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–+ servings

Baked Stuffed Artichokes

These baked stuffed artichokes are a classic Italian-style appetizer with tender leaves and a crispy, garlicky breadcrumb-and-cheese filling baked until golden. Perfect for a special side dish or a festive starter.
Amanda
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cool 5 minutes
Total Time 1 hour 40 minutes
Serving Size 4 stuffed artichoke

Equipment

  • Oven
  • sharp kitchen knife
  • Kitchen scissors
  • cutting board
  • Large mixing bowl
  • 9x13-inch baking dish (deep)
  • Measuring cups and spoons
  • Aluminum foil
  • Kettle or measuring cup (for adding hot water/broth)

Ingredients

  • 4 large globe artichokes
  • 1 lemon halved (for rubbing and juicing)
  • 1 1/2 cups breadcrumbs (or panko) use panko for extra crunch
  • 1 cup parmesan cheese freshly grated
  • 1/4 cup pecorino cheese grated
  • 4 garlic cloves minced
  • 1/4 cup fresh Italian parsley finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh oregano chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes optional, to taste
  • 1 tbsp lemon zest
  • salt to taste
  • black pepper to taste
  • 1/2 cup extra virgin olive oil plus more for drizzling if desired
  • 3 tbsp lemon juice fresh
  • 2 cups water or vegetable broth for the baking dish

Instructions

  • Preheat the oven to 375°F (190°C). Set out a deep 9x13-inch baking dish.
  • Prep the artichokes: Trim the stems so the artichokes sit flat. Use kitchen scissors to snip off the sharp tips of the outer leaves. Gently spread the leaves open to create pockets for stuffing. Rub cut surfaces with the cut lemon to prevent browning.
  • Make the stuffing: In a large bowl, mix breadcrumbs, parmesan, pecorino, garlic, parsley, thyme, oregano, Italian seasoning, red pepper flakes, lemon zest, and a pinch of salt and pepper. Drizzle in the olive oil and toss until the mixture looks like moist sand and clumps when squeezed. Add 1–2 teaspoons water if it feels dry.
  • Stuff the artichokes: Spoon the breadcrumb mixture between the leaves, starting on the outside and working toward the center. Press gently so the filling stays in place. Drizzle a little extra olive oil over the tops.
  • Set the stuffed artichokes upright in the baking dish. Stir the lemon juice into the water or broth, then pour into the bottom of the dish (about 1 inch deep), keeping liquid below the stuffing.
  • Cover the dish tightly with foil and bake for 60–65 minutes, until an outer leaf pulls off easily. Uncover and bake 10–15 minutes more until the topping is crisp and golden.
  • Let cool for about 5 minutes. Serve warm. To eat, pull off leaves and scrape the tender part with your teeth; enjoy the stuffed heart at the end.

Notes

Make-ahead: Stuff the artichokes up to 1 day ahead; cover and refrigerate, then bake as directed (add 5–10 minutes if baking straight from the fridge). Doneness varies by size—smaller artichokes may finish in ~45 minutes; very large ones can take up to 90. Leftovers: Refrigerate up to 3 days and reheat covered at 350°F (177°C) for about 15 minutes. Optional: remove the choke (fuzzy center) after trimming the top quarter of the artichoke for easier eating.

Nutrition

Calories: 510kcal | Protein: 17g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 720mg