Garlic Parmesan Stuffed Artichoke Recipe

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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!

stuffed artichokes on a cutting board

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.

close up view of raw artichokes

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.

stuffed artichokes on a cutting board

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!

overhead view of stuffed artichokes

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.
ingredients for stuffed artichoke recipe

How to Make Stuffed Artichokes

Start by preparing the stuffing for the artichokes.

ingredients for stuffed artichoke filling

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

stuffing for stuffed artichoke recipe in a pot

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.

artichoke stuffing in a pot

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.

the stem removed from an 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.

kitchen scissors held up to a fresh artichoke
a sliced artichoke on a cutting board

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.

stuffed artichoke prior to cooking

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

overhead view of stuffed artichokes in a pot

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.

four stuffed artichokes in a large pot

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.

a knife inserted into the center of a stuffed artichoke

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

artichoke placed in 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.
overhead view of stuffed artichokes on a cutting board with dipping sauce

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.

close up view of a stuffed artichoke in a pot

FAQ

Simmering the artichokes in a pot with water is the best cooking method. This ensures they become tender and the stuffing remains moist. Baked stuffed artichokes are more likely to dry out.

Trim the tips of the leaves with kitchen scissors and cut off the stem so the artichokes can sit flat. Remove any tough outer leaves and the “choke,” then rinse thoroughly under cold water to remove any debris.

After trimming the top and outer leaves, use a spoon to scrape out the fuzzy “choke” from the center of the artichoke. Be careful not to remove the tender heart underneath.

Stuffed artichokes pair well with a variety of rich main dishes such as grilled chicken, roasted lamb, or baked fish. They also complement a fresh salad or a light pasta dish for a balanced meal.

overhead view of stuffed artichokes on a cutting board with a dipping sauce

More delicious veggie side dishes you’ll love

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

close up view of a stuffed artichoke
Yield: 4

Garlic Parmesan Stuffed Artichoke Recipe

Cook Time: 45 minutes
Total Time: 45 minutes

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.

Ingredients

  • 3 tablespoons Butter, unsalted
  • ¼ cup Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 cups Panko breadcrumbs
  • 2 tablespoons Parsley, chopped
  • 1 whole Lemon Juiced
  • 1 tablespoon Seasoned salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion powder
  • 4 whole Artichokes, prepped as instructed below
  • 1 cup Grated parmesan cheese
  • Drizzle olive oil over artichokes

Instructions

  1. Start by preparing the artichoke stuffing. Melt your butter in a skillet over medium heat. Add your diced onions into the skillet with the butter and saute them for about 3-5 minutes, just until they are translucent. 
  2. Now add in your minced garlic and saute it for an additional minute. Remove the skillet from the heat and pour the breadcrumbs into the skillet with the onions and garlic. Add in the chopped parsley, lemon juice, seasoned salt, pepper, and onion powder.
  3. Gently fold in the seasonings and bread crumbs into the butter and onions until everything is fully combined. Once the mixture cools a bit, stir in the parmesan cheese. Set this stuffing mixture aside and prepare your artichokes. 
  4. Prepare the artichokes. Start by using a super sharp chef’s knife and cut off the stem of the artichoke so that it can sit flat in a dish. Next, cut off about 1 inch off of the top of the artichoke.
  5. Use kitchen scissors to snip the tips of the remaining leaves to remove any sharp points. Now rinse all of the artichokes really well under cold water to remove any debris. 
  6. Separating the leaves for stuffing. An easy way to get the leaves to spread apart is to forcefully bang the entire artichoke against the counter 2-3 times (bang it pretty hard)! This helps loosen the leaves up. Now use your fingers to open up the leaves to create space for the stuffing. 
  7. Starting with the outer layer, spoon some of the garlic parmesan stuffing between the leaves- pushing the mixture as far down as possible. Continue to stuff each layer of artichoke until each piece is stuffed. Stuff all 4 artichokes the same. 
  8. 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.
  9. Place the pot on the stovetop and cover it with a lid, and simmer the artichokes over medium heat for about 45 minutes. Check the water level every 10-15 minutes and add water as needed. 
  10. To test for doneness, you can pull a leaf from the center and it should come out easily, or you can push a knife down the center and it should go down with ease. 
  11. Once they are tender, remove them from the pot and serve right away with artichoke dipping sauce.

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