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Stuffed Artichokes Recipe

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3.8 from 6 reviews

Delicious and hearty Stuffed Artichokes recipe featuring tender artichokes filled with a flavorful mixture of Italian bread crumbs, garlic, green onion, fresh parsley, dried oregano, Romano cheese, and lemon juice, all simmered to perfection. A comforting and impressive dish perfect as an appetizer or side.

Ingredients

Artichokes

  • 6 whole artichokes
  • ¼ cup lemon juice
  • 5 tablespoons olive oil (divided)
  • Salt and pepper to taste

Stuffing

  • 3 slices Italian bread crumbs
  • 2 cloves garlic, minced
  • 1 green onion, minced
  • ⅛ cup fresh parsley, chopped and minced
  • ½ teaspoon dried oregano
  • ¼ cup Romano cheese (or Parmesan), grated

Instructions

  1. Soak Artichokes: Soak the whole artichokes in cold water for 30 minutes to clean and hydrate them.
  2. Prepare Artichokes: Cut off the stems of the artichokes with a sharp knife, ensuring the cut is straight across so the artichokes stand flat.
  3. Trim and Open Leaves: Snip the pointed tips off the artichoke leaves. Firmly rap the top of each artichoke on a hard surface to gently open the leaves for stuffing.
  4. Apply Lemon Juice: Squeeze half of the lemon juice inside the opened artichokes to prevent browning and add flavor.
  5. Make Stuffing: In a large bowl, combine bread crumbs, minced garlic, green onion, parsley, oregano, grated Romano cheese, salt, and pepper. Mix thoroughly.
  6. Stuff Artichokes: Fill each leaf gap of the artichokes with the breadcrumb mixture, packing well to evenly distribute the stuffing.
  7. Dress Artichokes: Drizzle with olive oil, squeeze remaining lemon juice over the top, and sprinkle with a bit more salt on top and sides.
  8. Prepare for Simmering: Place artichokes standing upright in a wide pot large enough to hold them so they don’t tip over. Add enough water to cover just up to the top of the bottom row of leaves.
  9. Cook Artichokes: Add 1 tablespoon of salt to the water and cover the pot. Bring to a boil, then reduce heat to a simmer and cook covered for 50-60 minutes until leaves are tender and pull out easily. Add water as needed during cooking to prevent drying out.
  10. Serve Warm: Once cooked, serve the stuffed artichokes warm as a flavorful appetizer or side dish.

Notes

  • Make sure to keep the artichokes upright during cooking to keep the stuffing intact.
  • Adjust seasoning of stuffing with salt and pepper according to taste before stuffing.
  • If bread crumbs are not available, you can toast and crumble Italian bread slices to make your own.
  • Use fresh lemon juice for the best flavor and to prevent discoloration of artichokes.
  • Check water level occasionally while simmering and add hot water if necessary.

Find it online: https://glowcooks.com/stuffed-artichokes-recipe-2/