I absolutely love this stuffed artichoke recipe because it’s a total flavor explosion with those yummy, cheesy breadcrumbs nestled between leaves that are melt-in-your-mouth tender. Plus, it’s a perfect mix of impressive and cozy, making me feel like a gourmet chef right in my own kitchen!
Buttery Stuffed Artichokes are a dish that I love making for the delightful combination of flavors and nutrients that they bring together. 4 large artichokes
Breadcrumbs
Parmesan cheese
Garlic
Fresh parsley
Melted butter
Olive oil
Lemon juice
Buttery Stuffed Artichokes Recipe Ingredients
- Artichokes: Rich in fiber, vitamins C and K, and antioxidants for overall health.
- Breadcrumbs: Adds texture and slight crispiness to the dish.
- Parmesan Cheese: Provides a salty umami flavor and some protein.
- Fresh Parsley: Offers a bright, fresh flavor and is rich in vitamin K.
- Garlic: Infuses a robust aroma and flavor; it’s also heart-healthy.
- Lemon Juice: Adds a zesty note and aids in digestion.
- Olive Oil: A healthy fat that enhances flavor and provides antioxidants.
- Unsalted Butter: Contributes a rich, creamy taste to the stuffing.
Buttery Stuffed Artichokes Recipe Ingredient Quantities
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup unsalted butter, melted
- Salt and black pepper to taste
- 2 cups water or broth
How to Make this Buttery Stuffed Artichokes Recipe
1. Prepare the artichokes by trimming the stems and removing the tough outer leaves. Use kitchen scissors to trim the sharp tips of the remaining leaves.
2. Wash the artichokes well in cold water and gently pull the leaves apart to make room for the stuffing.
3. In a mixing bowl, combine the breadcrumbs, the grated Parmesan cheese, the chopped parsley, and the minced garlic. Season the mixture with salt and black pepper.
4. Incorporate the lemon juice and olive oil, mixing thoroughly to achieve a consistency reminiscent of wet sand. The end result should be a combination that is well blended and cohesive.
5. Pack the breadcrumb mixture between the leaves of each artichoke, pushing it into the nooks and crannies as much as possible.
6. Put the stuffed artichokes in a large pot or Dutch oven, standing them up straight. Add enough water or broth to come about an inch up the sides of the artichokes.
7. Melt the butter and drizzle it over the artichokes.
8. Put a lid on the pot and heat until the liquid is simmering. Once it’s simmering, turn the heat down to low. Let it cook for 45-60 minutes. You should check the pot occasionally to make sure everything is alright. After that time, the leaves should be quite tender. You should be able to pull them away from the main stem of the plant pretty easily.
9. Check every so often to guarantee there is sufficient liquid in the pot, adding more if needed to stop it from burning.
10. After cooking, take the artichokes out of the pot and serve them hot, with more lemon wedges if you like. Relish the soft leaves and delicious stuffing!
Buttery Stuffed Artichokes Recipe Equipment Needed
1. Sharp knife
2. Kitchen scissors
3. Mixing bowl
4. Measuring cups and spoons
5. Spoon or spatula
6. Large pot or Dutch oven with lid
7. Small saucepan (for melting butter)
8. Tongs or slotted spoon (for removing artichokes)
9. Lemon squeezer (optional)
FAQ
- Q: Can I use frozen artichokes for this recipe?While it is recommended to use fresh artichokes for the best flavor, you can use frozen artichoke hearts as a substitute. Just be sure they are thawed and drained before you proceed.
- Q: How do I prepare the artichokes for stuffing?A: Snip the stems and strip off any tough, outer leaves that may be present. Cut off the edible top third of the artichokes, leaving the base and stem intact because they can be part of an edible artichoke. Remove the “horsehair” from the center of the artichoke and any inner leaves that you can peel off easily. These can be packed with stuffing.
- Q: Can I make this dish ahead of time?A: Yes, the stuffed artichokes may be prepared ahead of time, covered, and refrigerated for up to 24 hours. They may be baked just before serving.
- Q: What is the best way to avoid artichokes discoloring?A: To stop discoloration, as soon as you have finished trimming and scooping, rub the cut surfaces with lemon juice.
- Q: Can I substitute gluten-free breadcrumbs in this recipe?Yes, of course. You can use gluten-free breadcrumbs in the same way you would use regular breadcrumbs to replace them in any recipe, including this one, for a gluten-free version. They work equally well in this recipe as regular breadcrumbs. They are one of the best replacements I have found. Yes, two more things: Gluten-free breadcrumbs are not always available in-store, so you might have to make your own if you want to use them here. Also, they usually contain brown rice flour or another substitute and can have a slightly different flavor. Use them or don’t; you choose.
- Q: Is there an alternative to Parmesan cheese for a dairy-free version?Nutritional yeast can serve as a stand-in for Parmesan cheese in making this recipe free of any dairy.
- Q: How can I tell when the artichokes are done?A: When the leaves can be easily pulled away and a knife can be inserted into the base with little resistance, the artichokes are done.
Buttery Stuffed Artichokes Recipe Substitutions and Variations
One cup panko breadcrumbs (not regular breadcrumbs).
1/2 c. Pecorino Romano cheese (as a substitute for Parmesan cheese)
Chop 1/4 cup of cilantro (in place of parsley, for a different flavor).
3 cloves garlic, roasted and mashed (as a milder substitute for minced garlic)
1/4 cup avocado oil (substituting olive oil)
Pro Tips
1. Pre-soak in Acidulated Water: To prevent the cut artichokes from browning, soak them in a bowl of water with a few tablespoons of lemon juice as you prepare the rest. This maintains their vibrant color and adds extra lemony flavor.
2. Enhance the Stuffing: For added depth of flavor, lightly toast the breadcrumbs in a skillet with a touch of olive oil before mixing with the other stuffing ingredients. This step will give the stuffing a nutty, golden quality.
3. Broth for Extra Flavor: Opt for a flavorful broth instead of plain water when cooking the artichokes. Using a vegetable or chicken broth adds richness and infuses the artichokes with more flavor.
4. Experiment with Herbs: Consider adding fresh thyme or oregano to the stuffing mixture. These herbs complement the artichoke’s natural flavor beautifully and add an aromatic touch.
5. Check for Doneness: To check if the artichokes are done, you can test by pulling a leaf from the center. If it comes away easily and the base is tender and easy to scrape off with your teeth, they are ready. This ensures perfect texture every time.
Buttery Stuffed Artichokes Recipe
My favorite Buttery Stuffed Artichokes Recipe
Equipment Needed:
1. Sharp knife
2. Kitchen scissors
3. Mixing bowl
4. Measuring cups and spoons
5. Spoon or spatula
6. Large pot or Dutch oven with lid
7. Small saucepan (for melting butter)
8. Tongs or slotted spoon (for removing artichokes)
9. Lemon squeezer (optional)
Ingredients:
- 4 large artichokes
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup unsalted butter, melted
- Salt and black pepper to taste
- 2 cups water or broth
Instructions:
1. Prepare the artichokes by trimming the stems and removing the tough outer leaves. Use kitchen scissors to trim the sharp tips of the remaining leaves.
2. Wash the artichokes well in cold water and gently pull the leaves apart to make room for the stuffing.
3. In a mixing bowl, combine the breadcrumbs, the grated Parmesan cheese, the chopped parsley, and the minced garlic. Season the mixture with salt and black pepper.
4. Incorporate the lemon juice and olive oil, mixing thoroughly to achieve a consistency reminiscent of wet sand. The end result should be a combination that is well blended and cohesive.
5. Pack the breadcrumb mixture between the leaves of each artichoke, pushing it into the nooks and crannies as much as possible.
6. Put the stuffed artichokes in a large pot or Dutch oven, standing them up straight. Add enough water or broth to come about an inch up the sides of the artichokes.
7. Melt the butter and drizzle it over the artichokes.
8. Put a lid on the pot and heat until the liquid is simmering. Once it’s simmering, turn the heat down to low. Let it cook for 45-60 minutes. You should check the pot occasionally to make sure everything is alright. After that time, the leaves should be quite tender. You should be able to pull them away from the main stem of the plant pretty easily.
9. Check every so often to guarantee there is sufficient liquid in the pot, adding more if needed to stop it from burning.
10. After cooking, take the artichokes out of the pot and serve them hot, with more lemon wedges if you like. Relish the soft leaves and delicious stuffing!
