Classic Italian Vegetarian Stuffed Artichokes
Tender artichokes stuffed with a simple Italian mixture of seasoned breadcrumbs, garlic, parsley, Parmesan cheese, and olive oil, then baked until golden and tender. A classic vegetarian Italian side dish that makes the most of fresh artichokes.
Ingredients
- 2 large artichokes
- juice from 1 lemon + 1 for serving
- 1 1/2 cups Italian seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 minced garlic cloves
- 1/4 cup fresh chopped Italian parsley
- 1 Tbsp. hot pepper flakes
- 1/2 cup olive oil
- 2 cups water
- Salt and pepper to taste
Instructions
Prepare the Artichokes:
- Fill a large bowl with water and squeeze in the lemon juice
- Trim the artichokes by cutting off the stems and the top inch of the leaves.
- Use kitchen shears to snip off the pointy tips of the remaining leaves.
- Gently spread the leaves apart to make room for the stuffing.
- Place the artichokes in the lemon water to prevent browning.
Make the Filling:
- In a large bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, parsley, salt, pepper, and red pepper flakes.
- Drizzle in the olive oil and mix until the breadcrumbs are evenly coated and slightly moist.
Stuff the Artichokes:
- Drain the artichokes and pat them dry.
- Spoon the breadcrumb mixture into the center and between the leaves. Pack the stuffing in gently, but don’t overfill.
Cook the Artichokes:
- Place the stuffed artichokes in a large pot or Dutch oven.
- Pour the broth into the bottom of the pot to about 1 inch deep.
- Drizzle a little olive oil over the tops.
- Cover and simmer on low heat for 40- 50 minutes, adding more broth if needed. The artichokes are done when the leaves pull away easily.
Serve:
- Serve warm with extra Parmesan, lemon juice and a drizzle of olive oil.