Stuffed artichokes make a delicious vegetarian dish when served alongside roasted potatoes. The filling is savory and cheesy, which pairs beautifully with the delicate taste of the artichokes. While they could be served as a plated appetizer, they are equally good as a vegetarian main dish with your favorite side dishes.
To make the stuffed artichokes, the artichokes are boiled before being stuffed with a cheesy breadcrumb mixture and roasted in the oven with potatoes. Then, in about a half hour or so, you will have dinner ready to enjoy!
What are Stuffed Artichokes?
Stuffed artichokes are whole artichokes that are stuffed with a mixture of cheese, breadcrumbs, milk, egg, and seasonings. The artichokes are first cleaned and boiled before they are loaded with the filling and baked in the oven. Roasting the artichokes gives them an even richer flavor than if you were to simply boil them.
Pro Tips
- Soak the artichokes in lemon juice infused water to prevent them from discoloring.
- Parboil the artichokes for just 10 minutes which will significantly reduce the roasting time needed.
- Dice the potatoes into evenly-sized pieces so that they cook in the same amount of time.
- You will know the artichokes and potatoes are ready when they are fork tender and are starting to get some color on them.
Frequently Asked Questions
How Do I Pick a Good Artichoke?
When you see artichokes in the grocery store, look for ones that are bright green in color with no visible blemishes or discoloration. It is also a good idea to choose ones that are of similar sizes for this recipe as they will cook in the same amount of time.
When are Artichokes in Season?
Artichokes are in season and at their best between the months of March and May.
Can I Make Stuffed Artichokes Ahead of Time?
Yes, you definitely could! If you would like to make them ahead of time, you can simply store them in the fridge and reheat them in the oven when you would like to serve them.
How to Store Stuffed Artichokes
The leftover artichokes and potatoes can be stored in separate containers in the fridge until you are ready to serve them. They should keep well for up to 3 to 4 days.
Ingredients
How to Make Stuffed Artichokes
Remove the outer leaves from the artichokes and cut off the stem ends. Scoop out the chokes.
Remove the outer leaves from the artichokes and cut off the stem ends. Scoop out the chokes.
Soak the artichokes in a bowl of water with lemon juice to prevent them from oxidizing. Boil the artichokes in a pot of boiling salt water for 10 minutes.
Soak the artichokes in a bowl of water with lemon juice to prevent them from oxidizing. Boil the artichokes in a pot of boiling salt water for 10 minutes.
For the filling, stir the breadcrumbs with the cheese, parsley, salt, and pepper until combined. Add the milk and egg, and stir until a homogenous mixture forms. Stuff the artichokes with the filling.
For the filling, stir the breadcrumbs with the cheese, parsley, salt, and pepper until combined. Add the milk and egg, and stir until a homogenous mixture forms. Stuff the artichokes with the filling.
Dice the potatoes and toss them with the dried spices or herbs, olive oil, parsley, salt, and pepper until combined. Place the artichokes in a baking dish with the potatoes scattered around them. Bake them in a 465 F (240 C) oven for 30 to 35 minutes.
Dice the potatoes and toss them with the dried spices or herbs, olive oil, parsley, salt, and pepper until combined. Place the artichokes in a baking dish with the potatoes scattered around them. Bake them in a 465 F (240 C) oven for 30 to 35 minutes.
Serve and enjoy!
Serve and enjoy!
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