Artichokes are a delicious appetizer or side dish that can be prepared in so many different ways. This one takes artichokes to a new level by stuffing them with a breadcrumb garlic mixture that is so delicious, you might not eat artichokes any other way after. To make these artichokes, you first need to steam them to get them mostly cooked, then you will fill them with the mixture, and bake them so that the breadcrumbs become crispy. Eating these can be a bit messy, but they are so worth it. These Italian herbed artichokes are dairy free and vegan and will wow anyone you make them for!
For this recipe, you will need:
- Artichokes: look for plump and larger artichokes for this recipe since you will be stuffing them
- Breadcrumbs: you can use old bread to make your own or you buy premade breadcrumbs
- Garlic
- Parsley
- Salt
- Pepper
- Olive Oil
- Lemon
Tips:
- Using older or stale bread to make your own breadcrumbs is a great way to minimize food waste (toast bread and pulse in a food processor)
- You could scoop out the center leaves and the choke (the hairy fibers that cover the artichoke heart) after steaming when the artichoke has cooled and before putting it in the oven since it will be a bit softer and possibly easier to do
- You want to cut off about 1 inch of the artichoke leaves after you steam the artichoke and it cools. You may need a scissor to cut some of the leaves
How to Store:
- Store in an airtight container in the refrigerator and eat within 1-2 days!
Italian Herbed Stuffed Artichoke
Cooking & Baking Supplies
- Staub Rectangular Baking Dish (small)
Ingredients
- 2 large artichokes
- 1 cup breadcrumbs
- 2 garlic cloves, minced
- 1/4 cup parsley, chopped
- 1/4 tsp salt
- sprinkle of pepper
- 1/4 cup olive oil (+ extra to drizzle on top)
- 1/2 lemon
Instructions
- Remove some of the bottom tough outer leaves and cut the bottom of the artichoke close so it creates a nice base. Pull away the center leaves and try as best as you can to scrape out the choke (the fuzzy hairy inside ) which is right on top of the artichoke heart.
- Steam the artichoke for 35-40 minutes until the leaves are tender and they are easy to peel off.
- Preheat the oven to 400 degrees.
- Place artichokes on a plate and let cool then using a sharp knife, cut off at least 1 inch of the tops.
- Place the artichokes standing upright in an oven safe baking dish.
- In a medium mixing bowl, mix together breadcrumbs, garlic, parsley, salt, pepper, and olive oil. Using a spoon add the mixture in between all of the leaves and in the center.
- Place artichokes in the oven for 15 minutes until the breadcrumb mixture is browned.
- Remove artichokes from the oven, drizzle olive oil over them and squeeze the ½ lemon over both.
- To eat, remove each leaf and scape the artichoke heart with your teeth and then eat the artichoke heart. ENJOY!
Did you make this recipe?Tag @girlswhoeat!
