The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Cooked artichokes on a baking sheet

Stuffed Artichokes

Posted by: ari | well seasoned

Stuffed artichokes with sun dried tomatoes, Parmesan, and breadcrumbs make a stunning holiday appetizer or side dish. Boil whole, trimmed artichokes in water with lemon before cleaning to simplify the process. Well worth the effort and a showstopper of a presentation!

recipe +-

Posted by: ari | well seasoned
Cooked artichokes on a baking sheet
Print Recipe
5 from 1 vote

Stuffed Artichokes

Stuffed artichokes with sun dried tomatoes, Parmesan, and breadcrumbs make a stunning holiday appetizer or side dish. Boil whole, trimmed artichokes in water with lemon before cleaning to simplify the process. Well worth the effort and a showstopper of a presentation!
Prep Time20 mins
Cook Time15 mins
Boiling Artichokes20 mins
Total Time55 mins
Course: Appetizer
Cuisine: Italian
Keyword: baked artichokes, boiled artichokes, globe artichokes, italian stuffed artichokes
Servings: 8 servings
Calories: 181kcal
Author: ari | well seasoned

Ingredients

  • 4-5 globe artichokes
  • 2 medium shallots minced
  • 4 cloves garlic minced
  • 2 cups traditional breadcrumbs
  • ½ cup Parmigiano Reggiano grated
  • ¼ cup California Sun Dry tomatoes finely chopped
  • 2 Tbsp fine herbs such as thyme, chives, parsley, oregano, or rosemary, finely chopped
  • 1 lemon zested
  • Kosher salt
  • Freshly ground black pepper
  • extra virgin olive oil
  • Flaky sea salt for serving

Instructions

  • Preheat oven to 400F. Bring a large pot of water to a boil. Add 1 Tbsp kosher salt and the zested lemon, cut in half and squeezed. Place whole, trimmed artichokes in the pot, then cook at a rapid boil for 20 minutes. Use tongs to carefully transfer artichokes to a plate. Cool until able to handle.
    Artichoke
  • Meanwhile, make the filling. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add minced shallot then cook, stirring often, until softened, about 2 minutes. Add garlic, stir to combine and heat through, about 30 seconds, then remove from the heat.
  • In a large mixing bowl, combine shallots, breadcrumbs, Parmigiano Reggiano, sun dried tomatoes, finely chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp freshly ground black pepper. Add 2 Tbsp reserved oil from sun dried tomatoes or extra virgin olive oil, then stir to thoroughly mix the filling.
    Stuffed artichoke filling in a bowl
  • Use a sharp knife to cut each artichoke in half from top to bottom, cutting straight through the stem. Remove the choke in the center of each artichoke by using a spoon to scoop it out fully, then discard.
  • Line a rimmed baking sheet with parchment paper. Arrange the cleaned, boiled artichokes on top. Use a spoon to help stuff the artichokes, beginning with the outer leaves and filling them generously. It's easier to fill the scooped out center of the artichoke last.
    Stuffed peppers with breadcrumbs on a baking tray
  • Drizzle each stuffed artichoke with a little extra virgin olive oil, then bake for 15 minutes, or until the breadcrumbs are golden brown. Sprinkle with some flaky sea salt just before serving.
    California Sun Dry stuffed artichokes

Notes

  • You can use fresh breadcrumbs or traditional breadcrumbs, but we do not recommend substituting with panko for this recipe.
  • Use as much of the filling as you like. The quantity you use will be dependent on the size of the artichokes. Leftover filling is delicious when mixed with pasta or roasted vegetables!

Nutrition

Serving: 0.5artichoke | Calories: 181kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 368mg | Potassium: 464mg | Fiber: 6g | Sugar: 5g | Vitamin A: 171IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!