Baked Stuffed Artichokes
Elevate your appetizer game with these indulgent Baked Stuffed Artichokes! Bursting with flavor, this Italian-inspired recipe features tender artichokes filled with a savory mix of breadcrumbs, Parmesan cheese, minced garlic, and fresh parsley, all lightly seasoned with olive oil, salt, and pepper. The artichokes are baked to perfection in a pool of vegetable broth, which keeps them moist and enhances their natural sweetness, while a finishing uncovering allows the stuffing to achieve a golden, crispy top. Perfect for special occasions or a comforting family dinner, this recipe combines elegance and ease, making it a standout dish. Pair these beautifully stuffed artichokes with a squeeze of fresh lemon and a drizzle of olive oil for a truly unforgettable side or appetizer. Keywords: Baked Stuffed Artichokes, easy appetizer recipe, Italian-inspired, vegetarian dish, stuffed vegetable recipes.
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Recipe Information
Ingredients
- 4 whole artichokes
- 1 whole lemon
- 1.5 cups breadcrumbs
- 0.75 cups Parmesan cheese (grated)
- 0.25 cups fresh parsley (chopped)
- 2 whole garlic cloves (minced)
- 0.25 cups olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups vegetable broth or water
Instructions
Preheat your oven to 375°F (190°C).
Trim the artichokes by slicing off the top inch and cutting off the stem so they can sit flat. Remove tough, outer leaves and use scissors to snip the sharp tips of the remaining ones.
Rub the cut surfaces with the lemon to prevent browning.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, minced garlic, olive oil, salt, and black pepper. Stir until evenly combined.
Gently pry the artichoke leaves apart, starting from the center, to create space for the stuffing. Be careful not to break the leaves.
Stuff the breadcrumb mixture between the leaves of each artichoke, pressing it in lightly with your fingers.
Place the stuffed artichokes upright in a baking dish. Pour vegetable broth or water into the dish, ensuring it's about 1 inch deep.
Cover the dish tightly with foil to create steam and bake for 45 minutes.
Uncover the dish and bake for an additional 15 minutes to allow the tops to brown slightly.
Remove the dish from the oven and let the artichokes cool briefly before serving. Optionally, garnish with extra parsley or a drizzle of olive oil.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 10447 mg | 454% | |
| Total Carbohydrate | 207.3 g | 75% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 21.0 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2339 mg | 180% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
