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–+ servings

Italian Herbed Stuffed Artichoke

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Servings 2

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!
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