Cut off the stem so the artichoke sits flat.
Trim the top ½ inch of the artichoke and snip off pointy leaf tips with kitchen scissors.
Rub all cut surfaces with lemon to prevent browning.
Gently open the leaves to make room for the stuffing.
Optional: Remove the fuzzy choke in the center with a spoon (for easier eating later).
🟢 2. Make the Stuffing:
In a bowl, mix breadcrumbs, cheese, garlic, parsley, salt, pepper, and red pepper flakes.
Stir in olive oil until the mixture resembles wet sand.
🟢 3. Stuff the Artichokes:
Spoon the mixture between the artichoke leaves, pressing gently.
Don’t overpack—just enough to fill the spaces.
🟢 4. Cook:
Place stuffed artichokes in a deep pot or Dutch oven.
Add broth to the bottom (about 1 inch deep).
Cover and simmer on low heat for 45–60 minutes, or until leaves pull out easily and the heart is tender. Add more broth if needed.
🟢 5. Serve:
Drizzle with extra olive oil or a squeeze of lemon. Serve warm or at room temperature with crusty bread.
💡 Variations:
Add chopped sun-dried tomatoes, olives, or anchovies to the stuffing.
Use panko for extra crunch.
Bake in the oven at 375°F (190°C) if preferred, covered with foil.
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