Description
Delicious and savory Stuffed Artichokes featuring tender steamed artichokes filled with a flavorful mixture of garlic, anchovies, red pepper flakes, Italian seasoned breadcrumbs, parmesan cheese, and parsley. Oven-baked until golden brown, these artichokes make an elegant appetizer or side dish, served with melted butter for dipping.
Ingredients
Scale
Brining and Cooking
- 2 Tbsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
Filling
- 6 Tbsp. olive oil
- 4 cloves garlic, grated
- 2 anchovy filets in olive oil, rinsed and finely minced (optional)
- 1/4 tsp. red pepper flakes
- 1/2 tsp. kosher salt
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup finely chopped Italian parsley, plus more for sprinkling
To Serve
- Melted salted butter, for dipping
Instructions
- Prepare Lemon Water: In a large pot, combine 4 quarts of water with 2 tablespoons kosher salt. Zest the lemon and cut it in half, reserving the zest. Squeeze the juice from both halves into the pot, then add the juiced lemon halves to the water.
- Trim Artichokes: On a large cutting board, cut the stem end of one artichoke so it sits upright. Remove about 1 inch from the top of the artichoke. Peel away the tough outer leaves near the bottom and use kitchen shears to trim the pointed tips from remaining leaves. Place trimmed artichoke into the lemon water. Repeat with remaining artichokes.
- Simmer Artichokes: Bring the pot of lemon water to a boil over medium-high heat. Cover, then reduce heat to medium-low and simmer for 25 to 30 minutes until a paring knife pierces the bottom of the artichokes easily.
- Drain and Cool: Remove artichokes from water, discard lemon halves, and let them cool completely.
- Preheat Oven: Set oven to 375°F (190°C) to prepare for baking the stuffed artichokes.
- Make Filling: Heat olive oil in a medium skillet over medium heat. Add grated garlic, minced anchovies (if using), red pepper flakes, remaining ½ teaspoon kosher salt, and reserved lemon zest. Cook for 1 to 2 minutes until fragrant. Stir in breadcrumbs, then transfer mixture to a bowl. Allow to cool for 5 minutes before folding in parmesan cheese and chopped parsley.
- Clean and Prepare Artichokes for Stuffing: Gently pull apart leaves on each cooled artichoke to reveal the center. Use a spoon to scrape away the fuzzy choke from the center without removing leaves. Place each cleaned artichoke upright in a 13×9-inch casserole dish.
- Stuff Artichokes: Using a spoon or your hands, fill the centers and spaces between leaves of each artichoke with about ½ cup of breadcrumb filling.
- Bake: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes until the breadcrumbs turn golden brown and crispy.
- Serve: Let the stuffed artichokes cool for 10 minutes. Sprinkle extra parsley on top and serve with melted salted butter for dipping. To eat, pull off leaves individually, dip in butter, and scrape the tender flesh and stuffing with your teeth.
Notes
- Anchovies are optional but add a rich umami flavor to the filling.
- Use kitchen shears to trim leaf tips safely and efficiently.
- Serving with melted salted butter enhances the flavor and provides a delicious dipping sauce.
- Ensure artichokes are fully cooled before stuffing to make handling easier.
- A bowl for discarding leaves is helpful when serving to guests.
Nutrition
- Serving Size: 1 stuffed artichoke
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 12mg
