Baked Stuffed Artichokes

I have to admit, I have been a little intimidated by the cook time of artichokes. I like quick and easy cooking but this was a nice little challenge. Growing up my mom would steam them for an hour or so. I just remember it taking so long and then there wasn’t much to eat after that long cook time. I never thought to bake them until now. So I searched for a recipe and adapted it to the one below. (they’re super easy)

The first thing I did was slice a quarter of an inch off the top exposing the inside leaves (first picture). In the second picture, you can see I separated the leaves leaving room to fill them with delicious cheesy goodness and garlic.

Next, I filled them with the parmesan mixture, stuffing it in every crevice possible.

Then fill the baking pan with hot water, cover with foil and bake.

Print Recipe

Baked Stuffed Artichokes

Prep Time

10 minutes

Cook Time

1 hour and 15 minutes

Servings

Ingredients

• 4 fresh artichokes
• ½ cup parmesan cheese
• 4 garlic cloves slivered
• ½ cup Italian seasoned bread crumbs
• salt and pepper
• 1 lemon
• olive oil

Prep Time 10 minutes Cook Time 1 hour and 15 minutes Servings Ingredients 4 fresh artichokes ½ cup parmesan cheese 4 garlic cloves slivered ½ cup Italian seasoned bread crumbs salt and pepper 1 lemon olive oil

Instructions

1. Preheat oven to 425.
2. Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
3. Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
4. Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
5. Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.