Go Back

Baked Stuffed Artichokes Recipe

Baked Stuffed Artichokes feature tender leaves filled with garlicky breadcrumbs and baked until golden. A comforting, flavorful dish that’s perfect as a side or standout vegetarian main.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients
  

  • 4 large globe artichokes
  • 2 cups breadcrumbs preferably Italian-style
  • 4 cloves garlic minced
  • 1/2 cup chopped fresh parsley
  • 1/3 cup grated Parmesan optional
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil plus more for drizzling
  • Salt and pepper to taste
  • Water or broth for baking

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Trim the artichokes: cut off the top inch of each artichoke, snip the pointy tips of the leaves, and trim the stem so they sit flat.
  • Use a spoon to gently pry open the center and remove the fuzzy choke inside.
  • In a bowl, mix breadcrumbs, garlic, parsley, lemon zest, Parmesan (if using), salt, and pepper.
  • Add lemon juice and olive oil to the mixture and stir until evenly moistened.
  • Gently stuff breadcrumb mixture into each leaf and center cavity.
  • Place artichokes upright in a baking dish. Add about 1 inch of water or broth to the bottom of the dish.
  • Drizzle tops with olive oil.
  • Cover tightly with foil and bake for 45 minutes.
  • Uncover and bake another 15–20 minutes, until tops are golden and artichokes are tender.

Notes

  • To test doneness, pull a leaf—it should come off easily.
  • Use vegetable broth for extra flavor.
  • Add chopped olives or sun-dried tomatoes for a twist.
  • Grated cheese adds richness but can be skipped.
  • Can be assembled a day ahead and baked later.