Baked Stuffed Artichokes Recipe

Name: Baked Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole artichokes; 2 tablespoons lemon juice, fresh; 1 tablespoon salt; 1 cup cracker crumb; 1/3 cup olive oil; 1 clove garlic, minced; 1/2 teaspoon oregano; 1/4 teaspoon black pepper, freshly ground; 2 tablespoons olive oil; 1 cup water, boiling; 1 teaspoon chicken bouillon; 1/2 cup butter (real); 2 teaspoons lemon juice, fresh

Servings: persons

4 whole artichokes
2 tablespoons lemon juice, fresh
1 tablespoon salt
1 cup cracker crumb
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon oregano
1/4 teaspoon black pepper, freshly ground
2 tablespoons olive oil
1 cup water, boiling
1 teaspoon chicken bouillon
1/2 cup butter (real)
2 teaspoons lemon juice, fresh

1
Trim artichokes and remove chokes. Add juice and salt to a large kettle of boiling water.
2
Add artichokes and bring to a boil; reduce heat to medium and boil, uncovered, for 20 to 30 minutes or until a leaf can be pulled out easily.
3
Drain artichokes upside-down on paper towels.
4
Preheat oven to 375 F.
5
In a small bowl combine crumbs, 1/3 cup oil, garlic, oregano and pepper.
6
Spoon one-fourth of the mixture into the center of each artichoke. Brush all over with 2 tablespoons oil.
7
Place in an 8 x 8 x 2-inch baking dish.
8
In a measuring cup combine water and bouillon; pour into bottom of baking dish.
9
Bake artichokes for 20 minutes or until heated through.
10
In a small saucepan over low heat melt butter. Stir for 3 to 5 minutes or just until butter begins to brown. Do not burn.
11
Remove from heat; add lemon juice. Place artichokes on individual serving plates.
12
Spoon 1 tablespoon lemon-butter over the top of each artichoke. Serve remaining butter separately.

985

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole artichokes, 2 tablespoons lemon juice, fresh, 1 tablespoon salt, 1 cup cracker crumb, and more.

Yes, Baked Stuffed Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Stuffed Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions