Easy Stuffed Artichokes Recipe

Name: Easy Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium artichokes; 8 teaspoons lemon juice; 1 medium lemon, sliced; 4 whole peppercorns; 1 bay leaf; 1 teaspoon salt, divided; 4 cups cubed Italian bread (1/2-inch cubes); 1/2 cup minced fresh parsley; 2 tablespoons grated Parmesan cheese; 2 tablespoons plus 4 teaspoons olive oil, divided; 2 teaspoons grated lemon peel; 2 garlic cloves, minced; 1/4 teaspoon pepper

Servings: persons

4 medium artichokes
8 teaspoons lemon juice
1 medium lemon, sliced
4 whole peppercorns
1 bay leaf
1 teaspoon salt, divided
4 cups cubed Italian bread (1/2-inch cubes)
1/2 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons plus 4 teaspoons olive oil, divided
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/4 teaspoon pepper

1
Using a sharp knife, level the bottom of each artichoke and cut 3/4 in. from the top. Using kitchen scissors, snip off the tips of the outer leaves; brush cut edges with lemon juice.
2
Stand artichokes in a Dutch oven; add 2 in. of water. Add lemon slices, peppercorns, bay leaf and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until tender and leaves near the center pull out easily. Invert artichokes to drain. Carefully scrape out fuzzy center portion of artichokes with a spoon and discard.
3
Preheat oven to 350u00b0. In a large bowl, combine bread cubes, parsley, cheese, 2 tablespoons oil, lemon peel, garlic, pepper and remaining salt. Gently spread artichoke leaves apart; fill with stuffing.
4
Place in a greased 13x9-in. baking dish; drizzle with remaining oil. Bake, uncovered, 20-25 minutes or until heated through and stuffing is lightly browned.

224

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 medium artichokes, 8 teaspoons lemon juice, 1 medium lemon, sliced, 4 whole peppercorns, and more.

Yes, Easy 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!

Easy Stuffed Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions