Garlic Parmesan Stuffed Artichoke Recipe

Sharing is caring!

This stuffed artichoke recipe delivers the most tender and flavorful artichokes you’ve ever tasted! Serve these Italian stuffed artichokes with your favorite dipping sauce for the ultimate appetizer.

For other delicious appetizer recipes, try my Addictingly Delicious Hot Corn Dip and the Best Deviled Eggs Recipe next!

The first time I tasted stuffed artichokes, I was shocked because I didn’t realize the leaves were edible. With this recipe, we stuff the artichoke leaves with an herby, buttery breading and let them slowly tenderize on the stove with a bit of water to steam.

The leaves are meaty and full of savory, garlicky flavor, and your final prize is the heart of the artichoke, also known as the artichoke bottom, which is tender and delicious.

Why you will love Stuffed Artichokes:

Great for Parties! This appetizer is ideal for holiday parties and gatherings. It has an impressive presentation that will wow your guests.

A Healthier Snack! Compared to other appetizers, this recipe is relatively healthy. It’s a vegetable after all!

Fun to Eat! There’s something about pulling off and enjoying each leaf makes that makes this a fun and engaging appetizer. Don’t be surprised if you finish the whole thing in record time!

Ingredients for Stuffed Artichoke Recipe

To make the best stuffed artichokes, you will need the following ingredients:

1. Butter: Use unsalted butter so the final dish isn’t too salty.
2. Aromatics: Finely dice the onion and garlic to enhance the flavor and aroma of the stuffing.
3. Panko breadcrumbs: I prefer these over regular breadcrumbs because they add a light and crispy texture to the stuffing.
4. Parsley: Fresh parsley adds a burst of color and a fresh, herby flavor.
5. Lemon Juice: This adds a pop of bright, citrus flavor.
6. Seasoning: I keep my seasoning simple with seasoned salt, black pepper, and onion powder.
7. Artichokes: They should be firm with a slight give so you know the inner leaves aren’t too tough. Look for artichokes with dark green leaves and they should feel a bit heavy (this is how you know they’ve retained some moisture).
8. Grated parmesan cheese: This adds a cheesy, salty, savory quality.
9. Oil: Drizzle olive oil over artichokes so the breadcrumbs retain some moisture.

How to Make Stuffed Artichokes

Start by preparing the stuffing for the artichokes.

Melt the butter in a skillet over medium heat, then add the diced onions and sauté for 3-5 minutes until they become translucent.

Add the minced garlic and sauté for an additional minute. Then remove the skillet from the heat and mix in the breadcrumbs, chopped parsley, lemon juice, seasoned salt, pepper, and onion powder.

Gently fold these ingredients together until well combined. Once the mixture has cooled slightly, stir in the grated Parmesan cheese and set the stuffing mixture aside.

To prepare the artichokes, use a sharp chef’s knife to cut off the stems so the artichokes can sit flat in a dish, then cut off about 1 inch from the top of each artichoke.

Use kitchen scissors to snip the tips of the remaining leaves, removing any sharp points. Remove any tough outer leaves and the “choke,” then rinse the artichokes thoroughly under cold water to eliminate any debris.

To separate the leaves for stuffing, bang the artichokes forcefully against the counter 2-3 times to loosen the leaves. Use your fingers to open the leaves and create space for the stuffing.

Starting with the outer layer, spoon the garlic Parmesan stuffing between the leaves, pushing the mixture as far down as possible. Continue to stuff each layer of the artichoke until fully stuffed, repeating the process for all four artichokes.

Place the stuffed artichokes in a large pot and drizzle them with a touch of olive oil.

Add enough water to cover about ¼ inch of the artichokes. Place the pot on the stovetop, cover with a lid, and simmer over medium heat for about 45 minutes, checking the water level every 10-15 minutes and adding more as needed.

To test for doneness, pull a leaf from the center; it should come out easily, or push a knife down the center; it should slide in with ease.

Once tender, remove the artichokes from the pot and serve this immediately with a dipping sauce.

Tips and Variations for Stuffed Artichokes

• Make sure to push the stuffing mixture deep between the leaves to ensure every bite is flavorful.
• Monitor the water level in the pot regularly, adding more as needed to ensure the artichokes steam properly.
• You can tell the artichokes are done when you can easily pierce the center with a knife.
• Once the leftovers have cooled down, store them in an airtight container in the fridge. They’ll last up to 3 days. Reheat them in the oven with another drizzle of oil.

How to Serve this Stuffed Artichoke Recipe

This recipe for stuffed artichokes is a classic Italian dish that can be served as an appetizer or side dish. Eating them can get a bit messy so ensure you have lots of napkins. Use your hands to peel the layers.

The base of the leaf contains the “meat.” Scrape it from the bottom using your teeth.

FAQ

More delicious veggie side dishes you’ll love

• Baked Creamy Mixed Vegetables
• Tomato Cucumber and Onion Salad
• Baby Bok Choy Recipe with Garlic
• Oven Roasted Cabbage Steaks

If you love this Stuffed Artichoke Recipe, check out the Delicious Side Dishes Facebook page for more tasty recipes!

Sharing is caring!