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The Ultimate Stuffed Artichoke Recipe

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This Ultimate Stuffed Artichoke Recipe is out of this world.  Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and is one of my favorite artichoke recipes ever! The Ultimate Stuffed Artichoke - beautiful green artichoke with golden breadcrumbs and herbsYou know that restaurant you’d frequent with your friends when you were in high school?

Ours was Vittorio, and a group of us would go after school, during school (don’t tell my parents!), on the weekends, and we’d pick up take-out if we wanted to hang out at home.

All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is.  Why?  Well, because Vittorio had one of the best artichoke recipes of all time on their menu — the garlicky-lemony, stuffed artichoke!

The Ultimate Stuffed Artichoke - beautiful green artichoke with golden breadcrumbs and herbsStuffed artichokes are one of Aimée’s favorite things eat, and she truly adored this one.  So much so, that she often reminisces about it and is always yearning for one.

After many years (no, I’m not telling how many), Vittorio is still open!

It doesn’t matter much to Aimée though, because the stuffed artichoke recipe disappeared from the menu when we were in college.

How dare they!

The Ultimate Stuffed Artichoke Recipe - a bright green, raw artichoke with inside removedAimée has been asking me to try to make her stuffed artichokes for years.

I’ve made a lot of artichoke recipes, but not one like this.

At long last, with notes from her, and the artichoke inspiration I got from my trip to Baroda Farms with Frieda’s, here it is!

The Ultimate Stuffed Artichoke - beautiful green artichoke with golden breadcrumbs and herbs, cut in half

The Ultimate Stuffed Artichoke

I think it’s really delicious — maybe the best stuffed artichoke ever, but Aimée will have to be the the judge as to whether or not it’s a good replica of the one she dreams about.

Let me just whet your appetite . . . .

Butter, garlic, shallots, lemon, bread and herbs!

How does that sound, all mixed together, between succulent, tender artichoke leaves?

The Ultimate Stuffed Artichoke Recipe- artichokes in fieldHere’s hoping it makes its way to the top of her “artichoke recipes list!”  Doesn’t everyone have a list like that?

These are Lyon artichokes in one of the fields at Baroda Farms.

I was so happy to be in these fields. Just look at how beautiful it is!  Have you ever seen purple artichokes?

The Ultimate Stuffed Artichoke Recipe - purple Sangria Artichokes in fieldAnd whatever you do, don’t miss the Sangria field. You can check it out here.

And if you’re in the mood for a more simple artichoke preparation, here’s How to Grill Artichokes. The Ultimate Stuffed Artichoke Recipe and pictured here are grilled artichokes, cut in halfI have no idea why it took me so long to make Aimée her stuffed artichokes, but I’m so happy I did, and I’m hoping this becomes one of your favorite artichoke recipes of all time too!

Enjoy every last leaf!

4.8 from 5 votes
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The Ultimate Stuffed Artichoke Recipe
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 25 mins
 

This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world. Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!

*Serves about 6 as a starter, & 2 to 4 as a main course.

Course: Appetizer
Cuisine: American
Keyword: appetizers for sharing, stuffed artichokes
Servings: 6
Calories: 456 kcal
Author: Valentina K. Wein
Ingredients
  • 2 (approximately 1-pound) artichokes, washed and dried (Lyons if possible)
  • juice of 3 lemons, divided (about 1/2 cup)
  • 1/2 cup plus 3 tablespoons unsalted butter
  • 6 tablespoons shallots, finely chopped
  • 3 tablespoons garlic, minced
  • 1/3 cup dry white wine
  • 3 1/4 cups fresh breadcrumbs
  • 1/3 cup Italian parsley, washed and dried, finely chopped
  • 2 tablespoons Parmesan cheese, finely grated
  • sea salt and freshly ground black pepper
Instructions
  1. Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
  2. Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.

  3. Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.

  4. Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.

  5. While the artichokes are steaming, preheat the oven to 375 degrees F.
  6. Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about 1/3 cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend and remove from the heat. Season to taste with salt and pepper (here's how), and set aside to cool.
  7. Place the artichokes, sitting on their bases, in a baking dish.

  8. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry just pack it in.)Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan.

  9. Place the stuffed artichokes in the preheated 375 degree F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.

  10. I like serving these whole for sharing.

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Comments

  5. This looks amazing Valen. I can’t wait to try it. And I will be making it tonight, for sure. I was actually going to make your basil-cucumber soup, but that’ll have to wait another night.

    I also think it’s funny that in my mind, Vitorrio’s was closed. You are exactly right, why bother once the artichoke was gone. I distinctly remember sitting at your parent’s table unwrapping it and promptly inhaling it.

    thank you!!!!!!!!!!

    Reply

  9. Ok, I immediately went home and made this and it did not disappoint! Garlicky, lemony, buttery, artichokey deliciousness. Seriously well done Valen. It so hit the spot, and eating it even made me flash back to all those times in high school. Did I mention you’re the best? And this recipe is the best!

    Reply

  15. I love Artichoke! But I haven’t eaten one in years. I am going to have to try this recipe really soon. I might make it for a surprise Mothers Day meal for my mama. Thanks so much for sharing it.

    Reply

    • Hi Charmon! You pull apart the leaves, and about half of each outer leaf is edible, tender and delicious! You put it in your mouth and sort of scrape the tender flesh off with your teeth. Then of course you can eat the heart with a fork and knife if you prefer — and any of the filling you don’t get in bites with the leaves, just scoop it up with a spoon or fork. You’ll be surprised when you’re done, as to how little is left. Hope you try it. Enjoy!

      Reply

  18. Hi, I’ve been making these exact Artichokes for the past 60 years. In my family, they are always on the table and all the little ones have learned to eat them properly (but messy). Thank you for keeping this glorious dish in view for others to discover.

    Reply

    • And thank you for the lovely comment! How great that the little ones are eating them, too. Eating an artichoke is certainly a process — good for them! And what great palates they must have! 🙂 Love it!

      Reply

  19. I can’t wait to try your recipe! I was just talking with my (Italian) mother. She was preparing her artichokes but stuffs them with egg and meat as well. Her recipe is a lot of work, so I can’t wait to share this one with her. It looks gorgeous and brings back nice family memories!

    Reply

  20. Whenever I go to your site to check out a recipe from an email you’ve sent, I ALWAYS find at least one or two more I want to try. Can’t wait to try this recipe, and many others of yours. You inspire us!

    Reply

    • Hi Becky, You totally just made my day! Thank you so much. 🙂 I hope you love this artichoke. I just made it last week for a family dinner. It never disappoints. 🙂 ~Valentina

      Reply

  21. These stuffed artichokes sound AMAZING!! Aimèe has some great taste! We will be making these for my birthday dinner & I seriously can’t wait.

    Reply

  22. I have made this recipe in the past. And it is really good. However, the other night we went to a restaurant and they used Townhouse crackers instead of bread crumbs. I also noticed the restaurant did not removed the fuzz. Now, not everyone knows to removed that fuzzy part but we did. But I noticed how easy it was to remove it after you cook it. So, when I made it this evening! I removed the fuzz after I steamed it and before I stuffed it. My husband said I nailed the recipe.

    Reply

    • Hi Karen. That’s great! Yes, it’s indeed easier afterwards. I like them being ready to stuff as soon as they’re done steaming, but I’m thinking I might just edit the recipe, or at least mention this way, for those who might miss your comment.THANK YOU! And I’m so happy you like the recipe! 🙂

      Reply

  23. Great presentation and quite tasty. My husband thought it too dry (although I added a bit extra butter) so there went a star. Today for lunch I shared the 2 remaining halves with my vegetarian friends to rave reviews. It absorbed some moisture from the choke I think and was better than yesterday. I will add a bit more butter/wine and subtract a cup of crumbs on the next try.
    The best part was teaching my Figian Indian friend to eat an artichoke. It was her first time. Thanks for sharing and researching, it is a fun recipe! I will make it again.

    Reply

  25. This sounds & looks like what I used to make. I will be making them tomorrow. My boyfriend has never had an artichoke. I know I will love them. I hope he does too. They look as yummy as I remember.

    Reply

    • Cheryl, I hope you BOTH love them. As indicated in the recipe, it makes quit a bit of the stuffing, and I do indeed pack all of into the artichoke, between the leaves and in the center. It’s SO delicious. Enjoy every bite! 🙂

      Reply

  26. Ok so I love the serving pic of it cut in half.
    Of course when I want to make these, which is every Thanksgiving… I can only find HUGE artichokes. So cutting them is a nice way for people to put a half on a plate …( Im having company that has never had these) Did you stuff it, then cut it? How did you do that for the pic?

    Reply

    • Hi Bernadette, That picture was taken after they were stuffed. There is a lot of stuffing for this recipe, and I get every bit in there! :-), so it’s a bit precarious to cut them in half. Whatever stuffing falls out, I just scoop back into the center — what’s between the leaves usually stays intact. This is how I often serve them for sharing. Hope they’re a hit! Happy Thanksgiving! ~Valentina

      Reply

  29. Valentina,
    This looks great but can you make them ahead of time? Maybe steam them first and stuff them the next day and put in the oven?
    Thanks

    Reply

    • Hi Jim, This is a great question! You can make the stuffing ahead. The day before for sure. I would do that before steaming the artichokes ahead of time. That said, I do think it would still be delicious if you did, but the color would likely become darker, and not quite as pretty. I hope this helps! Thanks for visiting my site and trying the recipe. Happy Holiday’s to you and yours. ~Valentina

      Reply

      • Made them ahead for Christmas Day.
        I received rave reviews from everyone. They were delicious.
        Some said it was the best artichoke they ever had.
        Next time though I will use a little less shallots and more cheese.
        Thank you Valentina.

        Reply

  30. Hi Valentina,

    I have been making stuffed artichokes for many years now and was looking for s new recipe to try when I came across yours. The method you use, steaming then baking, is the one I have found to work best. I can’t wait to make them for New Years dinner. One thing I always add to my stuffing is the artichoke stem that is trimmed off. I cut them in half, rub lemon on them and steam them with the artichokes. After they cool I peel the outer skin off, finely chop them and add to the stuffing mixture. I did not see you had a dipping sauce for them. The leaves taste even better with one. From an easy butter & lemon mixture to a tasty but a bit more involved garlic, butter, balsamic vinegar, and lemon sauce simmered for a bit you will be surprised how it enhanced the leaves and the choke. Like an earlier post mentioned, it is easier to clean out the hair on the choke after it is steamed. Just let them cool a bit first.

    Oh and I remember when artichokes made their way into and out of slot of Italian restaurants so I have s good estimate of the amount of years Vittorio has been open lol.

    Have a very Happy New Year!!

    Reply

    • Hi Alan, I’m so happy you stumbled upon my recipe. I don’t use a dipping sauce for this one because there is so much of the stuffing. That said, I LOVE dipping artichoke leaves in lemon butter. Delicious! I hope you love these as much as we do! Thanks so much for connecting with me, and I wish you and your family a very happy (& delicious) new year! Enjoy every bite! ~Valentina

      Reply

  31. Looks delicious! And I know it is because I make mine the same way. But I add cut up sliced prosciutto. You have great recipes! Glad I stumbled upon your site.

    Reply

    • Thanks so much, Leigh! Hope you love it. Sound delicious to add prosciutto — I’ll be trying that. 🙂

      Reply

  32. Artichoke is one of the great and healthy vegie. I usually like artichole soup, this one sounds new for me, I will make this and hope I can cook it, I’m not really good at cooking. Anyway thanks.

    Reply

    • You can do it! This is one of my favorites — remember there’s a lot of the stuffing — be sure to stuff the artichoke, not only in the middle, but between the leaves as well. Hope you enjoy it and thanks for visiting! 🙂 ~Valentina

      Reply

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