Also, don’t forget to check out our steamed artichokes with garlic butter dipping sauce and hot spinach artichoke dip this spring and summer.
Why you’ll love this recipe
Ingredients
Artichokes: Always buy artichokes that feel heavy. If you think they are light, it means it is dried out and not meaty. Lemon juice: Don’t skip the lemon juice. This is what brightens up the entire dish and balances the flavors. It also prevents the artichokes from turning brown. Bread crumbs: This is the base for your stuffing mixture. I have used seasoned Italian bread crumbs. You can use plain or panko breadcrumbs. Make sure you add Italian seasoning in this case. Olive oil or Butter: This helps the mixture to stick together and gives a rich flavor. Parmesan cheese: I prefer to grate it. But shredded ones will also work. Garlic cloves: Nothing can beat the flavor of fresh garlic cloves. Parsley: Herbs always enhance the taste of the dish. Seasoning: Garlic powder, pepper powder, cayenne powder, and salt is used. Adjust accordingly. See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
If you are in a hurry, bake for a few extra minutes and skip the boiling step, but we like first to boil and then bake. Double cooking makes your artichokes tender inside and crispy outside.
How to cook artichokes?
Begin by removing the stem (bottom) of the artichoke to ensure it sits flat. Trim the tip of each leaf using scissors, and rub each trimmed edge with lemon juice before setting it aside. Choose a pan such that these artichokes fit snugly in the pan. Add water to the pan to submerge the base of the artichoke (about 1 inch). Add ½ tablespoon of lemon juice and salt to taste. Bring it to a nice boil on medium-high heat, and then cover and simmer for another 30 minutes on medium-low heat or until the leaves can be pulled off easily. Carefully remove the steamed artichokes from the water and let them cool completely.
Prepare Italian-style stuffing for artichoke
While the artichokes are cooling down, preheat the oven to 375 degrees F. Add breadcrumbs, olive oil, parmesan cheese, parsley, cayenne powder, black pepper powder, garlic, garlic powder, lemon juice and salt in a bowl. Stuff each leaf of the artichoke with the mixture prepared above.
Bake Italian stuffed artichoke
Place this artichoke in a baking pan. Add some water about ½ inch to the bottom of the baking pan( you can even use chicken stock or white wine here) and cover it with aluminum foil. Bake this for about 15 to 20 minutes. After 20 minutes, remove the foil and bake for another 10 minutes. You can even broil for the last 2 to 3 minutes if desired.
Tips
The time to cook artichokes may depend on the size. The bigger it is, the longer time it takes. I have used seasoned bread crumbs in this recipe. Ensure that your pot and/or pan is appropriately sized and snugly fits the artichokes, avoiding any sogginess in the breadcrumbs. Do not forget to cover your pot with a lid or baking pan with aluminum foil to prevent the artichokes from drying out. Artichokes bought during off-seasons may require a longer cooking time as they are likely to be tougher. For fresh artichokes, consider purchasing them during their peak season in March or April.
More easy Spring Recipes to try
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Recipe card
