The Best Stuffed Artichokes

Don't be intimidated by stuffed artichokes! The elegant appetizer is way easier to make than it appears. Whether you're a beginner or an old pro, you're going to want to try this stuffed artichoke recipe ASAP.

Stuffed Artichoke Ingredients

These are the ingredients you'll need to make the best stuffed artichokes of your life:

· Artichokes: Buy firm, heavy artichokes with dark green leaves that are tightly packed.
· Lemon: You'll use the juice and the zest to add bright, fresh flavor.
· Bread crumbs: Use store-bought bread crumbs or make your own at home.
· Cheese: Make sure to grate your own Parmesan instead of using a pre-shredded variety.
· Parsley: Look for perky, bright green, and unwilted fresh parsley.
· Seasonings: These stuffed artichokes are simply seasoned with salt, pepper, and fresh garlic.
· Olive oil: Drizzle high quality olive oil over the stuffed artichokes before cooking to keep the bread crumbs nice and moist.
· Water: The stuffed artichokes are simmered until they're nice and tender.

How to Make Stuffed Artichokes

You'll find the full, step-by-step recipe below – but here's a brief overview of what you can expect when you make Nicole's stuffed artichokes:

1. Prep the artichokes: Cut off the top of the artichoke, trim the leaves, and peel and cut the stems. Turn it upside down and bang it, flat side down, against the counter to loosen the leaves. Zest the lemon and set the zest aside. Cut the lemon in half and rub the artichoke with the juice.
2. Make the filling: Mix the reserved lemon zest, bread crumbs, Parmesan, parsley, garlic, salt, and pepper in a bowl and stir until well-combined.
3. Stuff the artichokes: Sprinkle the mixture onto the artichokes, working it into the crevices, until all the mixture is used.
4. Cook the artichokes: Place the artichokes upright in the Dutch oven with salted water. Drizzle with olive oil. Bring to a boil, reduce to a simmer, and cook until the leaves release easily.

Nicole's Top Stuffed Artichoke Tips

Stuffed artichokes hold a special place in culinary producer Nicole McLaughlin's (a.k.a. Nicole McMom's) heart, as the old-fashioned Italian appetizer is a beloved family favorite. Nicole has perfect her method over the years – here are a few of her best stuffed artichoke tips and tricks:

· Choose your artichokes wisely. Don't worry if there are some brown spots, but the head should be mostly green with tightly packed leaves. Also, the artichoke should feel heavy for its size (this means it's not dry inside).
· Stuffing the artichokes might get a little messy, so place them in a baking dish to save your counter from debris.
· You'll know the artichokes are done when the leaves pull easily from the center. Bite from the bottom of the leaf instead of the top – this is the part closest to the heart, so it has the most "meat."

How to Serve Stuffed Artichokes

Serve the stuffed artichokes warm or at room temperature as a family-style appetizer or as a side dish alongside a classic Italian entree. In need of a little delicious inspiration? Check out these collections of some of our favorite Italian ideas:

· 22 Best Italian Recipes
· 18 Quick and Easy Italian Dinners Ready in 45 Minutes or Less
· 20 Best Italian Recipes for Beginner Cooks

Explore our entire collection of Italian recipes.

How to Store Stuffed Artichokes

Allow your leftovers to cool, then transfer them to an airtight container or wrap tightly in storage wrap or foil. Store in the fridge for up to three days.