Description
This stuffed artichokes recipe features tender artichokes simmered in lemon-infused water, then filled with a flavorful blend of garlic, anchovies, red pepper flakes, Italian seasoned breadcrumbs, Parmesan cheese, and fresh parsley before being baked to golden perfection. Served with melted butter, it makes a delightful appetizer or side dish that’s both rustic and elegant.
Ingredients
Scale
For the Artichokes and Broth
- 2 Tbsp. plus 1/2 tsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
For the 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
- 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
Instructions
- Prepare the lemon water: In a large pot, combine 4 quarts of water and 2 tablespoons kosher salt. Zest the lemon and cut it in half, reserving the zest. Squeeze the juice from both lemon halves into the pot along with the juiced halves themselves.
- Trim the artichokes: On a large cutting board, using a serrated knife, cut the stem end of each artichoke so it sits upright. Cut about 1 inch off the top of each artichoke. Remove the tough outer leaves towards the bottom and trim pointed tips from remaining leaves using kitchen shears. Place trimmed artichokes into the lemon water to prevent browning.
- Cook the artichokes: Bring the pot with lemon water and artichokes to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until a paring knife easily pierces the bottom of the artichokes, about 25 to 30 minutes.
- Drain and cool: Remove the artichokes from the pot and discard lemon halves. Allow the artichokes to cool.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking later.
- Make the filling: Heat olive oil in a medium skillet over medium heat. Add grated garlic, minced anchovies (if using), red pepper flakes, remaining 1/2 teaspoon kosher salt, and reserved lemon zest. Cook for 1 to 2 minutes until fragrant. Stir in Italian seasoned breadcrumbs and transfer the mixture to a bowl to cool for 5 minutes. Fold in grated Parmesan cheese and chopped parsley.
- Clean the artichokes: On a large cutting board, gently pull leaves away from the center to open up the artichoke petals without removing them. Use a spoon to scrape out the fuzzy choke from the center of each artichoke. Place cleaned artichokes upright in a 13-by-9-inch casserole dish.
- Stuff the artichokes: Spoon about 1/2 cup of breadcrumb filling into the center of each artichoke, working some filling in between the leaves.
- Bake: Bake the stuffed artichokes in the preheated oven for 15 to 20 minutes, until the breadcrumb topping is golden brown.
- Serve: Let the artichokes cool for 10 minutes, sprinkle with additional parsley, and serve with melted salted butter for dipping.
Notes
- To eat, pull off individual leaves, dip the base in melted butter, and scrape the tender flesh with your teeth.
- Use a bowl nearby to discard the eaten leaves.
- Anchovies are optional but add a nice depth of savory umami flavor.
- Be careful not to overcook artichokes to avoid mushy texture.
- Use fresh bread crumbs seasoned with Italian herbs for best flavor in stuffing.
Nutrition
- Serving Size: 1 stuffed artichoke
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
