Stuffed Artichokes

Jump to Recipe Add us as a Google Trusted Source

These baked Stuffed Artichokes are a dream for spring enjoyment. Get them while they are big and plump to enjoy all the wonderful ingredients like Parmesan, parsley, garlic, lemon, and more.

If you want to try an unstuffed artichoke, we have a recipe called How to Cook and Eat an Artichoke.

Close up of Stuffed Artichokes in a casserole after baking.

What is an Artichoke?

An artichoke is an immature flower bud from a thistle. It is considered a vegetable, though, so the sections of the artichoke are called petals, not leaves.

Helpful Items For This Recipe

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.

Glass Mixing Bowl with Lids Set of 4

8×8 inch Square Porcelain Baking Dish with Double Handles

Premium Stainless Steel Locking Kitchen Tongs with Silicon Tips, Set of 2-9″ and 12″

Overhead shot of artichokes in a casserole on an angle.

What is in Stuffed Artichokes?

Besides the artichokes, this recipe takes very few ingredients and is also used to make the sauce too.

Ingredients

Large artichokes – For this recipe, it is best to find nice large artichokes.

Parmesan cheese – Don’t skimp on getting cheap Parmesan, but Pamegiano Reggiano is the best, and grate it yourself.

Chopped fresh parsley – This adds so much flavor and is the main ingredient in the stuffing.

Cloves garlic, minced – You put garlic in the artichoke and in the sauce. It is such a flavor booster.

Olive oil – You don’t need to break the bank on buying the best olive oil, but make sure it is extra virgin.

Water – While the recipe is for baked stuffed artichokes, you really steam them in the oven in water.

Lemon – This keeps the artichokes from overbrowning on the edges.

Salt and pepper to taste – We like to use Kosher salt and freshly ground pepper.

Dipping Sauce:

Egg yolk – If you are afraid or unable to eat an egg raw, then you can omit this and do a butter sauce instead by changing the oil to butter. Although, this is the same method you would see in a homemade Caesar salad dressing.

Lemon juice – Adds the perfect tang to make the sauce just right.

Olive oil – If you want to change the sauce up, then you can use melted butter instead of olive oil and do a butter sauce.

Clove garlic, minced – This makes the sauce wonderfully flavored, so you can’t stop dipping.

Salt and pepper to taste – These are the basic spices needed. We use Kosher salt and freshly ground pepper.

How to Make Stuffed Artichokes in the Oven

Preheat the oven to 425°F (190°C).

Prepping an artichoke on a board by cutting the top off and rubbing with lemon.

Artichoke stuffing ingredients in a bowl.

Prepare the artichokes by cutting off the stems and removing the tough outer petals.

Spread the petals apart and rub half of a lemon over the cut edges of the artichoke. (This will prevent the cut edge from browning)

In a bowl, combine the Parmesan cheese, parsley, garlic, olive oil, salt, and pepper. Mix well.

Stuff the mixture into the petals of each artichoke.

Stuffed fresh artichokes in a casserole dish, ready for the oven.

Add water to the baking dish and arrange the stuffed artichokes standing inside.

Using the other half of the lemon, squeeze the juice over the top of the stuffed artichokes.

Cover with foil and bake for 1 hour to 1 hour and 15 minutes, depending on the size of your artichoke.

Remove the foil and continue baking for an additional 5 minutes or until the artichokes are tender and golden brown.

For the Dipping Sauce:

In a small bowl, whisk together the egg yolk and lemon juice. Slowly pour the olive oil into the yolk mixture a little at a time while whisking to make a creamy sauce. Add garlic, salt, and pepper to finish the dipping sauce.

Serve the baked stuffed artichokes hot with the dipping sauce on the side, and enjoy!

How to Eat a Stuffed Artichoke?

You start from the outside and remove the petals. Take your teeth and scrap off the lower tender section of the petal, and then discard the rest. As you start to get closer into the vegetable you will get to a feathery section that has to be removed. Under that is the completely edible artichoke heart. Careful when preparing the artichoke; the ends of the petals are sharp with a thorn.

Recipe Pro Tips!

When is Artichoke Season?

Fresh large artichokes are in season between March through May. So now is the perfect time to look for these gorgeous spring veggies and enjoy them.

Can Stuffed Artichokes be Frozen?

Steamed artichokes will last up to three days in the refrigerator if they are wrapped well. For freezing, you can wrap them in aluminum foil and freeze up to 3 months. Thaw them in the foil and heat them also in the foil at 300F for about 20 minutes.

How to Serve Stuffed Artichokes?

This recipe is served as an appetizer as opposed to a side dish. It is fun to work away at the artichoke while dining with friends. Because the stuffing for our recipe is very light, you can serve an artichoke to each of your guests.

Can I Make Stuffed Artichokes Ahead of Time?

You can make them about 24 hours ahead, wrap the casserole well, and refrigerate. You may see some browning on the cut edges, but it won’t affect the taste.

Square photo of artichokes in a square baking dish.

WANT MORE ARTICHOKE RECIPES?

Here are the recipes we love to make. Artichokes are so versatile and make a difference in some great recipes.

Overhead shot of artichokes in a square baking dish.

Pin it HERE!!

Pin it HERE!!