Savory Italian Stuffed Baby Artichokes
Experience a timeless Italian classic with these Savory Italian Stuffed Baby Artichokes, a recipe cherished through generations. The tender artichokes are beautifully trimmed, tenderized, and filled with a delightful mixture of Italian seasoned breadcrumbs, rich pecorino romano, and fragrant garlic. This dish makes a perfect appetizer or side, bringing a taste of Italy to your dinner table while showcasing the simplicity and richness of traditional Italian cooking. Serve these stuffed artichokes warm and watch as they become the star of any gathering!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Baby artichokes
9 (Trimmed and prepared for stuffing)
Lemon juice
1/2 cup (Freshly squeezed)
Italian seasoned breadcrumbs
1 cup (Regular or gluten-free)
Pecorino Romano cheese
1/2 cup (Grated)
Parmesan cheese
1/2 cup (Grated)
Garlic cloves
8 (Minced)
Olive oil
1 cup (Divided between stuffing and drizzling)
Instructions
1
Preheat your oven to 325ยฐF (160ยฐC).
2
Start by preparing the baby artichokes: trim off the tops and bottoms to create a flat surface. Using kitchen shears, trim theๅฐๅฐ็ edges of the leaves to avoid any sharp parts.
3
In a large pot, combine water with the lemon juice. Gently add the trimmed artichokes and bring to a boil. Cover and cook for 30-40 minutes, or until the artichokes are fork-tender.
4
Once cooked, drain the artichokes and let them cool slightly before handling.
5
While the artichokes cool, prepare the stuffing: in a mixing bowl, combine the Italian seasoned breadcrumbs, grated pecorino romano cheese, grated parmesan cheese, minced garlic, and 1/2 cup of olive oil. Mix well until combined.
6
Transfer the cooled artichokes into a corning ware baking dish and generously stuff each artichoke with the breadcrumb mixture.
7
Drizzle the remaining 1/2 cup of olive oil over the stuffed artichokes. Add 2 cups of water to the baking dish to create moisture during cooking.
8
Cover the dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
9
After 45 minutes, remove the aluminum foil and switch to the broiler setting on LOW. Broil the artichokes on the lower part of the oven for an additional 10-15 minutes or until the tops are golden brown and crisp.
10
Let cool slightly before serving. Enjoy warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Italian Stuffed Baby Artichokes?
They are a traditional Italian appetizer featuring tender baby artichokes filled with a seasoned mixture of breadcrumbs, pecorino romano, parmesan, and garlic.
How many baby artichokes are required for this recipe?
You will need 9 baby artichokes for this specific recipe.
What is the recommended oven temperature?
The oven should be preheated to 325ยฐF (160ยฐC) for the main baking period.
How do I prepare the artichokes before stuffing?
Trim off the tops and bottoms to create a flat surface and use kitchen shears to trim the sharp edges of the leaves.
Why is lemon juice added to the boiling water?
Lemon juice is added to the water while boiling to help prevent the artichokes from browning and to add a bright flavor.
How long do the baby artichokes need to boil?
They should boil for 30-40 minutes or until they are fork-tender.
What ingredients are in the stuffing?
The stuffing consists of Italian seasoned breadcrumbs, grated pecorino romano, grated parmesan, minced garlic, and olive oil.
Can I make this recipe gluten-free?
Yes, you can substitute the regular Italian seasoned breadcrumbs with a gluten-free version.
Which cheeses are used in the filling?
This recipe uses a combination of Pecorino Romano and Parmesan cheese.
How much garlic is included in the recipe?
The recipe calls for 8 minced garlic cloves for a rich, fragrant flavor.
How much olive oil is needed in total?
You will need 1 cup of olive oil in total.
How is the olive oil divided during the cooking process?
Use 1/2 cup for the breadcrumb stuffing and the remaining 1/2 cup for drizzling over the artichokes before baking.
What type of baking dish is recommended?
A CorningWare or similar ceramic baking dish is recommended for this recipe.
Why is water added to the baking dish?
Adding 2 cups of water to the baking dish creates moisture to keep the artichokes tender while they bake.
How long do the artichokes bake in the oven?
They bake for 45 minutes while tightly covered with aluminum foil.
Should the dish be covered during the initial baking?
Yes, cover the dish tightly with aluminum foil to trap moisture.
What is the final step to get a crispy top?
After baking, remove the foil and broil the artichokes on the LOW setting for 10-15 minutes.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
How do I know when the boiling phase is finished?
The artichokes are ready when they are fork-tender, meaning a fork slides easily into the base.
What is the purpose of the broiling step?
Broiling helps the breadcrumb topping become golden brown and crisp.
Can I serve these artichokes cold?
While they can be eaten cold, they are best enjoyed warm for the best texture and flavor.
How do I avoid the sharp parts of the artichoke?
Use kitchen shears to trim the tips of the leaves where the sharp thorns are located.
What kind of breadcrumbs should I use?
Italian seasoned breadcrumbs are best as they already contain the necessary herbs.
Can I use fresh parmesan?
Yes, freshly grated parmesan cheese will provide the best flavor for the stuffing.
How much lemon juice is used in the boiling process?
The recipe calls for 1/2 cup of freshly squeezed lemon juice.
Where should I place the dish in the oven for broiling?
Place the dish on the lower part of the oven while broiling on the LOW setting to prevent burning.
Is this a good appetizer for parties?
Yes, these stuffed baby artichokes are a perfect appetizer or side dish for any gathering.
Can I make this with fewer garlic cloves?
Yes, you can adjust the garlic quantity to your personal preference, though 8 cloves provides traditional flavor.
Do I need to peel the stems?
For baby artichokes, you generally just need to trim the bottom flat, but you can lightly peel the stem if it is thick.
What flavor profile can I expect?
Expect a savory, salty, and garlicky flavor with a crisp topping and tender, lemony artichoke heart.