Enjoy The Best Italian Stuffed Artichokes Recipe, a perfect dish for family dinners and entertaining guests. This easy-to-make recipe combines the rich taste of mozzarella and Parmesan with the freshness of artichokes, making it a hit for any occasion. Enjoy this tender, savory side dish that captures the essence of Italian cuisine.
Italian stuffed artichokes are a beloved dish in many Italian households, often served during special occasions and family gatherings. This recipe involves stuffing artichokes with a savory mixture of breadcrumbs, cheeses, and herbs, then baking them to perfection. The result is a tender, flavorful appetizer or side dish that captures the essence of Italian cooking.
Why We Love This Recipe:
- Rich in Flavor: Mozzarella and Parmesan cheeses blend beautifully with the artichokes.
- Healthy Ingredients: Artichokes are packed with nutrients and antioxidants.
- Family-Friendly: An engaging dish to prepare and enjoy together.
- Versatile: Perfect for both casual weeknight meals and elegant dinners.
If you like this Italian recipe, you may also love our Baked Mozzarella Stuffed Zucchini or our Parmesan Crusted Eggplant.
Jump to:
What Ingredients Will You Need?
- Artichokes: Fresh, large artichokes with tightly packed leaves are ideal. They provide a tender base for the stuffing.
- Mozzarella: Use shredded mozzarella for a creamy, melty texture.
- Panko: Light, crispy breadcrumbs that add a perfect crunch.
- Onion: Finely chopped to add a sweet, savory flavor.
- White Wine: Adds depth and complexity to the dish.
- Parmesan: Grated Parmesan offers a sharp, salty contrast.
- Lemon: Both zest and juice for brightness and acidity.
- Butter: Melted to enrich the stuffing mixture.
- Garlic: Minced for a robust, aromatic flavor.
- Olive Oil: High-quality extra virgin olive oil enhances the overall taste.
- Parsley: Fresh and chopped to add a burst of color and freshness.
- Salt and Pepper: To season and balance the flavors.
Note: Refer to the recipe card below for exact quantities.
Instructions
How to Make The Best Italian Stuffed Artichokes Recipe
STEP ONE: Prepare the Artichokes
Trim the artichokes by cutting off the stems and removing the tough outer leaves.
Cut off the top third of the artichoke and use kitchen shears to snip off the thorny tips from the remaining leaves.
Spread the leaves open and use a spoon to remove the choke (the fuzzy center part). Rub the artichokes with lemon juice to prevent browning.
STEP TWO: Prepare the Filling
In a medium bowl, mix together the panko breadcrumbs, mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, lemon zest, chopped parsley, salt, and pepper. Drizzle with olive oil and mix until well combined.
STEP THREE: Stuff the Artichokes
Carefully spread the leaves of each artichoke and stuff the breadcrumb mixture between the leaves, pressing gently to pack it in.
STEP FOUR: Cook the Artichokes
Preheat the oven to 375°F (190°C). Place the stuffed artichokes upright in a baking dish. Pour the white wine and melted butter into the dish around the artichokes.
Cover the dish with aluminum foil.
Bake in the preheated oven for about 1 hour, or until the artichokes are tender and the stuffing is golden brown. If necessary, remove the foil during the last 10 minutes of baking to allow the stuffing to crisp up. Drizzle with a bit more olive oil and sprinkle with additional parsley before serving.
What Are Some Good Substitutions?
- Panko: Substitute with regular breadcrumbs or gluten-free breadcrumbs for a different texture.
- White Wine: Use vegetable broth or chicken broth as a non-alcoholic alternative.
- Mozzarella: Replace with Fontina or Gruyère for a different flavor.
How Can You Change This Recipe Up?
- Diet: Make it vegan by using dairy-free cheese and butter.
- Flavor: Add sun-dried tomatoes or olives to the stuffing for a Mediterranean twist.
What Kitchen Equipment Is Best?
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
- Baking dish
- Aluminum foil
- Medium bowl
- Kitchen shears
- Spoon
How Should You Store This?
Store leftover baked artichokes in an airtight container in the refrigerator for up to 4 days.
To make ahead, stuff the artichokes up to 8 hours in advance and store them covered in the refrigerator until ready to bake.
To freeze, wrap stuffed artichokes individually and freeze in a freezer-safe container. Bake from frozen, adding a few extra minutes to the cooking time if needed.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Make sure artichokes are thoroughly cleaned and trimmed to make stuffing easier.
Pack the stuffing firmly between the leaves to ensure even cooking and flavor.
Bake covered with foil to retain moisture, then uncover to crisp the stuffing.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover breadcrumbs to make crispy Panko Chicken.
- Incorporate extra cheese into a savory baked mac and cheese.
- Mix remaining parsley into a fresh tabbouleh salad.
Need Something To Pair This With?
- Serve these stuffed artichokes with an Arugula Salad with Lemon Vinaigrette.
- Pair with a glass of crisp white wine like Sauvignon Blanc.
- Complement with a main dish of grilled lemon chicken.
In The Mood For a Similar Dish?
- Baked Mozzarella Stuffed Zucchini
- Parmesan Crusted Eggplant
- Spinach and Cheese Stuffed Mushrooms
- Italian Salad with Artichokes
Related
More Italian recipes you will love:
FAQ
To eat stuffed artichokes, pull off the outer leaves and use your teeth to scrape off the stuffing and the soft, edible part at the base of the leaf. Discard the tough part of the leaf. Continue until you reach the tender heart, which can be eaten whole.
Yes, you can prepare stuffed artichokes up to 8 hours in advance. Stuff the artichokes, cover them, and store them in the refrigerator until you're ready to bake.
There are many variations for stuffed artichokes. You can add sun-dried tomatoes, olives, or even crumbled sausage to the stuffing for extra flavor. For a vegan version, use dairy-free cheese and butter. Adjust the herbs and spices to suit your taste.
📖 Recipe
The Best Italian Stuffed Artichokes Recipe
Equipment
- Baking dish
- Aluminum foil
- Medium Bowl
- Kitchen shears
- Spoon
Ingredients
- 4 large artichokes
- 1 cup shredded mozzarella cheese
- 1 cup panko breadcrumbs
- 1 medium onion finely chopped
- ½ cup white wine
- ½ cup grated Parmesan cheese
- 1 lemon zested and juiced
- 2 tablespoons butter melted
- 4 cloves garlic minced
- ¼ cup olive oil
- ¼ cup fresh parsley chopped
- salt and pepper to taste
Instructions
- Trim the artichokes by cutting off the stems and removing the tough outer leaves.
- Cut off the top third of the artichoke and use kitchen shears to snip off the thorny tips from the remaining leaves. Spread the leaves open and use a spoon to remove the choke (the fuzzy center part).
- Rub the artichokes with lemon juice to prevent browning.
- In a medium bowl, mix together the panko breadcrumbs, mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, lemon zest, chopped parsley, salt, and pepper. Drizzle with olive oil and mix until well combined.
- Carefully spread the leaves of each artichoke and stuff the breadcrumb mixture between the leaves, pressing gently to pack it in.
- Preheat the oven to 375°F (190°C). Place the stuffed artichokes upright in a baking dish. Pour the white wine and melted butter into the dish around the artichokes. Cover the dish with aluminum foil.
- Bake in the preheated oven for about 1 hour, or until the artichokes are tender and the stuffing is golden brown. If necessary, remove the foil during the last 10 minutes of baking to allow the stuffing to crisp up.
- Drizzle with a bit more olive oil and sprinkle with additional parsley before serving.
Notes
- Panko: Substitute with regular breadcrumbs or gluten-free breadcrumbs for a different texture.
- White Wine: Use vegetable broth or chicken broth as a non-alcoholic alternative.
- Mozzarella: Replace with Fontina or Gruyère for a different flavor.
Nutrition
Enjoy the rich, savory flavors of The Best Italian Stuffed Artichokes Recipe with your family. This easy-to-make dish is perfect for weeknight meals, entertaining guests, or simply enjoying a taste of Italy at home.
Share your results and explore more delicious recipes on our blog!
Important Food Safety Tips
Always wash your hands before and after handling raw ingredients. Make sure artichokes are thoroughly cleaned to remove any dirt or pesticides. Store leftovers in the refrigerator promptly and consume within 4 days.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
See more guidelines at USDA.gov
Comments
No Comments