Italian Breadcrumb Stuffed Artichokes
Dec 06, 2024
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Artichokes are a delicious treat that many people avoid serving because they seem too complicated to cook. But fortunately, the prep work isn’t nearly as daunting as you might think! Why not put a new dish on the table and have a go at making my Italian breadcrumb stuffed artichokes? Their flavourful crumb topping goes perfectly with the tender artichoke.
Looking for a couple other Italian-inspired recipes to round out your meal? Don't miss these rainbow antipasto pasta salad and fig and goat's cheese focaccia recipes.
If you love artichokes like I do, then you'll love these Italian stuffed artichokes--especially if you've enjoyed my recipe for steamed artichokes with garlic butter! The wonderful topping of breadcrumbs, cheese, garlic, and herbs complements this tasty vegetable perfectly.
Are you wondering if it's hard to prepare, though? Never fear! All you need is a good pair of scissors, a serrated knife, and a water bath with lemon. Yep, that’s it! If you have these things, you’re well on your way to serving up Italian breadcrumb stuffed artichokes.
Ingredients
What do you need to make these Italian stuffed artichokes--besides the obvious? Let me tell you about the key ingredients you need to get cooking.
- Breadcrumbs: Herby and zesty homemade breadcrumbs are my favorite to use in recipes that call for crumbs. Be sure to use stale bread, as fresh bread won't have the same texture. Dry out the crumbs until they're really crunchy so they won't get soggy when they're doused with oil and lemon juice.
- Lemon Juice: A hint of citrus keeps the artichokes from turning brown once they're cut, and also brightens the flavours.
- Chicken Broth: Why simmer the artichokes in plain water when you can use a richly flavoured chicken broth? Use homemade broth if possible or a good quality canned one.
See recipe card for full information on ingredients and quantities.
Variations
- Add extra fresh herbs like basil, thyme, or oregano to the breadcrumb mixture.
- Use good quality panko breadcrumbs for a crispier texture.
- Mix chopped sun-dried tomatoes and olives into the topping for a Mediterranean touch.
- Want a vegan version? Swap the cheese for nutritional yeast.
How to Make Italian Breadcrumb Stuffed Artichokes
- Start prepping the artichokes by cutting the stems off three inches from the base.
- Pull off the tough outer leaves, but stop when you get to the tender ones.
- Use kitchen scissors to trim off the spiky leaf tips.
- Cut off the top of the artichoke 3 inches from the top with a serrated knife.
- Carefully open the artichoke leaves with your hands.
- Soak them in a bowl of cold water with the juice of 1 lemon.
- Mix the stuffing ingredients in a large bowl until they're well combined, then pat the artichokes dry and stuff them with the breadcrumb mixture.
- Stand them up in a pot on their stems, then carefully pour in the chicken broth without disturbing the artichokes. Drizzle with olive oil, cover, and simmer for 25-30 minutes to steam them. Serve them hot with some of the delicious chicken broth. Enjoy!
Recipe FAQs
Botanically speaking, artichokes are a variety of thistle, which might sound funny, but they are a delicious vegetable that's popular in Mediterranean cooking, and are often made into different dishes ranging from dips to salads and pastas. They possess a slightly nutty and earthy flavour, and are often prepared by steaming, boiling, or grilling. Artichokes are usually served either as an entrée or a side dish.
There are several ways you can cook stuffed artichokes, so choose one of the following methods that suits you the best.
Baking allows the artichokes to soak up the delicious flavors of the breadcrumb mixture and olive oil, and results in a crispy, golden topping that contrasts beautifully with the tender leaves.
Steaming is another excellent option, as it preserves the delicate flavor and texture of the artichokes while keeping them moist.
Boiling is also a viable method, but it requires careful attention to avoid overcooking, which can make the artichokes tough, and won't crisp up the breadcrumb topping.
To eat an artichoke, pull off the leaves one by one, and scrape off the edible portion near the base of each leaf with your teeth. Once you've removed all the leaves, you can eat the tender heart and the base (known as the “artichoke bottom”), which is the best part!
Serving Italian Breadcrumb Stuffed Artichokes
Italian stuffed artichokes are typically served warm so you can best enjoy their crispy breadcrumb mixture and tender leaves. To eat, simply pull off an outer leaf and scrape the breadcrumb mixture and artichoke meat from the bottom of the leaf with your teeth. Continue this process until you reach the centre (the heart), which is bursting with flavour! For an extra touch, you can dip the leaves in a sauce of your choice, like lemon butter or garlic confit aioli.
These artichokes taste great with a main course like ragu bolognese, one pan chicken and rice, or veal cotoletta (cotoletta alla milanese).
Expert Tips
- Be careful not to overcook the artichokes, which can make them tough and unpalatable.
- Remove the fuzzy choke section, which can be unpleasant to eat.
- Use high-quality ingredients, such as homemade breadcrumbs and good quality cheese, to significantly improve the flavor and texture of the dish. If you need to use store bought breadcrumbs, use the best ones you can find.
- Season the breadcrumb mixture adequately for a tasty and well-flavoured result.
Other Appetisers You'll Love
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Italian Breadcrumb Stuffed Artichokes
Ingredients
- 3 large artichokes, trimmed and cleaned
- 1 ½ fresh lemons
- 1 cup breadcrumbs
- 2 garlic cloves, grated
- 1 tablespoon fresh parsley, finely chopped + extra to serve
- ¼ cup Pecorino Romano or Parmesan cheese, grated
- 4 tablespoons extra virgin olive oil, divided
- 2 cups chicken broth
- salt, to taste
- black pepper, to taste
Instructions
Preparing the Artichokes
- Lemon Water: Fill a large bowl with cold water and the juice from 1 lemon. Set aside.
- Stems: Cut the stems off about 3 inches from the bottom of the artichokes. (Make sure you cut it flat so the artichoke can stand up.)
- Leaves: Pull the bottom outer leaves off the artichoke by pulling them in a downward motion towards the stem. Do this until you get to the tender part of the leaves. Using sharp kitchen scissors, cut the spiky part off the top of the artichoke leaves.
- Trim Top: Using a serrated knife, cut off the top of the artichoke, roughly 3 inches down from the top. I like to use a serrated knife for this step, as it's rather tough.
- Soak: Carefully spread open the artichoke leaves with your hands to create room for the breadcrumb mixture. Rub the inside of the artichoke with the remaining half of a lemon, then soak them in the bowl of lemon water to prevent them from turning brown while you prepare the breadcrumbs.
Finishing the Artichokes
- Breadcrumb Mixture: Combine the breadcrumbs, garlic, parsley, Pecorino Romano (or Parmesan), 2 tablespoons of olive oil, and salt and pepper to taste. Mix until well combined.
- Stuff: Remove the artichokes from the water and pat them dry with paper towels. Using a small spoon or your fingers, pack the breadcrumbs in between the leaves. You can pull the leaves back to stuff as many crumbs inside as possible.
- Steam: Stand up the artichokes in a small pot. Pour in the chicken broth, ensuring you are not pouring it over the artichokes. Drizzle in the remaining 2 tablespoons of olive oil, cover with a lid, and bring the broth to a gentle simmer. Steam them over medium-low heat until they're tender, about 20-25 minutes.
- Serve: Carefully remove the artichokes from the pot and serve with the chicken broth. Enjoy immediately with a garnish of extra chopped parsley!
Video
Notes
- Be careful not to overcook the artichokes, which can make them tough and unpalatable.
- Remove the fuzzy choke section, which can be unpleasant to eat.
- Use high-quality ingredients, such as homemade breadcrumbs and good quality cheese, to significantly improve the flavor and texture of the dish. If you need to use store bought breadcrumbs, use the best ones you can find.
- Season the breadcrumb mixture adequately for a tasty and well-flavoured result.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Images by Alanna Penna Photography
The flavours of lemon, garlic, and olive oil go perfectly with the steamed artichokes! And adding lots of garlic and breadcrumbs can only make it better. Thanks for sharing this recipe, Daen!