Stuffed Artichoke Recipe
Baked Italian stuffed artichokes with crispy Parmesan breadcrumbs and a delicious dipping sauce.
Ingredients
Main Ingredients
- 1 medium lemon halved
- 4 large artichokes about 4 pounds total
- 2 cups plain breadcrumbs whole wheat if you can find them
- 1.5 cups finely grated Parmesan
- 4 cloves garlic minced or grated
- 1/2 cup fresh parsley finely chopped
- 2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil plus more for serving
Sauce Ingredients
- 1/2 cup mayo or plain Greek yogurt or sour cream
- 1 small lemon juiced, about 3 tablespoons
- 1/4 teaspoon kosher salt to taste
Instructions
Preparation
- Place a rack in the center of your oven and preheat to 400°F. Fill a large bowl with water and squeeze in the lemon juice, dropping in the squeezed halves.
- Using one artichoke at a time, cut off the stem so it can sit upright. Remove tough outer leaves, and trim the thorny ends. Scoop out the center and choke.
Baking
- Place artichokes in lemon water as you prepare them. In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, olive oil, and salt. Fill the artichokes with the mixture and bake, covered, for 45 minutes.
- Uncover and bake for another 15-20 minutes until tender. Combine sauce ingredients and serve with artichokes drizzled with olive oil.
Notes
Baked Italian stuffed artichokes with crispy, Parmesan breadcrumbs and a delicious dipping sauce.
Worthy of any special occasion, these artichokes are delightful.
Serve them fresh from the oven with extra olive oil for an authentic Italian experience.