Italian Stuffed Artichokes (Classic Recipe)

Four Italian stuffed artichokes in a casserole dish.

5 from 2 votes

Italian Stuffed Artichokes (Classic Recipe)

These make-ahead friendly, crowd-pleasing, oven-baked Italian Stuffed Artichokes bring tender leaves, cheesy garlic crumbs, and a gorgeous golden top to any table. This stuffed artichoke recipe uses fresh herbs, Parmesan, and a savory breadcrumb mix tucked between every leaf, then baked until the centers turn soft and the edges crisp up in the best way. Enjoy them as an appetizer or side dish for holidays or dinner parties.

Prep Time20

Total Time20

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 456kcal

Author: Jami Powell

Equipment

Baking dish
Aluminum foil
Medium Bowl
Kitchen shears
Spoon

Ingredients

4 large artichokes
1 cup mozzarella cheese shredded
1 cup panko breadcrumbs
1 small onion (about ½ cup) 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 small skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened and translucent. Let it cool slightly.
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.

Video

Notes

Cooking Notes:

Spread the leaves open enough so the stuffing reaches deep into the center so the artichokes cook evenly. Keep the baking dish tightly covered for most of the bake so the steam softens the leaves without drying out the breadcrumb mixture.

Tips for Best Results:

Pack the Filling Deep: Press the breadcrumb mixture firmly between the leaves so it stays in place and seasons each bite.
Steam While Baking: Keep the foil sealed well so the wine and butter create enough moisture to tenderize the artichokes.
Crisp at the End: Remove the foil during the last few minutes so the topping turns golden instead of soggy.
Use Fresh Lemon: Rub all cut areas with lemon right away so the artichokes stay bright instead of oxidizing.

How to Know It’s Ready:

The leaves should pull away easily, the hearts should be tender when pierced with a knife, and the stuffing should be lightly crisp and golden on top.

Nutrition