How To Make The Most Delicious Italian Stuffed Artichokes

6 Servings
1 hr 35 min

Artichokes are so underestimated. A lot of folks think they are either a lot of work or just don’t know how simply amazing they are stuffed.

You can make them anytime of year and everyone always enjoys them.

Artichokes make the most amazing appetizers too. I’ve even had them as a main course for dinner too!

They are super good for you as well – they are a great source of fiber, low in calories and are loaded with anti-oxidants. 

If you love savory appetizers be sure to read our  Sun-Dried Tomatoes Italian Feast Appetizer too!

I love adding the Parmigiano Reggiano Cheese – it’s literally the ingredient that pulls everything together perfectly. 

You can leave out the dipping butter and lemon sauce if you are looking to keep it healthy. What? Did I just say that? Go for it! I like to pour the sauce into little ramekins for each person.

The buttery dipping sauce is so amazing – I’ll doubt you will want to miss out on it – but, if you do, the stuffed artichokes are still off the hook delicious! 

The lemon butter is super easy to make. Scoop a big dip or a little one - you'll enjoy the flavorful breadcrumb and the meat on the leaf together.

Don’t think just because they are “stuffed” that takes away from just how good they are for you. In essence, they are lightly stuffed so eating one is not so guilt-laden as you think. 

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How To Make The Most Delicious Italian Stuffed Artichokes
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 80 Minutes Total time: 1 hr 35 min
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  • 3 cups breadcrumbs – I love using Panko for that extra punch of flavor.
  • 3 grated garlic cloves
  • 1 1/4 teaspoons salt
  • ½ teaspoon Italian Seasoning
  • 1/2 teaspoon pepper
  • 1 1/2 cups grated Parmesan – You can use any grated cheese you love.
  • ½ Cup Olive Oil
  • 6 Artichokes
Lemon Butter Dipping Sauce
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 teaspoon lemon zest
  • 2-3 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Lemon Butter Dipping Sauce
Whisk together butter, zest, juice, salt, and pepper to make a lemon sauce. Transfer to a bowl. You can also use salted butter and not add additional salt
Breadcrumb Mixture - mix all ingredients with olive oil until it becomes a paste. Add more olive oil if needed.
Stuffing And Baking The Artichokes: Preheat oven to 375 Separate the leaves a little and trim the edges off – I like to trim the larger leaves, especially if they have brown tips. Bring a large pot of water to boil, or you can use a steamer. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water as needed. Boil until tender about 1 hour, 20 minutes depending on how large your artichokes are. Don’t overcook them, or they will fall apart. Stuff the bread crumb mixture between each – you can either lightly stuff them or heavily stuff them. It’s up to you. Drizzle with olive oil and bake on 375 for about 20 minutes or until the breadcrumb mixture has a golden brown color.
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