Description
This Italian Stuffed Artichokes recipe features tender artichokes filled with a flavorful mixture of Italian bread crumbs, Parmigiano Reggiano cheese, fresh parsley, and garlic. Simmered gently in a covered pot, these artichokes are infused with olive oil and lemon for a delicious and comforting appetizer or side dish with authentic Italian flair.
Ingredients
Main Ingredients
- 1 lemon, juiced
- 4 medium artichokes (about 8 ounces each)
- ½ cup Italian bread crumbs
- ½ cup Parmigiano Reggiano cheese, grated
- ¼ cup fresh parsley, chopped
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil (divided)
Instructions
- Prepping the Artichokes: Fill a large bowl with water and add the juice of one lemon to prevent browning. Trim the top 1 inch off each artichoke and remove the stems. Peel off the tough outer skins using a vegetable peeler. Snap off the small leaves around the base, then trim the pointed tips of the remaining leaves with kitchen shears. Remove the choke by spreading the leaves apart and scraping out the fuzzy center. Place the prepped artichokes in the lemon water to keep them fresh.
- Make the Filling: In a small bowl, combine bread crumbs, grated Parmigiano Reggiano, chopped parsley, minced garlic, kosher salt, and black pepper. Drizzle in two tablespoons of olive oil and mix well until the ingredients are evenly combined and slightly moistened.
- Stuff the Artichokes: Remove the artichokes from the lemon water and pat them dry. Gently push the bread crumb mixture between the leaves and into the center cavity of each artichoke, working over the bowl to catch any filling that falls out.
- Cook the Artichokes: Place the stuffed artichokes upright in a pot that fits them snugly. Pour water into the pot until it reaches about ¾ inch deep around the artichokes, then drizzle the remaining two tablespoons of olive oil over the top. Cover the pot with a lid and set it over medium-high heat until it begins to steam, then reduce the heat to low to maintain a gentle simmer. Cook covered until the bases of the artichokes are tender and a fork can easily pierce through – about 45-55 minutes. Add more water if necessary during cooking to maintain the level.
- Serve Warm: Once tender, remove the artichokes from the pot and serve immediately while warm, enjoying the rich, savory stuffed filling complemented by the tender vegetable.
Notes
- Be sure to keep the artichokes submerged in lemon water after prepping to prevent discoloration.
- You can adjust seasoning or add herbs like basil or oregano to the breadcrumb mix for additional flavor.
- Use a pot with a tight-fitting lid to retain steam and cook the artichokes evenly.
- If fresh parsley is unavailable, dried parsley can be used, but reduce the quantity to one tablespoon.
- Leftover stuffed artichokes can be refrigerated and gently reheated with a little water or olive oil.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
