Stuffed artichokes are a delightful and elegant dish that can serve as a perfect appetizer or a side dish. The combination of tender artichokes with a savory breadcrumb mixture creates a flavorful experience that is sure to impress your guests. This recipe is simple yet sophisticated, making it a great addition to any meal.
While most of the ingredients in this recipe are common pantry staples, artichokes might not be something you have on hand. When selecting artichokes at the supermarket, look for ones that are firm and have tightly packed leaves. Fresh parsley is also essential for this recipe, adding a burst of freshness to the stuffing mixture.
Ingredients for Stuffed Artichokes Recipe
Artichokes: These are the main component of the dish. Look for large, firm artichokes with tightly packed leaves. Breadcrumbs: Used to create the stuffing mixture. You can use store-bought or make your own. Parmesan cheese: Adds a rich, savory flavor to the stuffing. Grate it fresh for the best taste. Garlic: Minced garlic adds a pungent, aromatic flavor to the stuffing. Parsley: Fresh parsley adds a burst of color and freshness to the stuffing. Olive oil: Helps bind the stuffing ingredients together and adds a rich flavor. Salt: Enhances the overall flavor of the dish. Black pepper: Adds a hint of spice and depth to the stuffing.
Technique Tip for This Recipe
When preparing artichokes, make sure to remove the choke (the fuzzy center) after steaming. This part is inedible and can be easily scooped out with a spoon, creating more space for the breadcrumb mixture.
Suggested Side Dishes
Alternative Ingredients
artichokes - Substitute with zucchini: Zucchini can be hollowed out and stuffed similarly to artichokes, offering a mild flavor that complements the stuffing.
breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a different texture and flavor, making the stuffing more interesting.
parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can be a nice variation.
garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though the flavor will be less intense.
fresh parsley - Substitute with dried parsley: Dried parsley can be used in place of fresh, though you should use less since dried herbs are more concentrated.
fresh parsley - Substitute with cilantro: Cilantro provides a fresh, vibrant flavor that can be a unique twist on the traditional recipe.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute.
olive oil - Substitute with butter: Butter can add a rich, creamy flavor to the stuffing, though it will change the nutritional profile.
salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor, but be cautious of the additional liquid.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a more subtle spice.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the stuffed artichokes to cool completely after baking. This helps prevent condensation, which can make them soggy.
- Wrap each artichoke individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from absorbing any unwanted odors from the fridge.
- Place the wrapped artichokes in an airtight container or a resealable plastic bag. This adds an extra layer of protection and keeps them from getting squished.
- Store the container or bag in the refrigerator. They will keep well for up to 3-4 days.
- For longer storage, consider freezing. Place the wrapped artichokes on a baking sheet and freeze them until solid. This prevents them from sticking together.
- Once frozen, transfer the artichokes to a freezer-safe bag or container. Label with the date to keep track of their freshness.
- When ready to enjoy, thaw the artichokes in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- For best results, avoid microwaving as it can make the breadcrumb mixture soggy.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Place the stuffed artichokes in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 15-20 minutes until heated through.
- For a quicker method, use a microwave. Place the stuffed artichokes in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Check and continue heating in 1-minute intervals until warm.
- If you prefer a stovetop method, add a small amount of olive oil to a skillet over medium heat. Place the stuffed artichokes in the skillet, cover, and heat for about 10 minutes, turning occasionally to ensure even heating.
- For an air fryer, preheat to 350°F (175°C). Place the stuffed artichokes in the basket and heat for 5-7 minutes, checking halfway through to ensure they don’t overcook.
Best Tools for This Recipe
Oven: Used to bake the stuffed artichokes at 375°F (190°C).
Steamer basket: Essential for steaming the artichokes until they are tender.
Large pot: Needed to hold the water and steamer basket for steaming the artichokes.
Cutting board: Provides a surface to trim the tops and stems of the artichokes and to chop parsley.
Sharp knife: Necessary for trimming the artichokes and mincing the garlic.
Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, garlic, parsley, olive oil, salt, and pepper.
Measuring cups: Ensures accurate measurement of ingredients like breadcrumbs, parmesan cheese, and olive oil.
Measuring spoons: Used to measure smaller quantities of ingredients such as salt and pepper.
Baking dish: Holds the stuffed artichokes while they bake in the oven.
Spoon: Helps in stuffing the breadcrumb mixture into the artichoke leaves.
How to Save Time on This Recipe
Prepare the filling: Mix the breadcrumbs, parmesan cheese, garlic, parsley, olive oil, salt, and pepper while the artichokes are steaming to save time.
Pre-steam artichokes: Steam the artichokes in advance and refrigerate them. This way, you only need to stuff and bake them when ready to serve.
Use a food processor: Mince the garlic and chop the parsley quickly using a food processor.
Batch cooking: Make extra breadcrumb mixture and freeze it for future use.
Stuffed Artichokes Recipe
Ingredients
Main Ingredients
- 4 large artichokes
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 0.25 cup chopped fresh parsley
- 0.25 cup olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1. Preheat oven to 375°F (190°C).
- 2. Trim the tops and stems of the artichokes. Remove the tough outer leaves.
- 3. Steam the artichokes for about 20 minutes until tender.
- 4. In a bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, salt, and pepper.
- 5. Stuff the breadcrumb mixture into the artichoke leaves.
- 6. Place the stuffed artichokes in a baking dish and bake for 20 minutes.
- 7. Serve warm.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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