Stuffed Artichokes
Baked Italian stuffed artichokes, with step-by-step photos and video. With crispy, Parmesan breadcrumbs and dipping sauce, they are worth it!
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 (about 4 teaspoons)
- 1/2 cup fresh parsley finely chopped, or tarragon, basil, cilantro or your fine herbs of choice
- 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
Main Ingredients
- Place a rack in the center of your oven and preheat to 400°F. To prepare the artichokes, fill a large bowl with water. Squeeze in the lemon juice and drop in the squeezed lemon halves.
- Using one artichoke at a time, cut off the stem completely so it can sit upright. Pull off and discard the tough, thicker outer leaves. Slice the top 1 1/2 inches off to reveal the spiral of leaves inside. Use kitchen scissors to trim the thorny ends. Scoop out the center and fuzzy choke with a sharp spoon.
- Place the prepared artichoke in the bowl of lemon water, turning it to coat the cut sides. Leave it cut side down in the water. Repeat with remaining artichokes.
- In a mixing bowl, combine breadcrumbs, parmesan, garlic, parsley, olive oil, and salt.
- Place artichokes in a 9x13-inch baking dish. Separate leaves and fill each artichoke with the breadcrumb mixture.
- Add 1 1/2 cups of lemon water to the baking dish. Cover with foil and bake for 45 minutes. Remove cover and cook for another 15 to 20 minutes.
Sauce Ingredients
- Combine mayo, lemon juice, and salt in a small bowl. Serve with the artichokes.
Notes
Baked Italian stuffed artichokes, with step-by-step photos and video.
With crispy, Parmesan breadcrumbs and dipping sauce, they are worth it!