Description
Parmesan Breadcrumb Stuffed Artichokes are a delightful blend of tender artichokes and a rich, flavorful breadcrumb topping made with garlic, Parmesan, fresh herbs, and lemon zest. Baked to golden perfection, this dish is perfect as an appetizer, side, or vegetarian main course.
Ingredients
For the Breadcrumb Mixture:
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6 slices white bread (crusts removed, pulsed into breadcrumbs – about 3 cups)
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1 tsp lemon zest
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1/2 cup grated Parmesan cheese
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6 cloves garlic, minced
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1/2 cup chopped parsley
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1 tsp fresh oregano, minced
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1/2 cup extra virgin olive oil
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1/8 tsp freshly ground black pepper
For the Artichokes:
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2 large globe artichokes
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4 slices lemon
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1 bay leaf
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2 cloves garlic, halved
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2 tbsp extra virgin olive oil
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Kosher salt (optional)
Instructions
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Prepare Breadcrumb Mixture: Pulse bread into breadcrumbs and combine with lemon zest, Parmesan, garlic, parsley, oregano, olive oil, and pepper. Mix well.
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Prepare Artichokes: Trim stems, remove the choke, and rub cut edges with lemon slices.
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Stuff the Artichokes: Spread leaves gently and fill each layer with the breadcrumb mixture. Pack the center with additional stuffing.
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Prepare the Baking Dish: Place artichokes upright in a Dutch oven with boiling water, lemon slices, bay leaf, and garlic. Drizzle artichokes with olive oil.
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Bake: Cover tightly and bake at 375°F (190°C) for 1 hour or until tender.
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Optional Broiling: Broil for 1–2 minutes for a golden, crispy top.
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Serve: Transfer to a serving dish and enjoy hot, sprinkled with extra Parmesan and fresh parsley if desired.
Notes
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For a gluten-free option, use gluten-free bread.
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Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish / Appetizer
- Method: Baking
- Cuisine: Mediterranean