instructions

Step 1: Prepare the Artichokes

  1. Trim the stems off each artichoke so they sit flat, and remove the tough outer leaves until you reach the softer, tender inner leaves.
  2. Cut about 1 inch off the top of each artichoke and use a spoon to gently scoop out the choke (the fuzzy center part) if desired.
  3. Rub the cut parts with lemon to prevent browning and add a touch of citrus flavor.

Step 2: Make the Stuffing

In a medium mixing bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, oregano, red pepper flakes (if using), salt, pepper, and olive oil. Mix everything together until well combined. The olive oil should lightly moisten the breadcrumbs for an even filling.

Step 3: Stuff the Artichokes

Gently pull open the leaves of each artichoke to make space for the filling. Spoon the breadcrumb mixture between the leaves, pressing down gently to pack it in. Make sure to stuff each artichoke well, so there’s a bit of filling with each leaf.

Step 4: Steam the Artichokes

  1. Place the stuffed artichokes in a large pot with 1 cup of vegetable or chicken broth at the bottom. The broth adds flavor and keeps the artichokes moist while steaming.
  2. Cover the pot and steam over medium heat for 30-40 minutes, or until the artichoke leaves are tender and easily pull away. Add more broth if needed to prevent the pot from drying out.

Optional Step 5: Bake for a Crispy Topping

  1. Preheat the oven to 375°F (190°C). After steaming, transfer the artichokes to a baking dish and drizzle a little olive oil over the tops.
  2. Bake for 10-15 minutes, until the tops are golden brown and slightly crispy.

Step 6: Serve and Enjoy

Let the artichokes cool slightly before serving. Drizzle with extra lemon juice for brightness, if desired. Serve with a side of marinara or aioli for dipping, and enjoy!

Find it online: https://savorysplash.com/the-ultimate-stuffed-artichoke-recipe/