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–+ servings

Stuffed artichokes: How to Cook and Eat Them

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Dinner, Side Dish
Cuisine Italian
Servings 2 people
Calories 767 kcal

Equipment

  • Large pot
  • skillet

Ingredients
  

  • 2 large artichokes
  • 1 1/2 cups homemade italian breadcrumbs ***see note
  • 1/4 tsp ground black pepper
  • 3 cloves garlic peeled and minced
  • 3 tbsp olive oil
  • 3/4 cup parmesan cheese grated
  • 1 1/2 cups vegetable or chicken broth combine with 1/2 cup water and have some more on hand in case you need to replenish the cooking liquid during the simmering process
  • 1/4 cup lemon juice
  • 1 lemon for serving

Instructions
 

  • This method does not require you to remove any of the inner leaves or "choke". I find it easier to remove while eating it.
  • With a serrated knife, saw approximately 1 inch off the top of the artichoke leaves to make a flat top.
    Cutting the top of the leaves off the artichoke
  • Turn the artichoke upside down and grasping the stem, pound the top part of the artichoke on the counter a few times this helps to open up the center of the artichoke.
    Pound top of the artichoke onto countertop to open
  • Separate the inner leaves with your fingers. This gives room to stuff the artichoke with breadcrumbs.
    Opening artichoke leaves preparing to stuff
  • Squeeze 2 tbsp of lemon juice inside the artichoke. Cut off the stem and any tough outer leaves so the artichoke will sit flat.
  • In a skillet, heat olive oil on medium heat and add minced garlic. Saute for about 1 minute until fragrant and just starting to turn golden. Add the breadcrumbs and ground black pepper to the pan and stir until the breadcrumbs are coated with the oil.
    Browning bread crumbs in a saute pan
  • Toast the breadcrumbs, stirring often on medium/low heat until deep golden brown. Be careful not to burn them. Transfer to a bowl to cool. When cool, add the parmesan cheese. Stir to combine.
    Adding parmesan cheese to bread crumbs
  • Take an artichoke and spoon the breadcrumbs into the center as well as the outer leaves, holding them open and spooning breadcrumbs all the way around throughout the leaves until the whole artichoke is stuffed.
    Spooning Italian bread crumbs into artichoke
  • Sprinkle the top of each artichoke with lemon juice and approx 1 tsp olive oil.
    Squeezing lemon juice over stuffed artichoke heart
  • Place the artichokes upright in a pot wide enough to hold the artichokes.
    Two artichokes stuffed with bread crumbs
  • Carefully pour the broth/water mixture into the pot without wetting the tops of the artichokes. Fill the pot to about 1/3 the way up the artichokes.
    Pouring broth in a pot with stuffed artichokes
  • Cover tightly and bring the liquid to a boil, then reduce the heat to a simmer and cook for approximately 45 mins-1 hour, depending on the size of the artichokes. Check the liquid level every 20 minutes and add more broth if necessary. The artichoke is ready when the leaves are tender and the leaves towards the center are easy to pull out. Serve with the cooking broth and lemon.

Notes

**Note:  I recommend making your own homemade italian breadcrumbs either using white bread or even plain breadcrumbs and adding your own seasonings but you can use store bought italian bread crumbs if you don't have the supplies on hand to make homemade.

Nutrition

Serving: 2gCalories: 767kcalCarbohydrates: 86gProtein: 31gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 26mgSodium: 1994mgPotassium: 1061mgFiber: 14gSugar: 9gVitamin A: 333IUVitamin C: 73mgCalcium: 699mgIron: 7mg
Keyword Artichoke, breadcrumbs, parmesan cheese
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