Delicious Easy Italian Stuffed Artichokes steamed and baked to perfection with a cheesy and flavorful breadcrumb mixture! The combination of the subtle nutty flavor from the artichoke and the seasoned breadcrumbs with fresh garlic makes this the perfect appetizer to snack on before dinner.
Try our Homemade Shrimp Cocktail or Italian Stuffed Baked Clams for more appetizers for your guests to snack on!
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Why Stuffed Artichokes
Stuffed or not stuffed? That is the question. The reality is Steamed Artichokes are much easier to make because you basically cut out the whole stuffing part. You just cut the tops off, drizzle them with olive oil and salt and steam them!
But the taste of the stuffing is much more exciting, especially if you're making these on the holidays. The stuffing in Italian stuffed artichokes is so delicious and flavorful, filled with parmesan, fresh garlic, and parsley.
Stuffing the artichoke makes it more of an event and people who don't eat artichokes often tend to prefer stuffed artichokes, because most of the flavor comes from the stuffing. It's like a pork chop or chicken. You'll eat them just grilled if you're alone but if you're trying to impress a group you might make Pesto Stuffed Chicken instead of baked chicken or Grilled Stuffed Pork Chops instead of just grilled pork chops!
Ingredient Notes and Substitutions
Pecorino. You can use pecorino or parmesan in this recipe. I like the sharper pungent flavor of the pecorino combined with the subtle earthy flavor of the artichoke.
Breadcrumbs. I season my own breadcrumbs with fresh garlic, parsley, salt, and pepper, but you could also buy Seasoned Italian Breadcrumbs.
Artichokes. Pick the smallest artichokes you can. They're easier to cook because they take way less time to soften up. They are also more tender and have a slightly sweeter taste compared to the big ones.
Garlic. In breadcrumb mixtures, I often opt to use garlic powder because fresh garlic will burn easily if you're frying it like in Italian Chicken Cutlets. With this recipe, because we're steaming the artichokes, fresh garlic is ideal for the most flavor.
Lemon. Fresh lemon squeezed on top of the artichokes is the perfect way to finish Italian stuffed artichokes.
*Please see the recipe card below for more information on ingredients.
How to Make Italian Stuffed Artichokes
Step 1: Cut off ⅓ of the top of the artichoke. Trim any sharp leaves. Use your hands to squeeze and open the artichoke up and create space between the leaves. Squeeze the juice from the lemon into a bowl and combine it with equal parts water. Coat the artichokes in the water and place them face down in the bowl with lemon water.
Step 2: Use your hands to squeeze massage and open the artichoke as much as you can. Make as much space as possible between the leaves to fit the breadcrumb mixture.
Step 3: Combine breadcrumbs, pecorino, parsley, garlic, salt, pepper, and olive oil.
Step 4: Use a spoon and fill up the artichokes with the breadcrumb mixture. Pull the leaves out and fit as much in between the leaves as you can. Use your fingers to help stuff it in.
Step 5: Place the dutch oven on the stove on medium-high heat. Add 1 cup of water and place the artichokes in the water. Drizzle them with olive oil. Bring the water to a boil. Lower it to a simmer, cover the pot, and simmer for 10 minutes.
Step 6: Preheat the oven to 375℉. Place the covered dutch oven in the oven for 1 hour. Check the artichokes every 30 minutes and add water if it evaporates. Remove the top for the last 15 minutes to crisp up the breadcrumbs. Larger artichokes may need 90 minutes in the oven.
Once you remove the artichokes let them cool for 10 minutes before serving. Serve them with lemon juice to squeeze on top.
These stuffed artichokes are great to serve with Eggplant Caponata. They are both the perfect recipes to snack on before dinner. If you're going with more of a full table of appetizers definitely serve them with some Italian Sausage Bread and Bourbon Candied Pecans!
Pro-Tips
- Take time to stretch out the artichokes so that you can fit stuffing inside of them. Try to get as much breadcrumb in between the leaves as you can. Work the breadcrumbs in between the leaves by constantly pulling them further apart.
- You'll know the artichokes are done when you can pull a leaf off of the artichoke with minimal pressure.
Recipe FAQs
Once cut, artichokes will brown quickly, similar to avocados. If you are going to let them sit out before cooking them, you can soak them in lemon water to slow down the oxidizing process.
Piece by piece, or leaf-by-leaf! Pull out each petal from the artichoke and bite off the meaty part at the bottom while also enjoying the delicious stuffing. Once you get to the center of the artichoke, you can pull the little bit of hair off of the heart and eat the artichoke heart, which many people will tell you is the best part of the artichoke.
Technically the whole artichoke is edible. The petals on the outside, especially in America, are very tough and not worth eating. As you get closer to the center of the artichoke, the petals are much softer. Those are all edible. Most people will pull the hair of the artichoke heart. The texture of the hair can be a turn-off for some people but the whole thing is edible.
More Italian Appetizers
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
EASY Italian Stuffed Artichokes
Equipment
- 1 large bowl
- 1 dutch oven
Ingredients
- 4 artichokes
- ¾ cup breadcrumbs
- 2 tablespoon parsley, chopped
- 2 cloves garlic, minced
- ¼ cup pecorino romano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lemon
- ¼ cup olive oil, plus more for drizzle
- 1 cup water
Instructions
- Cut off ⅓ of the top of the artichoke. Trim any sharp leaves. Use your hands to squeeze and open the artichoke up and create space between the leaves. Squeeze the juice from the lemon into a bowl and combine it with equal parts water. Coat the artichokes in the water and place them face down in the bowl with lemon water.
- Combine breadcrumbs, pecorino, parsley, garlic, salt, pepper, and olive oil.
- Use a spoon and fill up the artichokes with the breadcrumb mixture. Pull the leaves out and fit as much in between the leaves as you can. Use your fingers to help stuff it in.
- Place the dutch oven on the stove on med-high heat. Add 1 cup of water and place the artichokes in the water. Drizzle them with olive oil. Bring the water to a boil. Lower it to a simmer, cover the pot, and simmer for 10 minutes.
- Preheat the oven to 375℉. Place the covered dutch oven in the oven for 1 hour. Check the artichokes every 30 minutes and add water if it evaporates. Remove the top for the last 15 minutes to crisp up the breadcrumbs. Larger artichokes may need 90 minutes in the oven.
Notes
- Take time to stretch out the artichokes so that you can fit stuffing inside of them. Try to get as much breadcrumb in between the leaves as you can.
- You'll know the artichokes are done when you can pull a leaf off of the artichoke with minimal pressure.
Vincent DelGiudice
This is one of our family's favorite appetizers and I hope you love it!