Description
Delicious and savory stuffed artichokes baked with a flavorful mixture of garlic, anchovies, red pepper flakes, Italian-seasoned breadcrumbs, parmesan cheese, and fresh parsley. These tender artichokes are boiled until soft, filled with a zesty breadcrumb stuffing, then baked to golden perfection. Served with melted butter for dipping, this recipe makes a delightful appetizer or side dish perfect for entertaining or a comforting meal.
Ingredients
Scale
For the Artichokes
- 2 Tbsp. plus 1/2 tsp. kosher salt, divided
- 1 lemon
- 6 medium artichokes
- 6 Tbsp. olive oil
- 4 cloves garlic, grated
- 2 anchovy filets in olive oil, rinsed and finely minced (optional)
- 1/4 tsp. red pepper flakes
- 2 cups Italian seasoned breadcrumbs
- 1 cup grated parmesan cheese
- 1/4 cup finely chopped Italian parsley, plus more for sprinkling
- Melted salted butter, to serve
Instructions
- Prepare the water bath: In a large pot, place 4 quarts of water and add 2 tablespoons of kosher salt. Zest the lemon and cut it in half, reserving the zest. Squeeze the juice from both lemon halves into the pot, then add the juiced halves to the water.
- Trim the artichokes: On a large cutting board, using a serrated knife, cut the stem end of an artichoke so it sits upright. Trim about 1 inch off the top. Remove tough outer leaves at the bottom and trim pointed tips of remaining leaves with scissors. Place trimmed artichoke into lemon water to prevent browning and repeat for all artichokes.
- Boil the artichokes: Bring the lemon water to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer until a paring knife easily pierces the bottom of the artichokes, about 25 to 30 minutes.
- Drain and cool: Drain the artichokes, discarding the lemon slices. Allow artichokes to cool to handle.
- Preheat the oven: Set oven to 375°F to prepare for baking the stuffed artichokes.
- Make the stuffing: In a medium skillet, heat olive oil over medium heat. Add grated garlic, minced anchovies (if using), red pepper flakes, remaining ½ tsp kosher salt, and reserved lemon zest. Cook until fragrant, about 1-2 minutes. Stir in breadcrumbs, then transfer mixture to a bowl and let cool for 5 minutes. Fold in grated parmesan cheese and chopped parsley.
- Prepare artichokes for stuffing: On a cutting board, gently pull leaves away from the center of an artichoke to open petals without removing them. Use a spoon to scrape out the fuzzy choke, leaving the heart intact. Place cleaned artichoke in a 13-by-9-inch casserole dish. Repeat for all artichokes.
- Fill the artichokes: Using a spoon or your hands, spoon about ½ cup of breadcrumb filling into the center and in between the leaves of each artichoke.
- Bake: Bake stuffed artichokes in the preheated oven for 15 to 20 minutes, until the breadcrumb topping is golden brown and crispy.
- Serve: Let the artichokes cool for 10 minutes before sprinkling with extra parsley. Serve warm with melted butter for dipping. To eat, pull off individual leaves, dip the base in butter, and scrape the tender flesh and stuffing with your teeth.
Notes
- Removing the fuzzy choke is important to make the artichokes enjoyable to eat.
- If you prefer a vegetarian version, omit the anchovy filets.
- Use fresh lemon juice and zest to prevent discoloration and add brightness to the dish.
- Keep a bowl handy for discarded artichoke leaves while eating.
- This recipe serves well as an appetizer or side dish for a dinner party.
Nutrition
- Serving Size: 1 stuffed artichoke
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 12mg
