Stuffed Artichokes with Sun-Dried Tomatoes & Breadcrumbs
Whole artichokes are gently boiled, then filled with a savory mixture of sun-dried tomatoes, Parmesan, and breadcrumbs. Baked until golden, these stuffed artichokes an impressive yet approachable addition to any special meal.
Servings: 8 servings
Calories: 181kcal
Equipment
Ingredients
- 4-5 globe artichokes
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 2 cups breadcrumbs
- ½ cup Parmigiano Reggiano, grated
- ¼ cup sun-dried tomatoes, finely chopped
- 2 Tbsp fine herbs, such as thyme, chives, parsley, oregano, or rosemary, finely chopped
- 1 medium lemon, zested, about 2 tsp
- Kosher salt
- Freshly ground black pepper
- extra virgin olive oil
- Flaky sea salt
Instructions
- Preheat and boil the artichokes. Preheat oven to 400°F (200°C). Bring a large pot of water to a boil. Add 1 Tbsp Kosher salt and the zested lemon halves (squeezed). Add the trimmed, whole artichokes and boil rapidly for 20 minutes. Transfer with tongs to a plate and cool until easy to handle.
- Make the filling. Heat 1 Tbsp olive oil in a small skillet over medium-high heat. Add minced shallot and cook about 2 minutes, until softened. Stir in garlic and cook 30 seconds more, then remove from heat.In a large bowl, combine the shallot mixture, breadcrumbs, Parmigiano Reggiano, sun-dried tomatoes, chopped herbs, lemon zest, 1 tsp Kosher salt, and ¼ tsp black pepper. Add 2 Tbsp reserved oil from the sun-dried tomatoes (or extra virgin olive oil) and mix well.
- Prep the artichokes. Slice each artichoke in half lengthwise, cutting through the stem. Use a spoon to scoop out and discard the fuzzy choke.
- Stuff the artichokes. Line a rimmed baking sheet with parchment paper and arrange the artichokes cut-side up. Spoon the filling generously between the outer leaves first, then pack the center. Drizzle lightly with olive oil.
- Cook. Bake for 15 minutes, until the breadcrumbs are golden brown. Finish with a pinch of flaky sea salt and serve warm.
Notes
- Breadcrumbs: Use fresh or traditional breadcrumbs for the best texture. We don’t recommend panko for this recipe, as it creates a coarser result.
- Filling: Add as much filling as your artichokes can hold—the exact amount will depend on their size. Any leftover filling is fantastic tossed 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
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