Italian Stuffed Artichokes
This simple but utterly delicious Italian stuffed artichokes is classics that just can’t go wrong.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
- 4 green globe artichokes or 6-8 smaller variety
- 1 cup breadcrumbs
- ½ cup parsley finely chopped
- Handful mint leaves (optional)
- ¼ cup Parmesan cheese grated
- ¼ cup Pecorino cheese grated
- 2 garlic cloves finely chopped
- 1 lemon juice only
- Extra virgin olive oil
- Salt to taste
Prepare a bowl of fresh water with ½ lemon juice. Clean and trim artichokes. Remove tough outer leaves. If you have big artichokes like Green Globe, Lyon or Mammole remove the inner fuzzy choke. If you are using medium or small artichokes feel free to leave the choke as is.
In a bowl mix all dry ingredients together: breadcrumbs, chopped garlic, chopped parsley and mint leaves (optional), cheese and salt.
This will be the mixture for stuffing.
Drizzle each artichoke with extra virgin olive oil mixed with a some lemon juice, making sure you reach between the leaves.
Gently loosen the leaves one by one and generously fill in the space between the leaves and in the center with stuffing mixture.
Arrange stuffed artichokes in a baking casserole half filled with water.
If you like you can place them on a bed of lemon slices, this will also prevent artichoke bottom from burning.
Place in a preheated to 350F oven for 20-30 minutes.