Stuffed Artichoke Bake (Printable Version)
Crispy artichokes filled with tasty breadcrumbs, grated cheese, and fresh herbs.
# What You'll Need:
01 -
4 big fresh artichokes
02 -
1 cup breadcrumbs (try panko for extra crunch)
03 -
½ cup shredded Parmesan cheese
04 -
2 cloves garlic, finely chopped
05 -
2 tablespoons fresh lemon squeeze
06 -
2 tablespoons olive oil
07 -
1 teaspoon dried oregano
08 -
1 teaspoon dried thyme
09 -
Salt and pepper as needed
10 -
½ cup veggie broth or water
11 -
1 tablespoon chopped fresh parsley (if you want)
12 -
¼ cup pine nuts or broken walnuts (if you want)
# Step-by-Step Guide:
01 -
Grab a sharp knife and slice off the top third of each artichoke to show the tender leaves inside. Cut the stems and pull off any tough outer leaves.
02 -
Take a spoon and dig out the fuzzy middle part of each artichoke down to the soft heart.
03 -
Drop the artichokes in a big pot with salted boiling water, put the lid on, and let them cook about 20-25 minutes until the leaves come off easily. Drain them and let them cool a bit.
04 -
Throw the breadcrumbs, Parmesan, garlic, oregano, thyme, salt, pepper, and nuts (if you're using them) in a bowl. Pour in the lemon juice and olive oil, then stir until everything's wet and mixed well.
05 -
Gently pull the artichoke leaves apart and push the filling mix between them. Make sure you stuff both the middle and all the leaves evenly.
06 -
Turn your oven on to 375°F (190°C).
07 -
Put your filled artichokes in a baking dish and pour the veggie broth or water around them at the bottom. This keeps them moist while they cook.
08 -
Cover the dish with foil and bake for 40 minutes. Then take the foil off and cook another 15-20 minutes until the artichokes turn golden and the filling gets crispy.
09 -
Take the artichokes out and let them cool a little. Sprinkle fresh parsley on top for some color and fresh flavor before serving.