Crispy Parmesan Stuffed Artichokes

Introduction

Crispy Parmesan Stuffed Artichokes are a classic Italian-inspired appetizer that is crunchy on the outside, tender on the inside, and packed with bold garlic-Parmesan flavor. The artichokes are steamed until soft, then stuffed with a seasoned breadcrumb mixture and baked to golden perfection. These make an impressive starter for dinner parties, holidays, or a special family meal—and they pair beautifully with lemon and olive oil.

Ingredients

For the Artichokes:

• 4 large fresh artichokes
• 1 lemon (for rubbing and water)
• 2 tbsp olive oil
• 1 cup water (for steaming)

For the Crispy Parmesan Stuffing:

• 1 cup Italian breadcrumbs
• ½ cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• ½ tsp red pepper flakes (optional)
• ½ tsp black pepper
• ½ tsp salt
• 3 tbsp melted butter or olive oil

For Finishing:

• Extra Parmesan cheese
• Fresh parsley
• Lemon wedges

Instructions

Step 1 — Prepare the Artichokes

1. Cut off the top 1 inch of each artichoke.
2. Trim the stem so it sits flat.
3. Use kitchen scissors to snip off sharp leaf tips.
4. Rub cut surfaces with lemon to prevent browning.

Step 2 — Steam the Artichokes

1. Place artichokes upright in a large pot.
2. Add 1 cup water and 1 tbsp olive oil.
3. Cover and steam for 25–30 minutes until tender (a knife should slide easily into the base).
4. Remove from pot and let cool slightly.

Step 3 — Open & Stuff

1. Gently spread the leaves apart with your hands.
2. Mix breadcrumbs, Parmesan, garlic, parsley, red pepper flakes, salt, pepper, and melted butter in a bowl.
3. Spoon the mixture between the leaves, pressing gently so it stays in place.

Step 4 — Bake for Crispiness

1. Preheat oven to 425°F (220°C).
2. Place stuffed artichokes on a baking tray.
3. Drizzle lightly with olive oil.
4. Bake 10–12 minutes until golden and crispy on top.

Step 5 — Serve

Garnish with extra Parmesan, parsley, and lemon wedges. Serve warm.

Tips for Best Results

• Use fresh, large artichokes for easier stuffing.
• For extra crunch, broil for 1–2 minutes at the end.
• Add chopped sun-dried tomatoes to the stuffing for more flavor.
• You can replace breadcrumbs with panko for extra crispiness.

FAQs

1. Are these artichokes vegetarian?
Yes — if you use olive oil instead of butter.

2. Can I make them ahead?
Yes, steam and stuff them, then bake right before serving.

3. Can I air-fry them?
Yes — 375°F for 8–10 minutes.

4. What sauce goes best with them?
Garlic aioli, lemon butter, or marinara.

5. Can I use frozen artichokes?
Fresh is best, but thawed frozen hearts can work for a smaller version.