Description
These tender, oven-baked artichokes are stuffed with a flavorful mix of breadcrumbs, garlic, Parmesan, and fresh herbs. A crispy golden topping makes this dish irresistible. Perfect as an appetizer or side dish!
Ingredients
Scale
- 2 large globe artichokes
- 6 slices white bread (for fresh breadcrumbs)
- ½ cup grated Parmesan cheese
- 6 cloves garlic, minced
- ½ cup chopped parsley
- 1 teaspoon fresh oregano, minced
- 1 teaspoon lemon zest
- ½ cup extra virgin olive oil
- 2 cloves garlic, halved (for steaming)
- 4 slices lemon (divided)
- 1 bay leaf
- 1 inch of boiling water (for steaming)
- Kosher salt (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Trim the artichokes by cutting off the stem, slicing off the top inch, and trimming the pointed leaf tips. Rub cut edges with lemon slices.
- In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, oregano, lemon zest, olive oil, and black pepper.
- Gently spread the artichoke leaves apart and remove the fuzzy choke from the center. Stuff the breadcrumb mixture between the leaves and into the center.
- In a Dutch oven, add boiling water, lemon slices, bay leaf, and halved garlic cloves. Place the stuffed artichokes upright in the pot. Drizzle with olive oil.
- Cover tightly and bake for 1 hour, or until leaves are tender. Optionally, broil for 1-2 minutes for a crispy topping.
- Serve warm with extra Parmesan and a drizzle of olive oil if desired.
Notes
- Use fresh breadcrumbs for the best texture.
- Cover the pot well to steam the artichokes properly.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Mediterranean, Italian