Stuffed Artichokes are one of my very favorite vegetarian entrées.. Get them really big and stuff them to the top and you have a meal all by itself. Add some garlic bread to soak up the extra stuffing and you’re in heaven. I usually serve these Stuffed Artichokes with a dairy meal so I use real Parmesan cheese. If you prefer them to be dairy free, add Nutritional Yeast instead of the Parmesan. You will still get that nutty, salty Parmesan flavor.
Get your artichokes a little smaller and add less stuffing and you have a wonderful first course. The era of “finger bowls” is long gone; so be prepared with lots of extra napkins for messy fingers!
For a recipe for Steamed Artichokes, click on the link.
Prep time: 20 minutes to prep artichokes before cooking
By November 1, 2015Published:
- 8 (8 Servings)
- 8 medium artichokes
- olive oil
- 2 cups Unflavored Breadcrumbs
- 2 large garlic cloves peeled and minced
- 2 teaspoons fresh thyme
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon black pepper
- 1/3 cup + 2 tablespoons grated parmesan use Nutritional yeast if you want them to be non dairy
- Fresh/boxed vegetable broth
- 1 serrated knife
- 1 scissors
- 1 6 quart pot
- long handled tongs
- 1 slotted spoon
- draining rack
- baking dish large enough to hold artichokes
- Using a serrated knife, slice off the top third and the stem of each artichoke. With a pair of scissors, cut any remaining pointy tips off the leaves. Run under cold water, spreading the leaves a bit so that they can be well rinsed. Rub the cut tops of the leaves and the stems with half a lemon and place in pot. Repeat until all the artichokes are prepared and in the pot. Fill the pot with enough water to almost cover the artichokes. Add halved lemon to the water, bring to a boil and then reduce to a simmer. Depending on the size of the artichokes, you should simmer them for 35-45 minutes. Test for doneness by trying to remove a leaf with a pair of long-handled tongs. If it just provides a little resistance, it's done. Remove artichokes with a slotted spoon and drain them upside down on a rack.
- Make the stuffing while artichokes are cooking. Mix crumbs with the garlic, thyme, parsley, pepper and parmesan (or nutritional yeast). Moisten with a little olive oil - 2-3 tablespoons. Set aside.
- When artichokes have drained and cooled, it's time to remove the choke. Gently pull back the leaves to expose the center section where the leaves are tinged violet. Grasping the leaves, pull out the center portion. Sometimes all the choke comes with it. If it doesn't, take a small spoon and carefully scrape out the remaining bristles. You are now ready to stuff them.
- Preheat oven to: 375°F.
- Place a full 1/4 cup of stuffing in each artichoke and place it in the baking dish. Sprinkle the additional crumbs between the leaves over the top of the artichokes. Pour in vegetable broth until it reaches about one to one and one half inches up the side of the baking dish. Place in pre-heated oven and bake for 20 minutes. Serve warm.
- If you prefer a drier stuffing, don't baste the stuffed artichokes with the vegetable broth. If you prefer a wetter stuffing, you can spoon a little of the broth over the center of the artichokes.
These artichokes can be made a day in advance and reheated or eaten cold.