Italian Stuffed Artichokes
Delight your taste buds with these classic Italian Stuffed Artichokes, an elegant yet simple recipe that’s perfect for any occasion. Tender artichokes are transformed into a show-stopping dish as they’re filled with a savory mixture of Italian breadcrumbs, Parmesan cheese, fresh parsley, and garlic. Infused with hints of lemon and olive oil, each artichoke is steamed to perfection in a flavorful chicken or vegetable broth, ensuring every bite is moist and flavorful. This traditional Italian recipe is ideal as a side dish or appetizer, offering a comforting blend of textures and earthy Mediterranean flavors. Serve these golden, aromatic stuffed artichokes warm—with a drizzle of extra broth or a squeeze of fresh lemon—and watch them disappear from the table. Perfect for entertaining or elevating your weeknight dinner, these artichokes are a must-try for home cooks seeking authentic Italian flair.
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Recipe Information
Ingredients
- 4 Large artichokes
- 1.5 cups Italian breadcrumbs
- 1 cup Grated Parmesan cheese
- 0.25 cup Chopped fresh parsley
- 3 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Olive oil
- 2 cups Chicken or vegetable broth
Instructions
Prepare the artichokes by trimming the stems so they sit upright. Remove the tough outer leaves and cut off the top inch of each artichoke to remove the sharp tips. Use scissors to trim the sharp tips off the remaining outer leaves.
Spread the artichoke leaves gently apart to make room for the stuffing.
In a large bowl, combine the breadcrumbs, grated Parmesan cheese, parsley, minced garlic, salt, and black pepper. Mix well.
Drizzle the mixture with lemon juice and 1/4 cup of the olive oil. Stir until the mixture is slightly moist and holds together when pinched.
Stuff each artichoke with the breadcrumb mixture, gently tucking it between the leaves until all artichokes are evenly filled.
Place the stuffed artichokes in a large pot or Dutch oven, standing upright. Pour the chicken or vegetable broth into the pot around the artichokes.
Drizzle the remaining olive oil over the tops of the stuffed artichokes.
Cover the pot and cook over medium heat, steaming the artichokes in the broth, for 35-40 minutes or until the outer leaves pull away easily and the stuffing is golden.
Serve warm with extra broth spooned over the top or a side of lemon wedges, if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 1751 mg | 76% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 4.8 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 580 mg | 12% | |
*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.
