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Baked Stuffed Artichoke recipe

My Baked Stuffed Artichoke recipe is a delicious recipe to make as an appetizer or even a light meal! It is buttery, filling and just amazing! Save this to Pinterest so you can find it later!
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Course: Appetizer, dinner
Cuisine: American, Italian American
Keyword: baked stuffed artichoke recipe, italian stuffed artichoke, stuffed artichoke
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Author: Rachel

Equipment

  • Large pot for boiling
  • Ceramic roasting/baking pan

Ingredients

For the artichokes

  • 4 whole artichokes
  • Large pot of water
  • 1 Tbsp fresh squeezed lemon juice

For the stuffing

  • 2 Tbsp extra virgin olive oil
  • 5 grated or pressed garlic cloves
  • 1/2 cup diced shallots
  • 1/2 cup dry white wine
  • 2 1/2 tbsp fres squeezed lemon juice
  • 1/2 cup chicken broth
  • 2 cups plain breadcrumbs
  • 1/2 cup fresh parsley
  • 1 Tbsp fresh thyme leaves
  • 1/2 cup finely grated parmesan cheese + 1 tbsp lightly grated parmesan cheese per artichoke
  • 4 Tbsp melted butter (1 tbsp per artichoke)
  • Additional butter for dipping as desired.
  • Coarse sea salt and fresh cracked pepper to taste.

Instructions

  • Add a large pot of water over high heat and add fresh squeezed lemon juice. Bring to a boil. Meanwhile, preheat the oven to 375 degrees.
  • Prep the artichokes by cutting off the stem to the base so it can sit nicely. Then cut about an inch off the top and snip off the top of each leaf with kitchen sheers. Remove the small, tough lower leaves toward the base of the artichoke. These are usually tough and won’t cook up nicely.
  • Once the water is boiling, add the artichokes and cover. Cook for 15 – 20 minutes until they have softened.
  • While the artichokes cook, heat a large pan over medium heat on the stove.
  • Add the extra virgin olive oil and when it is shimmering add in the shallots and garlic. Cook for 3 minutes until they begin to soften.
  • Add in the white wine and let reduce to about half.
  • Add in the lemon juice and chicken broth and simmer for 3 minutes. Add in the breadcrumbs and mix well then remove from the heat.
  • Then, combine the parsley, thyme leaves and parmesan with the breadcrumb mix.
  • Once the artichokes have slightly cooled, place them in a baking dish. Gently begin pulling the leaves away and stuffing. I find it is easier to start in the center and then work my way out. Stuff in as much of the stuffing as you can.
  • Add on 1 tbsp of parmesan cheese to the top of each artichoke. Then drizzle on 1 tbsp of melted butter to each. Bake for 15 minutes or until the breadcrumbs are golden brown. Serve with additional butter as desired. Salt and pepper to taste.