Tender, cheesy, and packed with garlicky goodness, these Italian Stuffed Artichokes are a show-stopping appetizer or side dish. Each leaf is coated in a savory breadcrumb mixture with Parmesan, garlic, and fresh herbs, then baked until golden and irresistible. They're perfect for holidays or dinner parties and pair well with Italian main dishes like Authentic Chicken Saltimbocca or Osso Buco with Saffron Risotto.
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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.
Love artichokes? Try our Italian Salad with Artichokes
Why We Love This Recipe
- Rich in Flavor: Mozzarella and Parmesan cheeses blend beautifully with the artichokes.
- Family-Friendly: An engaging dish to prepare and enjoy together.
- Versatile: Perfect for both casual weeknight meals and elegant dinners.
The Best Italian Stuffed Artichokes Ingredients
- 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. If you enjoy this ingredient, try our Panko Breaded Chicken!
- 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.
A full ingredient list with exact measurements can be found in the recipe card below.
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.
Substitutions & Variations
- 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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure artichokes are thoroughly cleaned and trimmed to make stuffing easier.
✔️ DO Pack the stuffing firmly between the leaves to ensure even cooking and flavor.
✔️ DO Bake covered with foil to retain moisture, then uncover to crisp the stuffing..
Storage
Store baked artichokes in an airtight container in the fridge for up to 4 days. Prep ahead by stuffing them up to 8 hours in advance and refrigerating until baking. To freeze, wrap individually, store in a freezer-safe container, and bake from frozen with extra time if needed.
Recipe FAQs
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.
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📖 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.
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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.
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