Stuffed Artichokes
Tender globe artichokes stuffed with a savory mixture of breadcrumbs, herbs, and cheese, then braised in white wine and olive oil until perfectly soft. A healthy, fiber-rich vegetarian dish that’s full of flavor and easy to serve for weeknight dinners or special occasions.
Equipment
- 1 Medium mixing bowl
- 1 rimmed baking sheet or large shallow bowl
- 1 Dutch oven or heavy-bottomed pot with lid
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 cup unseasoned dried breadcrumbs
- 3 garlic cloves minced or pressed
- 3 tablespoons fresh flat-leaf parsley minced
- ¾ cup freshly grated Parmigiano-Reggiano or Pecorino Romano or a mix
- ½ teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- 3 –5 tablespoons extra virgin olive oil divided
- 1 small lemon juiced
- 4 globe artichokes trimmed and cleaned
- ½ cup dry white wine
- Water as needed for braising
Instructions
- Preheat the Oven: Before starting, set your oven to 375°F (190°C). Preheating ensures that your artichokes will braise evenly from the moment they enter the oven. While the oven warms, you can prepare the filling and clean the artichokes, making the process smooth and efficient.
- Prepare the Breadcrumb Filling: In a medium mixing bowl, combine 1 cup of dried breadcrumbs, 3 minced garlic cloves, and 3 tablespoons of chopped flat-leaf parsley. Add 3/4 cup of freshly grated cheese—either Parmigiano-Reggiano, Pecorino Romano, or a blend of both. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Drizzle 1 to 2 tablespoons of olive oil over the mixture, stirring gently to moisten the crumbs evenly without clumping. Set this aromatic, savory mixture aside—this will be the heart of your stuffed artichokes.
- Prepare a Lemon Water Bath: Fill a large bowl with water and squeeze in the juice of 1 small lemon. This acidulated water prevents the artichokes from turning brown as you clean and trim them. Keeping the artichokes submerged while working ensures they remain fresh and vibrant in color.
- Clean and Trim the Artichokes: Start by removing tough outer leaves from each globe artichoke, then carefully trim the stem, leaving a couple of inches attached. Slice off the top inch or so of the artichoke to remove the thorny tips. Using a paring knife or spoon, remove the fuzzy choke from the center. As you work, immerse each artichoke immediately into the lemon water to prevent discoloration. Take your time—the effort now ensures tender, flavorful artichokes later.
- Stuff the Artichokes: Place the artichokes on a rimmed baking sheet or shallow bowl to keep the filling from spilling. Gently pry open the leaves and carefully spoon the breadcrumb mixture between them. Sprinkle any remaining stuffing over the top of each artichoke, ensuring a generous layer. Tuck the trimmed stems underneath the base. The stuffing should be evenly distributed, flavorful, and slightly moist.
- Arrange in the Braising Pot: Transfer the stuffed artichokes to a Dutch oven or heavy-bottomed pot with a lid, arranging them snugly so they stay upright. Pour 1/2 cup of dry white wine into the bottom of the pot, taking care not to pour directly over the artichokes, which could wash away the filling. Add water until it reaches about one-third up the sides of the artichokes. Season lightly with salt and pepper, and drizzle 2–3 tablespoons of olive oil over the top to enhance flavor and browning during braising.
- Simmer on the Stovetop: Place the pot over medium-high heat and bring the liquid to a gentle boil. This step jump-starts the cooking process and helps the artichokes absorb the aromatic flavors. Keep an eye on the liquid level, ensuring it doesn’t evaporate completely before braising.
- Braise in the Oven: Once the liquid reaches a boil, cover the pot and transfer it to the preheated oven. Let the artichokes braise for approximately 90 minutes, checking occasionally to ensure there is always a little liquid at the bottom. The artichokes are ready when an outer leaf can be easily pulled off without resistance. This slow cooking creates tender leaves and perfectly cooked stems, with the stuffing infused with rich, herby flavor.
- Optional Broil for Browning: If the tops of the artichokes aren’t browned to your liking, remove the lid and place the pot under the broiler for 2–5 minutes, watching carefully to prevent burning. The extra color adds an appetizing touch and a slight crispness to the top of the breadcrumb filling.
- Serve and Garnish: Transfer each artichoke, along with its stem, into individual small bowls or deep plates. Spoon some of the braising liquid over the top to enhance flavor and moisture. Finish with a light drizzle of extra virgin olive oil for richness. Serve immediately while warm, encouraging guests to pull leaves gently, dip into juices, and savor the tender heart at the center.
Notes
- Choose artichokes with firm leaves and a small stem attached whenever possible, as the stem adds extra flavor when braised.
- Don’t skip the lemon water bath—this simple step keeps the artichokes vibrant and prevents browning during prep.
- Adjust the breadcrumb mixture’s moisture with olive oil carefully; it should be slightly damp, not soggy, for even stuffing.
- Cooking time may vary depending on the size of the artichokes; gently tug a leaf to test tenderness.
- Optional broiling can add a golden, slightly crisp top to the stuffing, making the dish visually appealing and flavorful.
