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Stuffed artichokes on a plate with lemon.
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5 from 1 vote

EASY Italian Stuffed Artichokes

Italian Stuffed Artichokes are so easy to make and can be prepared in less than 15 minutes. As they braise in the oven you have a ton of hands of cooking time. These are so delicious and stuffed with breadcrumbs, pecorino, minced garlic, parsley, salt and pepper.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Servings: 4 artichokes
Calories: 294kcal
Author: Vincent DelGiudice
Cost: $10

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

  1. 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.
  2. You'll know the artichokes are done when you can pull a leaf off of the artichoke with minimal pressure. 

Nutrition

Calories: 294kcal | Carbohydrates: 31g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 1221mg | Potassium: 573mg | Fiber: 9g | Sugar: 3g | Vitamin A: 217IU | Vitamin C: 32mg | Calcium: 175mg | Iron: 3mg