Stuffed Artichoke

There’s something extraordinary about the first bite of a Stuffed Artichoke. Growing up, my family would gather around the dinner table, and I remember my grandmother carefully preparing these artichokes with love and precision. Each leaf, filled with a delicious blend of flavors, was a labor of love that brought us all together. The aroma of baking artichokes filled the kitchen, teasing our appetites as we waited eagerly for dinner. These moments are etched in my heart, reminding me of the love shared around the table. Today, I’m excited to share with you my version of Stuffed Artichoke, a dish that captures the essence of family gatherings and cherished memories. Whether you’re sharing it with loved ones or enjoying it on your own, this recipe is sure to warm your heart and delight your taste buds.

Ingredient List for Stuffed Artichoke

When creating the perfect Stuffed Artichoke, each ingredient plays a crucial role in enhancing the overall flavor and texture of the dish. The combination of fresh herbs, wholesome breadcrumbs, and rich Parmesan creates a delicious stuffing that perfectly complements the tender artichoke. Let’s explore these key players that make this dish shine!

• 1 medium lemon, halved – Fresh lemon adds a bright acidity, balancing the richness of the filling.
• 4 large artichokes (about 4 pounds total) – The star of the dish, these tender vegetables are perfect for stuffing.
• 2 cups plain breadcrumbs (whole wheat if you can find them) – Provides texture and substance to the filling.
• 1 ½ cups finely grated Parmesan – Adds a rich, savory flavor that elevates the stuffing.
• 4 garlic cloves, minced or grated (about 4 teaspoons) – Infuses the filling with a fragrant, robust taste.
• ½ cup fresh parsley, finely chopped, or tarragon, basil, cilantro, or your fine herbs of choice – Fresh herbs brighten the dish and add complexity.
• 2 teaspoons kosher salt – Enhances all the flavors in the stuffing.
• ¼ cup extra-virgin olive oil, plus more for serving – Adds richness and moisture to the filling.
• ½ cup mayo or plain Greek yogurt or sour cream – Creates a creamy dip for serving.
• 1 small lemon, juiced (about 3 tablespoons) – Extra lemon juice brightens the dipping sauce.
• ¼ teaspoon kosher salt to taste – Adjusts the seasoning of the dipping sauce.

Directions for Stuffed Artichoke

Now that you have all your ingredients ready, let’s dive into the simple yet fulfilling process of making Stuffed Artichoke. The steps are designed to guide you through the preparation seamlessly, ensuring that you create a dish bursting with flavors and textures.

1. Begin by placing a rack in the center of your oven and preheating it to 400°F. This temperature will ensure that your artichokes cook evenly and become tender.

2. To prepare the artichokes, fill a large bowl with water. Squeeze in the juice from one lemon and drop in the squeezed lemon halves. This step will help prevent the artichokes from browning while you work on them.

3. Take one artichoke at a time and cut off the stem completely so it can sit upright. This ensures that it cooks evenly. Pull off and discard the tough, outer leaves, which can be quite prickly.

4. Next, slice the top 1 ½ inches off the cone (the topmost part) of the artichoke to reveal the spiral of leaves inside. This will make it easier to stuff the artichoke later.

5. Using kitchen scissors, trim off the thorny pointed ends of the remaining leaves. This will make the artichoke safer to eat. Then, carefully run a pairing knife around the very center of the spiky inner leaves of the artichoke.

6. You may need to cut from several angles to remove the center leaves and scoop out the fuzzy choke underneath. This process can be a bit tedious, but it’s worth it for the delicious results!

7. Once prepared, place the artichokes in the bowl of lemon water, turning them to coat the cut sides. Leave them cut side down in the water while you repeat the process with the remaining artichokes. This will keep them from discoloring.

8. In a mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, olive oil, and salt. Mix until everything is well combined and the filling is slightly moist.

9. Place the prepared artichokes in a 9×13-inch baking dish or large oven-proof skillet. Start separating the leaves of each artichoke and fill them generously with the breadcrumb mixture, making sure to get it between the leaves and into the center.

10. Add 1 ½ cups of the lemon water (or regular water) around the artichokes in the baking dish. This will create steam while they bake, ensuring they remain moist and tender.

11. Cover the dish tightly with foil and bake for 45 minutes. This initial covering helps steam the artichokes and cook them through.

12. After 45 minutes, remove the foil and cook for an additional 15 to 20 minutes. You’ll know they’re done when the leaves are soft, tender, and you can easily remove one.

13. While the artichokes are baking, prepare the dipping sauce. In a small bowl, combine the mayo (or Greek yogurt), lemon juice, and salt. Mix until smooth and set aside.

14. To serve, drizzle the baked artichokes with additional olive oil and present the dipping sauce alongside for a delicious complement. Enjoy every bite of your beautifully stuffed artichokes!

Ways to Adapt This Recipe

There are so many ways to make Stuffed Artichoke your own. Here are some tips to help you customize this dish to your taste:

• Cheese Variations: Experiment with different cheeses! Try using asiago or feta for a unique flavor twist.
• Herb Substitutions: Mix it up by using other fresh herbs like dill or chives instead of parsley.
• Adding Protein: For a more filling dish, consider adding cooked shrimp or crab meat to the stuffing mixture.
• Dairy-Free Option: Use a dairy-free cheese substitute to make this recipe suitable for those with dietary restrictions.
• Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the stuffing for a little heat.
• Different Binders: Instead of mayo, you can use tahini or mashed avocado for a different creamy base in your dip.
• Serving Style: These artichokes are perfect for family-style dining or as an elegant appetizer for a formal dinner.

How to Serve Stuffed Artichoke

Serving Stuffed Artichoke can be just as enjoyable as preparing it! Below are some ideas for how to present and enjoy this delightful dish:

• As a Starter: Serve these artichokes as an appetizer before a main course. They are sure to impress your guests!
• Family Style: Present the artichokes on a large platter, letting everyone dig in and enjoy the communal experience.
• Pairing Suggestions: These artichokes pair wonderfully with a fresh green salad, roasted vegetables, or a light pasta dish.
• Seasonal Occasions: They make a great addition to springtime gatherings and holiday meals, bringing a touch of elegance to the table.
• Storage Tips: Store any leftovers in an airtight container, and enjoy them within four days for the best flavor.
• Reheating: To reheat, place the artichokes in a baking dish with a splash of water, cover with foil, and heat in the oven until warmed through.
• Drizzle for Extra Flavor: When serving, drizzle a little extra olive oil over the artichokes for added richness and flavor.

FAQ

Conclusion

In conclusion, Stuffed Artichoke is more than just a recipe; it’s a celebration of flavors, memories, and togetherness. The combination of tender artichokes filled with a savory stuffing creates a dish that’s both satisfying and elegant. I encourage you to try this recipe and share it with your loved ones. It’s a delightful way to bring everyone together around the table, creating new memories one bite at a time. Enjoy!

Stuffed Artichoke

The ultimate comfort food, Stuffed Artichoke is a flavorful delight filled with rich ingredients. Perfect for sharing, this delightful dish can transport you to family gatherings with every bite. Try it for a cozy dinner tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Italian

Calories: 330

Ingredients Equipment Method Notes

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)
• 0.5 cup fresh parsley finely chopped, or tarragon, basil, cilantro or your fine herbs of choice
• 2 teaspoons kosher salt
• 0.25 cup extra-virgin olive oil plus more for serving
• 0.5 cup mayo or plain Greek yogurt or sour cream
• 1 small lemon juiced (about 3 tablespoons)
• 0.25 teaspoon kosher salt to taste

Equipment

• Skillet
• Grater
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Begin by placing a rack in the center of your oven and preheating it to 400°F.
2. To prepare the artichokes, fill a large bowl with water. Squeeze in the juice from one lemon and drop in the squeezed lemon halves.
3. Take one artichoke at a time and cut off the stem completely so it can sit upright.
4. Next, slice the top 1 ½ inches off the cone of the artichoke.
5. Using kitchen scissors, trim off the thorny pointed ends of the remaining leaves.
6. Carefully run a pairing knife around the very center of the spiky inner leaves of the artichoke.
7. Once prepared, place the artichokes in the bowl of lemon water.
8. In a mixing bowl, combine the breadcrumbs, grated Parmesan, minced garlic, chopped parsley, olive oil, and salt.
9. Place the prepared artichokes in a baking dish.
10. Add 1 ½ cups of the lemon water around the artichokes in the baking dish.
11. Cover the dish tightly with foil and bake for 45 minutes.
12. After 45 minutes, remove the foil and cook for an additional 15 to 20 minutes.
13. While the artichokes are baking, prepare the dipping sauce by mixing mayo, lemon juice, and salt.
14. To serve, drizzle the baked artichokes with additional olive oil and serve with the dipping sauce.

Notes

• Tip 1: Do not use shelf-stable Parmesan in the green can.
• Tip 2: TO STORE: Refrigerate leftover stuffed artichokes, tightly covered, for up to 4 days.
• Tip 3: Store the dipping sauce in a separate airtight container.
• Tip 4: TO REHEAT: Place the artichokes in a baking dish with a splash of water or broth.

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