Stuffed Artichokes Recipe

Name: Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 lemons, halved; 3 whole garlic cloves, smashed; 6 large artichokes; 1 lemon, juiced; 1/3 cup chopped fresh Italian parsley leaves; 1/4 cup chopped fresh basil leaves; 1/4 cup chopped fresh mint leaves; 2 garlic cloves, minced; 2 teaspoons grated lemon peel; 4 tablespoons drained capers; 6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes; 2 1/2 pounds plum tomatoes, seeded, chopped; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 12 fresh Italian parsley sprigs, for garnish

Servings: persons

2 lemons, halved
3 whole garlic cloves, smashed
6 large artichokes
1 lemon, juiced
1/3 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2 garlic cloves, minced
2 teaspoons grated lemon peel
4 tablespoons drained capers
6 ounces Italian bread, crust trimmed, bread cut into 1/2-inch cubes
2 1/2 pounds plum tomatoes, seeded, chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
12 fresh Italian parsley sprigs, for garnish

1
Squeeze the juice from the lemon halves into a large pot of cold water; add the squeezed lemon halves and the whole garlic.
2
Cut off the top quarter of each artichoke and discard.
3
Use a small sharp knife to trim the stem of the artichokes.
4
Starting at the base, bend the tough outer leaves back and snap off where they break naturally, leaving the tender inner leaves.
5
Trim the outside of the base until no dark green areas remain.
6
Cut the artichokes in half and then into quarters.
7
Cut out the fibrous choke and small purple-tipped leaves.
8
Submerge the artichoke quarters in the lemon water.
9
Cover and boil until the artichokes are tender, about 45 minutes.
10
Drain.
11
Set the artichoke quarters aside to cool to room temperature.
12
Mix together lemon juice, herbs, garlic, lemon peel, capers, bread, and tomatoes in a large bowl.
13
Season with salt and pepper, to taste.
14
Arrange artichokes, cut side up, on 2 platters.
15
Spoon the tomato mixture into the center of the artichoke quarters, dividing equally.
16
Drizzle with olive oil.
17
Garnish with the parsley sprigs and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 lemons, halved, 3 whole garlic cloves, smashed, 6 large artichokes, 1 lemon, juiced, and more.

Yes, 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.

Stuffed Artichokes

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