Name: Italian Stuffed Artichokes Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 artichokes; 4 cups water; ½ lemon; 2 tsp olive oil; 2 garlic cloves; ¾ cup breadcrumbs; ¼ cup pecorino romano; 1 egg white; 1 cup chicken broth; 2 oz White Wine; olive oil

Stuffed artichokes are a classic Italian dish that makes a delicious and impressive appetizer or side dish. With a rich, savory filling and tender leaves, they bring a touch of elegance to any meal.

Photos of Italian Stuffed Artichokes Recipe

While most of the ingredients in this recipe are common, you may need to take note of artichokes, pecorino romano, and chicken broth. These items might not always be readily available in every kitchen, so make sure to check their availability at your local supermarket.

Ingredients for Italian Stuffed Artichokes

Artichokes: Fresh globe artichokes are best for stuffing, with their tender leaves and heart.

Water: Necessary for boiling the artichokes to soften them before stuffing.

Lemon: Helps prevent the cut artichokes from browning.

Olive oil: Used for sautéing and adding flavor to the stuffing.

Garlic cloves: Adds a fragrant and savory note to the filling.

Breadcrumbs: Forms the base of the stuffing, giving it texture.

Pecorino romano: A sharp, salty cheese that enhances the flavor of the stuffing.

Egg white: Helps bind the stuffing together.

Chicken broth: Adds moisture and flavor to the baking dish.

White wine: Provides a slight acidity and depth of flavor to the dish.

One reader, Burnard Quintanilla says:

This Italian stuffed artichokes recipe is a delightful blend of flavors. The tender artichokes paired with the savory breadcrumb and cheese stuffing are simply irresistible. The addition of white wine and chicken broth adds a rich depth. A must-try for any Italian cuisine lover!

Burnard Quintanilla

Key Techniques for Crafting Italian Stuffed Artichokes

How to cut artichokes: Cut the stems and tops off the artichokes, and use scissors to trim the tips of the leaves. How to prevent browning: Squeeze lemon juice all over the cut artichokes. How to boil artichokes: Place the artichokes upside down in a pot filled with water and boil for 12 to 14 minutes. How to remove the choke: After cooling, remove the center leaves and scoop out the choke with a teaspoon. How to sauté garlic: Heat oil in a small sauté pan and cook garlic for about 2 minutes until golden. How to prepare stuffing: Mix sautéed garlic, breadcrumbs, grated cheese, and egg white. How to stuff artichokes: Place artichokes in a baking dish and fill the centers and leaves with the stuffing. How to bake stuffed artichokes: Fill the bottom of the baking dish with broth and wine, cover with aluminum foil, and bake at 350 degrees F for 40 minutes, removing the foil for the last 10 minutes.

How To Make Italian Stuffed Artichokes

This stuffed artichokes recipe calls for grated cheese and breadcrumbs that are seasoned and stuffed in fresh artichokes. It’s a fun way to eat vegetables.

Preparation: 20 minutes

Cooking: 55 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

2artichokes,medium
4cupswater
½lemon
2tspolive oil
2garlic cloves,crushed
¾cupbreadcrumbs,seasoned
¼cuppecorino romano,grated or a good parmesan cheese
1egg white,whisked
1cupchicken broth,fat-free, vegetable broth can be used instead
2ozwhite wine
olive oil,spray

Instructions

Cut the stems and the tops off the artichokes.
Using a scissor, cut off the tips of the leaves and squeeze lemon all over to prevent browning.
In a large pot, fill with 4 cups of water and place artichokes upside down in pot.
Boil for 12 to 14 minutes.
Remove from water and set aside to cool.
When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
In a small sauté pan, heat oil and sauté garlic for about 2 minutes, until golden.
Remove from heat.
Add breadcrumbs, grated cheese, and egg white and mix well.
Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
Spray lightly with olive oil.
Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
Bake for 40 minutes at 350 degrees F, removing the foil for the last 10 minutes of baking.

Nutrition

Calories: 456.88kcal
Fat: 22.98g
Saturated Fat: 5.76g
Monounsaturated Fat: 13.21g
Polyunsaturated Fat: 2.79g
Carbohydrates: 41.68g
Fiber: 4.61g
Sugar: 5.71g
Protein: 16.89g
Cholesterol: 20.76mg
Sodium: 788.31mg
Calcium: 299.24mg
Potassium: 452.50mg
Iron: 3.19mg
Vitamin A: 17.61µg
Vitamin C: 13.89mg

Mastering the Art of Italian Stuffed Artichokes: A Technique Tip

When preparing artichokes, make sure to remove the tough outer leaves and trim the tops and stems properly. This not only helps in even cooking but also makes it easier to scoop out the choke and stuff the artichokes later. Additionally, squeezing lemon juice over the cut parts prevents them from browning and adds a subtle citrus flavor.

Time-Saving Tips for Preparing Italian Stuffed Artichokes

Prepare the filling ahead: Mix the breadcrumbs, pecorino romano, and egg white the night before to save time on the day of cooking.

Use pre-boiled artichokes: Buy pre-boiled or canned artichokes to skip the boiling step and reduce prep time.

Pre-minced garlic: Use pre-minced garlic to avoid the time-consuming task of peeling and chopping.

One-pot method: Use a large oven-safe pot to both boil and bake the artichokes, minimizing dishwashing.

Batch cooking: Double the recipe and freeze extra stuffed artichokes for a quick meal later.

Substitute Ingredients For Italian Stuffed Artichokes Recipe

artichokes - Substitute with baby artichokes: Baby artichokes are smaller and more tender, making them easier to prepare and eat.
water - Substitute with vegetable broth: Vegetable broth adds more flavor to the dish compared to plain water.
lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor to the dish.
olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that works well in cooking.
garlic cloves - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the dish.
breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a different texture.
pecorino romano - Substitute with parmesan: Parmesan cheese has a similar salty and nutty flavor profile.
egg white - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a binding agent similar to egg whites.
chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option and adds a similar depth of flavor.
white wine - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and complexity to the dish.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for cooking.

Presenting Italian Stuffed Artichokes for Maximum Appeal

Select the freshest artichokes: Choose artichokes with tightly packed leaves and a vibrant green color to ensure the best flavor and texture.
Prepare the artichokes meticulously: Trim the stems and tops, then use scissors to snip the tips of the leaves. Squeeze lemon juice over them to prevent browning and add a hint of citrus.
Boil to perfection: Place the artichokes upside down in a pot filled with 4 cups of water. Boil for 12 to 14 minutes until tender but still firm. This ensures they hold their shape during stuffing and baking.
Cool and clean: After boiling, let the artichokes cool. Remove the center leaves and scoop out the choke with a teaspoon, creating a perfect cavity for the stuffing.
Prepare the aromatic stuffing: In a small sauté pan, heat olive oil and sauté garlic until golden. Mix the sautéed garlic with breadcrumbs, pecorino romano, and egg white to create a flavorful stuffing.
Stuff generously: Place the artichokes in a baking dish and stuff the centers and leaves with the breadcrumb mixture. Ensure every leaf is filled to enhance the flavor with each bite.
Add a touch of luxury: Lightly spray the stuffed artichokes with olive oil. This adds a beautiful sheen and helps the stuffing crisp up during baking.
Create a flavorful base: Fill the bottom of the baking dish with chicken broth and white wine. This not only adds moisture but infuses the artichokes with a rich, savory flavor.
Bake to golden perfection: Cover the dish with aluminum foil and bake at 350 degrees F for 40 minutes. Remove the foil for the last 10 minutes to allow the stuffing to become golden and crispy.
Plate with elegance: Serve the stuffed artichokes on a pristine white plate. Drizzle a bit of the broth and wine mixture around the base for added flavor and visual appeal. Garnish with a sprig of fresh parsley or a twist of lemon zest for a pop of color.

Essential Tools for Making Italian Stuffed Artichokes

Scissor: Used to cut off the tips of the artichoke leaves.
Large pot: Needed to boil the artichokes.
Teaspoon: Utilized to scoop out the choke from the artichokes.
Small sauté pan: Used to sauté the garlic in olive oil.
Baking dish: Required to place the stuffed artichokes for baking.
Aluminum foil: Used to cover the baking dish during the initial baking period.
Oven: Necessary for baking the stuffed artichokes at 350 degrees Fahrenheit.
Spray bottle: Used to spray olive oil lightly over the stuffed artichokes.
Knife: Needed to cut the stems and tops off the artichokes.
Cutting board: Provides a surface to prepare the artichokes.
Mixing bowl: Used to mix breadcrumbs, grated cheese, and egg white.
Measuring cups: Required to measure out the water, breadcrumbs, and chicken broth.
Measuring spoons: Needed to measure out the olive oil and other small quantities.

Storing and Freezing Italian Stuffed Artichokes for Later

Let the stuffed artichokes cool completely before storing or freezing.
To store in the refrigerator, place the cooled artichokes in an airtight container or wrap them tightly with plastic wrap. They will keep in the fridge for up to 3-4 days.
For longer storage, you can freeze the stuffed artichokes:
- Wrap each artichoke tightly in plastic wrap, making sure there are no air pockets.
- Place the wrapped artichokes in a freezer-safe container or freezer bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months.
To reheat frozen stuffed artichokes:
- Thaw the artichokes in the refrigerator overnight.
- Preheat the oven to 350°F (175°C).
- Place the thawed artichokes in a baking dish and cover with foil.
- Bake for 15-20 minutes or until heated through.
- Remove the foil for the last 5 minutes of baking to crisp up the breadcrumb stuffing.

How To Reheat Leftover Italian Stuffed Artichokes

Preheat your oven to 350°F (175°C). Place the leftover stuffed artichokes in an oven-safe dish and cover with aluminum foil. Bake for about 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes of reheating to crisp up the breadcrumb topping.
For a quicker option, you can use the microwave. Place the stuffed artichokes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Be careful not to overheat, as this can make the artichokes tough.
If you have an air fryer, you can use it to reheat your stuffed artichokes. Preheat the air fryer to 350°F (175°C) and place the artichokes in the basket. Cook for 3-5 minutes, or until heated through and the breadcrumb topping is crispy.
For a stovetop method, place the stuffed artichokes in a steamer basket over a pot of simmering water. Cover and steam for 5-7 minutes, or until heated through. This method helps to retain the moisture in the artichokes.
If you want to add some extra flavor to your reheated stuffed artichokes, brush them with a mixture of olive oil, garlic, and lemon juice before reheating. This will give them a fresh, zesty taste.

Fascinating Facts About Italian Stuffed Artichokes

A fun fact about this Italian stuffed artichokes recipe is that artichokes are actually a type of thistle. They have been cultivated since ancient times and were considered a delicacy by the Romans and Greeks.

Is Making Italian Stuffed Artichokes at Home Cost-Effective?

This Italian stuffed artichokes recipe is moderately cost-effective. The main ingredients like artichokes, breadcrumbs, and pecorino romano are relatively affordable, but the inclusion of white wine and chicken broth can add to the cost. For a household of 4, the approximate cost is around $15-$20 USD. Overall Verdict: 7/10.

Are Italian Stuffed Artichokes Healthy or Unhealthy?

The Italian stuffed artichokes recipe is a delightful blend of flavors, but it may not be the healthiest option due to a few factors:

The recipe uses breadcrumbs, which are often made from refined grains and can add extra calories and carbohydrates to the dish.
Pecorino Romano cheese is high in saturated fat and sodium, which can contribute to heart disease and high blood pressure when consumed in excess.
The recipe calls for chicken broth and white wine, which may contain added sodium and sugar, respectively.

However, the recipe does include some healthy ingredients, such as:

Artichokes are low in calories and high in fiber, vitamins, and minerals, making them a nutritious choice.
Garlic has been shown to have anti-inflammatory and immune-boosting properties.
Olive oil is a healthy source of monounsaturated fats, which can help reduce the risk of heart disease.

To make this recipe healthier, consider the following suggestions:

Replace the breadcrumbs with whole-grain breadcrumbs or almond meal for added fiber and nutrients.
Reduce the amount of Pecorino Romano cheese or replace it with a lower-fat alternative, such as Parmesan cheese or nutritional yeast.
Use low-sodium chicken broth and opt for a dry white wine to minimize added sodium and sugar.
Increase the amount of garlic and add other healthy herbs and spices, such as parsley, basil, or red pepper flakes, to boost flavor without relying on salt.
Serve the stuffed artichokes with a side salad or roasted vegetables to increase the overall nutrient content of the meal.

Editor's Take on the Italian Stuffed Artichokes Recipe

This Italian stuffed artichokes recipe is a delightful blend of flavors and textures. The combination of breadcrumbs, pecorino romano, and garlic creates a savory stuffing that pairs perfectly with the tender artichoke leaves. The use of chicken broth and white wine in the baking process adds a depth of flavor and keeps the artichokes moist. Boiling the artichokes beforehand ensures they are tender and easy to eat. Overall, this dish is a sophisticated and delicious way to enjoy artichokes, making it a great addition to any meal.

Enhance Your Italian Stuffed Artichokes Recipe with These Unique Side Dishes:

Roasted Red Pepper Soup: Pair your Italian stuffed artichokes with a velvety roasted red pepper soup. The smoky sweetness of the peppers will complement the savory stuffing perfectly, creating a harmonious balance of flavors. Garnish with a drizzle of basil oil for an extra touch of elegance.

Prosciutto-Wrapped Asparagus: Enhance your appetizer with prosciutto-wrapped asparagus. The salty, crispy prosciutto contrasts beautifully with the tender asparagus, adding a delightful crunch and a burst of umami to your meal. A squeeze of lemon over the top will tie it all together.

Caprese Salad Skewers: Add a fresh and vibrant touch with caprese salad skewers. The combination of juicy cherry tomatoes, creamy mozzarella, and fragrant basil leaves, drizzled with balsamic glaze, will provide a refreshing contrast to the rich, stuffed artichokes.

Garlic Parmesan Polenta: Serve a side of garlic parmesan polenta to complement the artichokes. The creamy, cheesy polenta infused with garlic will add a comforting and hearty element to your appetizer, making it even more satisfying.

Lemon Ricotta Crostini: For a zesty and creamy addition, try lemon ricotta crostini. The bright lemon zest mixed with smooth ricotta on crispy crostini will provide a delightful contrast in texture and flavor, enhancing the overall dining experience.

Delicious Alternatives to Italian Stuffed Artichokes

Stuffed Mushrooms: These delightful appetizers feature mushroom caps filled with a savory mixture of breadcrumbs, garlic, and cheese, baked to golden perfection.

Eggplant Parmesan: Layers of breaded and fried eggplant slices, marinara sauce, and melted mozzarella cheese make this a hearty and satisfying dish.

Zucchini Fritters: Crispy on the outside and tender on the inside, these fritters are made with grated zucchini, herbs, and a touch of cheese, perfect for dipping in a tangy sauce.

Bruschetta: Toasted bread slices topped with a fresh mixture of diced tomatoes, basil, garlic, and a drizzle of olive oil, offering a burst of flavor in every bite.

Caprese Salad: A simple yet elegant salad featuring slices of ripe tomatoes, fresh mozzarella, and basil leaves, drizzled with balsamic glaze and olive oil.

Perfect Pairings: Main Courses and Desserts to Complement Italian Stuffed Artichokes

Main Courses:

Chicken Marsala: Delight your guests with a classic Italian-American dish that features tender chicken breasts sautéed in a rich marsala wine sauce. The mushrooms add an earthy depth, while the shallots and garlic provide a fragrant base. Serve over a bed of buttery mashed potatoes or al dente pasta to soak up the luscious sauce. A sprinkle of fresh parsley and a squeeze of lemon juice elevate the flavors to perfection.

Eggplant Parmesan: Transport your taste buds to Italy with this hearty vegetarian dish. Layers of breaded eggplant slices are fried until golden and then baked with marinara sauce and mozzarella cheese. The basil and parmesan add a burst of freshness and umami. Serve with a side of garlic bread and a crisp green salad for a complete meal that’s both comforting and satisfying.

Desserts:

Tiramisu: Indulge in the rich layers of espresso-soaked ladyfingers and mascarpone cream. The delicate balance of cocoa powder and coffee liqueur creates a symphony of flavors that dance on your palate. Each bite is a harmonious blend of sweetness and bitterness, making it a perfect end to any meal. The creamy texture contrasts beautifully with the soft, soaked biscuits, offering a delightful experience in every mouthful.

Panna Cotta: Experience the silky smoothness of this Italian classic. The creamy base is infused with vanilla and topped with a tangy berry compote. The light and airy texture makes it a refreshing choice after a hearty meal. The sweet and tart flavors meld together, creating a delicate balance that is both satisfying and light. Perfect for those who enjoy a subtle yet sophisticated dessert.

Why trust this Italian Stuffed Artichokes Recipe:

This recipe for Italian stuffed artichokes is a delightful blend of traditional flavors and simple techniques. The use of pecorino romano adds a rich, savory depth, while the breadcrumbs provide a satisfying crunch. The chicken broth and white wine create a moist, flavorful base that enhances the overall dish. With clear instructions and accessible ingredients, this recipe is perfect for both novice and experienced cooks looking to impress with a classic Italian appetizer.

Have you tried this Italian Stuffed Artichokes Recipe? Share your experience and discuss any variations or tips in the Recipe Sharing forum.

FAQ:

How do I know when the artichokes are done boiling?

You’ll know the artichokes are done boiling when you can easily pull off one of the outer leaves. It should come off with little resistance.

Can I use a different type of cheese instead of pecorino romano?

Absolutely! Parmesan is a great substitute if you don’t have pecorino romano on hand. It will still give you that nice, cheesy flavor.

What can I use instead of chicken broth for a vegetarian version?

You can swap out the chicken broth for vegetable broth. It will still add a nice depth of flavor to the dish without using any animal products.

Do I have to use white wine in the recipe?

No, you don’t have to use white wine. If you prefer not to cook with alcohol, you can just use extra broth instead. It will still taste delicious.

How do I prevent the artichokes from browning while I prepare them?

Squeezing lemon juice over the cut parts of the artichokes helps prevent browning. Make sure to do this right after you cut them to keep them looking fresh.