Stuffed artichokes are a classic Italian dish that combine the unique flavor and texture of artichokes with a savory, breadcrumb-based stuffing.
The artichoke stuffing, made with a blend of parmesan cheese, breadcrumbs, herbs, and spices, adds a delicious layer of flavor to the tender artichoke leaves.
If you like stuffed artichokes, try my recipe for Tender Pesto Potatoes, Italian Peas and Mushrooms, or my Sauteed Kale and Potatoes Recipe.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
Jump to:
- Here's Why You'll Love this Dish
- What to Serve With Stuffed Artichokes
- Ingredients
- How to Clean Artichokes for Stuffing
- How to Make Stuffed Artichokes
- Meal Prep Tips
- Possible Ingredient Substitutions
- Variations
- Equipment
- Storage
- Answers to Commonly Asked Questions
- Main Dishes You'll Fall in Love With
- Recipe Details
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
You'll love stuffed artichokes not only because it's a classic dish, but because:
- Easy to make - easy to make
- Tasty - savory breadcrumb mixture is a hit
- Impressive - great way to impress guests with a visually stunning and unique dish
What to Serve With Stuffed Artichokes
Stuffed artichokes are not only a tasty side dish or appetizer but also a great way to impress guests with a visually stunning and unique dish. Whether you're looking to switch up your regular meal rotation or impress guests at your next dinner party, stuffed artichokes are a great choice that are sure to satisfy.
Serve stuffed artichokes (carciofi ripieni) as a side for a roasted tomato soup or slow roasted prime rib roast.
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Ingredients
Here's what you'll need to make Carciofi Ripieni or stuffed artichokes: artichokes, parmesan cheese, breadcrumbs, parsley, garlic, salt, pepper, olive oil, white wine and vegetable broth.
- Artichokes - try to get artichokes that aren't brown and dried out
- Parmesan cheese grated - parmesan cheese adds a savory flavor
- Fresh parsley chopped - use fresh parsley, chopped finely.
- Garlic clove - garlic adds a flavor boost
- Olive oil - a healthy oil used to cook the artichoke
- White Wine - white wine enhances the flavor of the artichoke
- Vegetable broth - used as additional liquid instead of plain water
See recipe card for full list of ingredients and quantities.
How to Clean Artichokes for Stuffing
Cleaning artichokes can seem intimidating, but it's actually quite simple once you know how. Here's a step-by-step guide:
- Fill a large bowl with cold water and add a squeeze of lemon juice to prevent browning.
- Remove any tough outer leaves by snapping them off at the base of the artichoke until you reach the more tender leaves.
- Cut off the top ⅓ of the artichoke with a sharp knife and trim the stem so that it's flush with the base of the artichoke.
- Use a pair of kitchen scissors to trim off the pointy tips of the remaining leaves.
- Cut the artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke and any prickly inner leaves.
- If you're planning to cook the artichoke halves whole, rub them with a cut lemon to prevent browning and place them in the bowl of lemon water until you're ready to cook them.
That's it! Your artichokes are now ready to be cooked.
How to Make Stuffed Artichokes
Prepare artichokes by trimming the stem and discard any tough leaves, Trim top to remove any thorns and tough areas. Soak in cold water, rinse and dry.
Mix breadcrumbs, cheese, parsley, garlic, pepper together in a medium bowl.
Place artichoke in the centre of the breadcrumb mixture and start to fill the artichoke leaves with the mixture while gently pulling the leaves outward.
Stiff generously. Place artichokes in the pan one by one, leaning them against the sides of the pot.
Drizzle 2 tbsp of the olive oil over the artichokes. Season with salt and add white wine and cook for 5 minutes on medium. Add vegetable broth. Simmer and cook covered for about 45 minutes.
Meal Prep Tips
- For faster cooking, parboil your artichokes for 5 minutes, then stuff and cook them on the stovetop for 20 minutes on medium heat or until center is tender.
- Check on your stuffed artichokes every 20 minutes to make sure that there is enough liquid and that they are not burning. Add more vegetable broth if necessary.
Possible Ingredient Substitutions
Here are a few substitutions that make this dish fit certain diets:
- Almond meal - use almond meal instead of breadcrumbs for a gluten free or paleo/whole30 version.
- Dairy free cheese - use dairy free cheese for a vegan version or to suit a paleo or whole30 diet
- Apple cider vinegar - use apple cider vinegar or non alcoholic wine or juice if you prefer non-alcoholic liquids.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Variations
Here are some great ideas on how you can turn this dish into a unique creation:
- Spicy - add chili pepper flakes in the stuffing for a spicy kick
- Kid friendly - add crushed potato chips (ketchup chips!)
- Spinach - add spinach in the breadcrumb mixture for added veggies
- Mozzarella - make it extra cheesy by adding mozzarella in the breadcrumb mixture.
- Stuff the centre of the artichoke - cut the artichokes in half, remove the fuzz and stuff the inner portion of the artichoke before cooking for a super stuffed artichoke. Lay flat with open side up for cooking.
If you can think of any other way to make this seafood risotto dish unique, go for it!
Equipment
This recipe for stuffed eggplants requires minimal equipment. Handy to have are tongs, bowls, measuring cups and spoons and a large sauce pan.
Storage
Store leftovers in an airtight container refrigerated for 3 to 4 days. Warm up in microwave when you are ready to eat.
Freezing is not recommended for this side dish.
Answers to Commonly Asked Questions
If the artichokes are small and tender, you can cut them with a knife and eat them with a fork. However, larger artichokes have a tendency to be tougher and are easiest eaten by tearing the leaves off one by one and pulling the artichoke pulp from the leaf using your front teeth.
Yes, it's always best to wash your fruits and vegetables before cooking. Artichokes, like other vegetables contain waxes and dirt embedded in the leaves and benefit from a good soaking, scrub and rinsing.
No it's not necessary to parboil artichokes before cooking. However, parboiling does reduce the cooking time. Parboiling is particularly beneficial if you are grilling your artichokes as they would cook quicker and spend less time over high heat and avoid charring.
Like most vegetables, eating artichokes in moderation is a healthy vegetable to add to any meal. Artichokes are a great source of fiber and are full of vitamins and antioxidants. Some refer to artichokes as being a superfood because they support your cardiovascular and immune system.
Yes. Actually the bottom is the most treasured part of the artichoke for sum people. It's the most tender part of the vegetable. Although the fuzz near the bottom isn't edible and should be discarded with a spoon.
Main Dishes You'll Fall in Love With
Recipe Details
Stuffed Artichokes Recipe
https://easyhomemaderecipes.caIngredients
- 4 Artichokes
- ¼ cup Parmesan cheese grated
- ¾ cup Breadcrumbs
- 4 sprigs Fresh parsley chopped
- 1 Garlic clove
- 1 tsp Salt
- Pepper to taste
- 5 tbsp Olive Oil 3 for frying, 2 to drizzle
- ¼ cup White Wine
- ½ cup Vegetable broth
Instructions
- Prepare artichokes by trimming the stem and discard any tough leaves, Trim top to remove any thorns and tough areas. Soak in cold water, rinse and dry. (see notes)
- Mix breadcrumbs, cheese, parsley, garlic, pepper together in a medium bowl.
- Place artichoke in the centre of the breadcrumb mixture and start to fill the artichoke leaves with the mixture while gently pulling the leaves outward. Fill generously. Set aside. Repeat until all artichokes are stuffed.
- In a medium pot just large enough to accommodate all four artichokes, sauté some garlic in 3 tbsps of olive oil until fragrant.
- Place artichokes in the pan one by one, leaning them against the sides of the pot.
- Drizzle 2 tbsps of the olive oil over the artichokes. Season with salt and add white wine and cook for 5 minutes on medium. Add vegetable broth. Simmer and cook covered for about 45 minutes.
Notes
- Fill a large bowl with cold water and add a squeeze of lemon juice to prevent browning.
- Remove any tough outer leaves by snapping them off at the base of the artichoke until you reach the more tender leaves.
- Cut off the top ⅓ of the artichoke with a sharp knife and trim the stem so that it's flush with the base of the artichoke.
- Use a pair of kitchen scissors to trim off the pointy tips of the remaining leaves.
- Cut the artichoke in half lengthwise and use a spoon to scoop out the fuzzy choke and any prickly inner leaves.
- If you're planning to cook the artichoke halves whole, rub them with a cut lemon to prevent browning and place them in the bowl of lemon water until you're ready to cook them.
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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