I love artichokes! They were one of my first food loves as a child. They are a special food and demand some respect. These stuffed artichokes highlight the artichokes natural flavor and enhance it with some garlic, butter, olive oil, bread crumbs for texture, Parmesan, parsley and lemon juice. They are easy to make and make for a fancy and delicious side dish.
I grew up dipping them in garlic butter and thought that was the best and only way to eat these delicacies. Then I met my husband and he grew up eating artichokes dipped in mayonnaise! That was something I couldn’t get over when we first got married, now I eat it that way some times too. (but my kids prefer my garlic and butter dipped artichokes more than his mayo ones, just sayin’)
Never eaten an artichoke before? They are fun to eat and really make you focus on the flavors you are eating because you can’t really rush the experience.
You peel each leaf off and scrape the “flesh” of the artichoke from the inner bottom side of the leaf. The side that hooks into the middle of the artichoke. When you get to the center the leaves get spikey and inedible so you scoop them out with a spoon and eat the best part which is the “heart” of the artichoke, the soft inside of the artichoke. I also eat the insides of the stems when they are tender.
What you need to make stuffed artichokes:
makes 3 artichokes
- 3 artichokes
- 1 cup garlic bread crumbs – I use croutons and crush them.
- 2 tablespoons olive oil
- 1/2 cup butter – melted
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoon lemon juice
- 1/2 cup Parmesan cheese
- 1 tablespoon dried parsley
- lemon wedges – for squeezing over the tops
Instructions
- Boil, or pressure cook your artichokes until they are tender. The instant pot takes about 7 minutes.
- Slice in half and remove the inner seeds and spiky inner leaves.
- Preheat oven to 425 F.
- Mix together the olive oil, butter, salt, garlic powder and lemon juice.
- Drizzle butter mixture over the artichoke halves.
- Sprinkle tops with bread crumbs, Parmesan and dried parsley.
- Bake for 5-8 minutes.
- Squeeze a lemon over the tops of the artichokes and enjoy.
- Eat these like you would a normal artichoke, leaf by leaf, biting the ends that hook into the stems and removing the “meat” with you teeth.
Want some other delicious and sophisticated vegetable side dishes check out these recipes from my website:
Honey Sriracha Roasted Carrots RECIPE HERE
Maple Roasted Brussels Sprout Salad RECIPE HERE
Honey Spiced Carrots RECIPE HERE
Artichoke Bruschetta Stuffed Eggplant RECIPE HERE
Stuffed Artichokes
Ingredients
- 3 artichokes
- 1 cup garlic bread crumbs - I use croutons and crush them.
- 2 tablespoons olive oil
- 1/2 cup Butter - melted
- 1/2 teaspoon Salt
- 1 teaspoon Garlic Powder
- 2 teaspoon Lemon Juice
- 1/2 cup Parmesan cheese
- 1 tablespoon dried parsley
- lemon wedges - for squeezing over the tops
Instructions
- Boil, or pressure cook your artichokes until they are tender. The instant pot takes about 7 minutes.
- Slice in half and remove the inner seeds and spiky inner leaves.
- Preheat oven to 425 F.
- Mix together the olive oil, butter, salt, garlic powder and lemon juice.
- Drizzle butter mixture over the artichoke halves.
- Sprinkle tops with bread crumbs, Parmesan and dried parsley.
- Bake for 5-8 minutes.
- Squeeze a lemon over the tops of the artichokes and enjoy.
- Eat these like you would a normal artichoke, leaf by leaf, biting the ends that hook into the stems and removing the "meat" with you teeth.