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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 Parnesan 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 leav 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