A favorite family dish, this Baked Cheese Stuffed Artichoke recipe is a fantastic way to showcase spring’s greatest treat. Artichokes stuffed with three cheeses, buttery breadcrumbs, garlic and herbs then braised in wine until they turn into a tender, mouthwatering masterpiece. Impressive for any occasion.
Disclaimer: This post is created in partnership with Le Creuset. All opinions and statements are my own, as always.
Am I the only one who is missing Mother’s Day? This was, by far, the best one yet….so much so that I’ve had a hard time coming back from it. I, literally, stopped mom-ing for one day and just worried about me. All day. It was wonderful and while I was shoving the guilt to the back of my mind for not doing the dishes or laundry or making meals or WORKING….it was definitely a much needed day off. But then, it’s over and I’m back to the usual grind of doing the dishes, laundry, feeding the people and WORKING. I’m not complaining but, really, don’t you think that mom’s should be celebrated every day? We do so much that goes unnoticed…..wouldn’t it be nice to have a special little hour or two or three, that’s not at 5:00 AM, for ourselves to recharge? Well, I’m here to tell you that today I’m celebrating all mom’s…..a little late but still, I have a little gift for you. And it’s not a day off but it will definitely make your life in the kitchen a little easier.
Before we get to the big reveal….I have this super amazing Baked Cheese Stuffed Artichoke recipe for you. The first time I had a stuffed artichoke was like 10 years ago and I’ve been dreaming about making them ever since. It was absolute heaven, each leave was packed with cheesy, garlic-y goodness that would have been fantastic with a dip but it totally didn’t need it.
The best part was the outer leaves because once you got to the heart, all the stuffing was gone. And the heart was just a heart….so I made mine a little better by braising it in white wine with lemons and garlic, giving it an extra punch of flavor that make this the BEST EVER Baked Cheese Stuffed Artichoke recipe. The only thing better…in my opinion…is this grilled artichoke recipe I made a few years ago.
And what made these Baked Cheese Stuffed Artichokes even more amazing was the Le Creuset Braiser I baked them in. The enameled cast iron distributed the heat evenly and perfectly so the artichokes became perfectly tender. The lid helps keep the moisture in so the wine doesn’t evaporate too quickly. With ergonomic handles and an advanced interior enamel that resists chipping and cleans easily, Le Creuset’s braisers blend the best of the past with the latest innovations in comfort and functionality. And the Hibiscus pink is such a fun color…don’t you think?
Now….can you guess what I have up for grabs for one lucky winner? Yep, that’s right! My friends at Le Creuset will send one lucky reader their very own Le Creuset Braiser in Hibiscus to help you in the kitchen every single day! I use mine to make casseroles, braise meats, bake bread…..it’s the most versatile piece in my kitchen arsenal. And you can have one of your very own by filling out the entry form below! Good luck! (And happy belated Mother’s Day!)
Baked Cheese Stuffed Artichoke Recipe
- 6 large artichokes
- 2 cups Panko bread crumbs
- 6 garlic cloves
- 1 cup grated parmesan
- 1 cup grated asiago cheese
- 1 cup grated mozzarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 tablespoon garlic powder
- 1 teaspoon crushed red pepper
- 1/2 cup olive oil
- 1 1/2 cups dry white wine
- 1 lemon, sliced
Preheat oven to 375 degrees.
Cut the stem close to the base of the artichoke so the artichoke sits flat. Remove a few of the bottom leaves. Using kitchen shears, trim the sharp points off of the remaining outer leaves.
Carefully cut about 1/2 inch off the top of the artichoke and spread the leaves apart to expose the choke. (this will be the lighter colored leaves with a bit of purple on them.) Using a spoon, scoop out the inner fuzzy choke.
Place all the artichokes in a bowl of lemon water to prevent discoloration. Set aside.
Add the bread crumbs to a large bowl. Mince 3 of the garlic cloves and add them to the bread crumbs. Whisk in 1/2 cup parmesan, 1/2 cup asiago, 1/2 cup mozzarella, parsley, basil, garlic powder, red pepper and olive oil. Stir to combine. Set aside.
In a small bowl, combine the remaining cheeses. Drain artichokes.
Spoon 2 tablespoons of cheese into the center of each artichoke and then fill to the top with the bread crumb mixture. Stuff more of the bread crumb mixture in between the leaves and arrange in a large heavy bottomed pot with a fitted lid.
Pour the wine in the bottom of the pan. Add the lemon slices and remaining garlic cloves. Cover and bake for 1 hour or until the artichokes are tender enough to easily remove one of the outer leaves. Uncover and bake for an additional 5-10 minutes or until golden brown.
Drizzle with the remaining wine and serve immediately with lemon wedges, if desired.
Artichokes can be stuffed up to 8 hours in advance, covered and stored in the refrigerator until ready to bake.