How to Make Stuffed Artichokes

how to stuff an artichoke
Stuffed Artichokes Ready to Eat

Forget boring steamed artichokes. They are probably why people started stuffing them in the first place! Stuffed artichokes are delicious and can be a meal centerpiece, a side dish, or an appetizer…so stay with me to learn how to make stuffed artichokes.

We live in Southern California where you can get practically any vegetable year-round. But over the last few weeks, I've seen a larger variety of spring vegetables at the farmer's market, including beautiful artichokes!

Artichokes have a light, refreshing, mild, and slightly sweet flavor. They weigh in at just 64 calories each and have a very impressive antioxidant profile, containing high levels of caffeic acid, chlorogenic acid, luteolin, gallic acid, manganese, quercetin, rutin, silymarin, and vitamin C.

In addition to this, artichokes are a fantastic source of fiber, magnesium, potassium, vitamin B9, and vitamin K.

Antioxidant protection is just one of the many health benefits artichokes provide and they also boost your body by:

  • Lowering blood pressure
  • Regulating your blood glucose levels
  • Reducing blood levels of LDL cholesterol (the type of cholesterol that clogs up the arteries and limits blood flow)
  • Supporting healthy digestion
  • Supporting your liver

But I didn't always love artichokes. They can be a bit of an acquired taste.

In today's blog post, I share my favorite artichoke recipe. I hope you enjoy it as much as we do.

These stuffed artichokes are perfect for lunch or a light dinner, or even a snack.

How To Make Stuffed Artichokes

how to stuff an artichoke

Stuffed Artichokes

A healthy, delicious, springtime treat. Crisp on the top with a rich, roasted flavors.
Servings 2


  • 2 Large Artichokes
  • 3 Cups Panko Breadcrumbs
  • 1 Tsp Lemon Zest
  • 1/2 Cup Parmesan Cheese, grated
  • 4 Cloves Garlic minced
  • 1/2 Cup Parsley
  • 1 Tsp Oregano
  • 1/2 Cup Olive oil
  • 2 Cloves Garlic, chopped
  • 1 Lemon
  • 1 Bay leaf
  • 2 Tbs Olive oil
  • Salt and Pepper to taste


  • Preheat oven to 375 degrees
  • Prepare the articholes by cutting off about 1 inch off the tips of the leaves and remove the inner yellow leaves from the center.
  • Combine the breadcrumbs, lemon zest, Parmesan cheese, minced garlic, chopped parsley, oregano, 1/2 cup olive oil, salt and pepper.
  • Add hot water to a small round baking dish about a 1/2 inch deep. Make sure the dish is small enough to fit the artichokes snuggly. Add garlic, juice of one lemon, and a bay leave to the water.
  • Stuff each artichoke with a couple of tablespoons of olive oil, salt, and pepper.
  • Cover the pan with foil and poke a few holes on the top to allow steam to escape.
  • Bake for one hour or until tender
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Written by Jackie Parker

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