Cheesy Baked Artichokes
Transform your appetizer game with these irresistible Cheesy Baked Artichokes—a mouthwatering fusion of tender artichoke halves topped with a golden, crunchy breadcrumb crust loaded with Parmesan and gooey mozzarella. Infused with the garlic’s aromatic warmth and a squeeze of tangy lemon, this dish balances rich flavors with a bright, fresh finish. Perfectly crispy on the outside and delightfully creamy on the inside, these baked artichokes are a sophisticated yet approachable recipe that’s easy to prepare in under an hour. Whether served as a party starter or a savory side dish, this recipe promises to wow your guests with its decadent layers of flavor and elegant presentation.
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Recipe Information
Ingredients
- 4 large artichokes
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 large garlic cloves, minced
- 0.5 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups water
Instructions
Preheat your oven to 400°F (200°C).
Cut off roughly 1 inch from the tops of the artichokes and trim the stems so the artichokes can stand upright. Remove the small outer leaves at the base and use kitchen scissors to trim the sharp tips of the remaining leaves.
Slice the artichokes in half lengthwise. Use a spoon to scoop out the furry choke and smaller inner leaves, creating a well in the center.
In a large bowl, combine the water and 2 tablespoons of lemon juice. Place the artichoke halves in the water to prevent browning while you prepare the other ingredients.
In a small skillet over medium heat, warm 2 tablespoons of olive oil and sauté the minced garlic for 1-2 minutes, until fragrant but not browned.
In a mixing bowl, combine the panko breadcrumbs, Parmesan cheese, mozzarella cheese, sautéed garlic, chopped parsley, salt, and black pepper. Mix well to evenly combine.
Remove the artichokes from the lemon water and pat them dry with a clean kitchen towel. Brush the cut sides with the remaining 1 tablespoon of olive oil.
Spread the breadcrumb and cheese mixture evenly over the cut side of each artichoke half, pressing it down gently to adhere.
Arrange the artichoke halves on a baking dish, cut side up. Cover the dish loosely with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
Remove the artichokes from the oven and let them cool for a few minutes before serving. Garnish with extra chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 3686 mg | 160% | |
| Total Carbohydrate | 89.3 g | 32% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 9.6 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1453 mg | 112% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1647 mg | 35% | |
*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.
