Baked Stuffed Artichoke Recipe
A favorite family dish, this Baked 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. A great spring side dish!
We’re deep into spring and that means….artichoke season. They’re one of my favorite vegetables because I usually dip them into a big bowl of melted butter BUT stuffing them is really the only way to go if you have the time.
If you’re an artichoke fan, like myself, you’re going to love these Italian Stuffed Artichokes. They make an impressive side dish for just about any dinner and they’re actually pretty simple to make.
They serve these at Maggiano’s occasionally but I don’t like to count on it when we go because sometimes they run out. So, it’s best to just count on yourself if you have to kill the stuffed artichoke craving like I often do.
ITALIAN STUFFED ARTICHOKES
Stuffed Artichokes are an Italian classic and commonly served as a side dish or starter.
It’s, basically, a fresh artichoke that’s been trimmed and hollowed out leaving the heart and leaves in tact. A stuffing made of cheese, bread crumbs, butter, herbs and sometimes sausage are used to fill the spaces in between the leaves, as well as, the cavity above the heart.
They’re then baked until tender, bubbling and fragrant in wine or chicken stock to add flavor to the heart.
HOW TO MAKE STUFFED ARTICHOKES
Making stuffed artichokes is super easy to do but it does take a bit of time. You can prep them in advance and then bake them right before serving to save some time.
Prep the artichokes by cutting off 1/2 inch off the top and trimming the leaves.
Scoop out the center of the artichoke and the choke to expose the heart.
Make the stuffing by mixing together the breadcrumbs, cheese, herbs, garlic and olive oil.
Stuff the artichokes by filling the spaces in between the leaves and the center with the stuffing.
Arrange the artichokes in a baking dish and add the wine.
Bake the artichokes until tender and golden brown.
Serve the artichokes with more grated cheese and freshly chopped herbs.
HOW TO EAT STUFFED ARTICHOKES
To eat these beauties, simply pull the leaves off the artichoke and eat the tender part at the bottom of the leaf with a bit of the stuffing.
You can serve them alongside this Garlic Aioli for dipping, if you want but they’re fantastic all on their own.
Once you enjoy all the leaves, you can eat the tender heart with the remaining stuffing.
So, sooooo good!
WHAT TO SERVE WITH ARTICHOKES
Since I like to serve these as a starter or as a side dish, they go so well with this simple Spaghetti Aglio e Olio. Or, go a bit heavier with this easy Pasta Bolognese….it’s simple, quick and so amazingly tasty.
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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.