Italian Stuffed Artichokes

Learn how to make Italian stuffed artichokes! Each artichoke is perfectly cooked and stuffed with a lemon and Parmigiano breadcrumb mixture. To pair with the artichokes is a delicious white wine herbed sauce the artichokes are cooked with that makes everything sing with bright flavor!

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword Italian stuffed artichokes, stuffed artichokes

Freezer Friendly No

Prep Time 40

Cook Time 1 10

Total Time 1 50

Servings artichokes

Calories 371kcal

Ingredients

4 large fresh artichokes

The stuffing

1 cup homemade breadcrumbs, or panko breadcrumbs
2/3 cup Parmigiano Reggiano
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
1 teaspoon lemon zest
1/2 lemon, juiced
4 garlic cloves, minced or pressed
2 Tablespoons olive oil
1/4 teaspoon salt

The sauce

3 minced garlic cloves
2/3 cup dry white wine (I used pinot grigio)
1 cup chicken broth
2 Tablespoon fresh parsley, chopped
1/2 teaspoon lemon zest
1/2 lemon, juiced
1/2 teaspoon salt
3 Tablespoons butter

Instructions

Preheat oven to 400F
Make the breadcrumb filling: in a large bowl, mix the breadcrumbs, Parmigiano cheese, fresh basil and parsley, minced garlic, olive oil, lemon juice and zest, and salt & pepper. Then, set aside for later.
Make the white wine sauce: in a liquid measuring cup, add the chicken stock, white wine, fresh parsley, garlic cloves, lemon zest and juice, salt, and cubed butter. The butter will melt when it's in the oven, so it's okay if it's in cubes for now. Mix together and then set aside for later.
Prep the artichokes: Cut off the stem (use a peeler to trim the stem and bake these with the artichokes) and use a bread knife or serrated knife to cut off the top 1/4 to 1/3 of the artichoke. Then, use scissors to trim the head of the leaves and remove spikey or sharp leaves. Use your hands to pull apart all the inner artichokes to create space between the leaves.
Remove the "choke": Use a spoon to scoop out the center feathery/fuzzy leaves, also known as the "choke." This part is not edible, so scrape the bottom and clean it as best you can. Note: if the artichokes are not being stuffed right away, you must submerge them in a large bowl or pot of lemon water to prevent them from oxidizing/turning black inside.
Stuff the artichokes: First, spread the inner leaves out as much as possible. Then spoon the breadcrumb mixture over the artichoke and stuff it into the center and in between as many leaves as you can fit. Repeat this with the rest of the artichokes until finished. Tip: Hold the artichokes over the bowl so any extra breadcrumbs that fall out of the artichoke can go back into the bowl so nothing is wasted.
Prepare them in a baking dish: Add the stuffed artichokes to a 9x13 baking dish, then pour the white wine sauce into the dish (not over top of the artichokes). Make sure the ingredients in the sauce are spread evenly throughout the dish.
Bake: Cover the dish tightly with foil, then bake the artichokes (on the middle rack) for 50 minutes covered, then uncover and bake for another 20-30 minutes (depending on how big or small the artichokes are). You will know the artichokes are finished by tugging at the leaves. If the leaves release easily from the artichokes, they're finished! Note: if the artichokes are browning too quickly before they're done, you can tent them with foil until they're finished baking.
Serve: When finished, allow the artichokes to cool for several minutes then serve with some of the white wine sauce for dipping. And if you're not familiar with how to eat an artichoke, see my video below I'll walk you through it!

Video

Notes

You can serve one smaller artichoke per person or one medium to large one for two people.

Nutrition