Stuffed Artichokes

Ingredients

• 1 medium, halvedlemon
• 4 large (about 1.8 kg total)artichokes
• 220 gplain breadcrumbs (wholemeal if available)
• 150 gfinely grated Parmesan
• 4 cloves (about 4 teaspoons), minced or gratedgarlic
• 15 gfresh parsley, finely chopped (or tarragon, basil, coriander or other soft herbs)
• 2 teaspoonskosher salt
• 60 ml, plus extra for servingextra-virgin olive oil
• 120 gmayonnaise (or plain Greek yoghurt or sour cream)
• 1 small (about 45 ml juice)lemon
• ¼ teaspoon, or to tastekosher salt

Instructions

1. 1

   Prepare the oven

   Put a rack in the centre of the oven and heat it to 200°C (400°F). Fill a large bowl with water, squeeze in the juice from the halved lemon, then add the squeezed halves.

2. 2

   Trim the artichokes

   Working with one artichoke at a time, cut off its stem so it can stand upright. Remove the tough outer leaves, then slice about 4 cm (1½ inches) from the top. Use kitchen scissors to snip the pointed ends from the remaining leaves. Carefully cut around the spiky inner leaves with a paring knife, remove them, and scoop out the fuzzy choke with a large spoon. A sharp knife, kitchen shears and a spoon with a sharp edge are useful for this job.

3. 3

   Keep them submerged

   Put each prepared artichoke into the lemon water and turn it so the cut surfaces are coated. Leave it cut-side down in the bowl while you prepare the rest, to help prevent discolouration.

4. 4

   Mix the filling

   In a mixing bowl, stir together the breadcrumbs, Parmesan, garlic, parsley, olive oil and 2 teaspoons of salt.

5. 5

   Fill the artichokes

   Arrange the artichokes in a 23 × 33 cm (9 × 13-inch) baking dish or a large ovenproof frying pan. Open out the leaves and tuck the breadcrumb mixture into the centre and between the leaves.

6. 6

   Add the water

   Pour 355 ml (1½ cups) of the lemon water you used earlier—or plain water—into the dish around the artichokes.

7. 7

   Bake until tender

   Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for a further 15–20 minutes, until the artichokes are soft and a leaf comes away easily.

8. 8

   Make the sauce

   Meanwhile, mix the mayonnaise, yoghurt or sour cream with the lemon juice and ¼ teaspoon of salt in a small bowl. Drizzle the artichokes with more olive oil and serve with the sauce for dipping.

What are stuffed artichokes?

Stuffed artichokes are a classic Italian-style preparation in which the leaves and centre are filled with a savoury breadcrumb mixture. The artichokes bake covered with water in the dish, which helps soften them before they brown uncovered.

Here, Parmesan, garlic and parsley give the filling a salty, aromatic flavour, while a lemony sauce adds a cool, tangy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 753 calories, 26g protein, 60g carbs, 47g fat.

The breadcrumbs provide most of the carbohydrates, while olive oil, Parmesan and the mayonnaise-based dip contribute much of the fat. Parmesan and the artichokes add protein. Serve with a green salad or another vegetable to round out the plate.

Choosing and preparing artichokes

Size matters: large artichokes give you room to tuck the breadcrumb mixture between the leaves. Choose ones that feel firm and have leaves that are not badly dried out.

Clear the choke: the fuzzy centre is not edible, so scoop it out thoroughly. The lemon water is useful while you work because it coats the cut surfaces and helps limit browning.

Getting the filling between the leaves

Open the leaves gently: separate them enough to make small pockets without pulling them off. Spoon the mixture into the centre first, then work it between the leaves.

Even distribution: aim to fill all four artichokes rather than packing only the tops. This helps each serving get some crisp, savoury crumbs.

Why the bake has two stages

Covered baking: the foil traps moisture while the artichokes cook for 45 minutes. Keep the foil fitted tightly over the dish for this stage.

Uncovered finish: remove the foil for the final 15–20 minutes so the filling can brown. The artichokes are ready when they are soft and a leaf pulls away easily.

Serving with the dipping sauce

The mayonnaise-based sauce is made with lemon juice and a little salt, so it can be mixed while the artichokes bake. Plain Greek yoghurt or sour cream can be used instead of mayonnaise.

Serve the artichokes with extra olive oil drizzled over them and the sauce alongside for dipping. They work well as a substantial starter or as part of an Italian-inspired meal.

Herbs and crumbs

Breadcrumbs: plain crumbs are the base of the filling, and wholemeal breadcrumbs are suggested as an option. Finely grated Parmesan helps the mixture spread through the leaves.

Herbs: parsley is the listed choice, but tarragon, basil, coriander or other soft herbs can be used. Chop them finely so they distribute evenly in the crumbs.

Recipe notes & tips

• Use kitchen shears to trim the sharp tips from the leaves.
• Keep each trimmed artichoke in the lemon water as you work.
• Use a spoon with a sharp edge to help remove the fuzzy choke.
• Pack some filling into the centre as well as between the leaves.
• Check tenderness by seeing whether a leaf comes away easily.
• Mix the dipping sauce while the artichokes are in the oven.

Variations

• Change the herbs: Swap parsley for tarragon, basil, coriander or another soft herb.
• Use wholemeal crumbs: Choose wholemeal breadcrumbs for the filling if available.
• Choose a different dip: Replace mayonnaise with plain Greek yoghurt or sour cream.
• Add more lemon: Serve with extra lemon alongside for anyone who wants a sharper finish.
• Adjust the salt: Taste the dipping sauce and add salt to suit your preference.

Common mistakes to avoid

• Leaving the choke in: Scoop out the fuzzy centre and inner spiky leaves before stuffing.
• Skipping the lemon water: Submerge cut artichokes while preparing the rest to help prevent discolouration.
• Filling only the top: Separate the leaves and tuck crumbs into the centre and between them.
• Adding too little water: Pour 355 ml of lemon water or plain water around the artichokes before baking.
• Removing the foil too soon: Keep the dish tightly covered for the first 45 minutes, then uncover it for the final bake.
• Stopping before they are tender: Continue baking for the stated 15–20 minutes uncovered until a leaf comes away easily.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish until warmed through; the crumb topping may soften during storage.

Frequently asked questions