Easy Stuffed Artichoke recipe with a rich citrusy sauce. Filled with a savory mixture of breadcrumbs creating a delightful contrast of flavor.
There’s nothing like meaty, tender artichoke leaves dipped in a creamy, lemony sauce. These fresh artichokes stuffed with a cheesy, herby breadcrumb mixture make the perfect Appetizer.
Sabrina’s Stuffed Artichokes Recipe
You don’t need to go to a fancy restaurant to enjoy Stuffed Artichokes. This classic Italian recipe is easy to make at home. The tender layers of leaves are filled with a breadcrumb and cheese mixture full of flavor. Pair this with the lemon garlic dip in the recipe to create a well-rounded side or appetizer.
Ingredients
Stuffed Artichokes:
- 4 whole artichokes
- 2 lemons
- 2 cups Italian bread crumbs
- 1 1/2 cups grated Parmesan cheese
- 2 tablespoons fresh tarragon , finely minced
- 5 cloves garlic , finely minced
- 2 teaspoons kosher salt
- 1/2 teaspoons coarse ground black pepper
- 1/2 cup olive oil
To Steam:
- 1 teaspoon kosher salt
- 3 cups water
Lemon Garlic Dipping Sauce:
- 2/3 cup mayonnaise
- 2 cloves garlic , minced
- 2 teaspoons lemon juice , freshly squeezed
- 1 teaspoon lemon zest
- 3 tablespoons Parmesan cheese , grated
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
Instructions
Artichoke Prep:
- Trim the tops of the artichokes, cutting about 1 inch from the top of the artichoke. Then trim about 1/2″ from the top of the leaves on the outermost layers.
- Cut the bottom to create a flat surface for the artichoke to sit.
- Zest the first lemon (set this aside in a bowl), then cut it into wedges and rub the artichokes with the lemon to prevent browning.
- Note: Reserve the lemon itself.
- Zest and juice the second lemon and set aside with the other zest.
To Steam:
- To a large dutch oven add your reserved lemon you rubbed on the artichokes and the water.
- Add in the steamer basket, turn the artichokes upside down and place in the basket.
- Cover and steam for 25-30 minutes.
- Remove from the steamer, pull out a leaf from the center.
- If it removes easily the artichokes are done.
To Assemble:
- Preheat the oven to 375 degrees
- In a large mixing bowl add the zest, bread crumbs, Parmesan cheese, tarragon, garlic, salt and black pepper.
- Scoop out the choke – this is the center of the artichoke (Note: Please do not eat this, discard it).
- Loosen the leaves a bit and stuff the center and the outer leaves with the filling mixture.
To Finish:
- Add the stuffed artichokes to a large baking pan, tent lightly with foil.
- Bake for 10 minutes.
- Remove foil.
- Bake for an additional 15 minutes to brown.
- Serve with Lemon Garlic Dipping Sauce.
Lemon Garlic Dipping Sauce:
- Mix the mayonnaise, garlic, lemon juice, lemon zest, parmesan cheese, dried basil, salt and black pepper in a small bowl.
- Refrigerate for at least 2 hours before serving.
Nutrition
Serving: 0.5 Artichoke | Calories: 466kcal | Carbohydrates: 28g | Protein: 12g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 26mg | Sodium: 1830mg | Potassium: 217mg | Fiber: 3g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 18mg | Calcium: 282mg | Iron: 3mg
