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Stuffed artichokes are a classic Italian dish that stuffs crispy breadcrumbs and cheese between the leaves, making them irresistible. My version of the recipe delivers the same deliciousness in a lighter form!
Italian Stuffed Artichokes Recipe
If you’ve never had the pleasure of eating stuffed artichokes with breadcrumbs and cheese, you’re in for a treat! They’re often served as an appetizer or holiday side dish alongside Italian dishes like lasagna. To eat them, you pull off a leaf, scrape off the breadcrumbs and fleshy part of the leaf with your teeth, and then discard the rest of the leaf. Once all the leaves are gone, you’ll be left with the artichoke heart in the center which is the best part and definitely worth the wait!
What Makes These Stuffed Artichokes a Lighter Version of the Original
This recipe is lighter than a typical recipe for stuffed artichokes, but you’re not going to miss those extra calories!
- Less oil. Many popular stuffed artichoke recipes are made with several tablespoons of oil, but I’ve found they really don’t need all that! I add just a tablespoon and the breadcrumb mixture still gets nice and crispy where it pokes out of the leaves.
- Just enough breadcrumbs. We don’t want to skimp on the breadcrumbs, but I’ve seen recipes where each artichoke is stuffed with over half a cup! Cutting back on these is a simple way to trim the calorie count.
- Flavorful white wine dipping sauce. It’s common to serve stuffed artichokes with a butter-based sauce for dipping the leaves, but instead, I use the white wine and broth mixture that the artichokes were baked in.
What You’ll Need
Here’s everything you’ll need to make these lightened up stuffed artichokes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Artichokes – You’ll need fresh whole artichokes, not frozen and not canned artichoke hearts.
- Water – For boiling the artichokes.
- Lemon – Rubbing the leaves with lemon juice prevents browning.
- Extra virgin olive oil – Mixing this into the breadcrumb stuffing helps it get crisp when baked.
- Garlic – For a fantastic garlicky flavor! I love using fresh instead of garlic powder for a bolder flavor.
- Seasoned breadcrumbs – These have a nice Italian flavor that works well in this recipe.
- Pecorino Romano or Parmesan cheese – Two cheeses that pack in a lot of flavor even with a small amount.
- Egg white – Helps bind the ingredients together.
- Chicken broth – Or vegetable broth, if you prefer.
- White wine – Use a dry white wine like like Pinot Grigio or Sauvignon Blanc.
- Olive oil spray – For lightly spraying the tops to encourage browning and crispiness.
How to Make Stuffed Artichokes
Stuffed artichokes do require some work, but trust me: they are worth it!
- Prep the artichokes. Cut off the stems and tops, then trim the tips off the leaves with scissors and rub them with lemon juice.
- Boil the artichokes. Place them in a large pot of water cut-side down and boil until tender. Drain and cool enough to handle comfortably.
- Remove the chokes. Pull out the center leaves and use a teaspoon to scoop out the choke.
- Make the stuffing. Mix the breadcrumbs, cheese, olive oil, garlic, and egg white in a bowl.
- Stuff the artichokes. Place the artichokes in a baking dish and stuff the centers and leaves with the breadcrumbs. Spray the tops with oil.
- Bake. Pour the broth and wine into the dish, cover with foil, and bake at 350°F for 40 minutes, removing foil for the last 10 minutes to brown the crumbs.
- Serve. I like to place the artichokes in bowls with the broth at the bottom, then garnish with parsley and additional cheese.
Tips and Variations
Here are some tips and variations to help you make perfect stuffed artichokes!
- Know what to look for when buying artichokes. Choose artichokes that are firm and heavy for their size, with tightly closed leaves. The color should be bright green and the stem should be sturdy. Avoid artichokes that feel light or have brown spots on the leaves.
- Make it gluten-free. Simply swap in gluten-free breadcrumbs and these are gluten-free stuffed artichokes!
- Prepare ahead. Assemble the stuffed artichokes in advance and refrigerate them, then bake just before serving to save time. This is especially helpful if you’re making these for a holiday!
Serving Suggestions
Pair stuffed artichokes with Italian main dishes like Lighter Eggplant Parmesan, Spinach Lasagna Roll Ups, and Stuffed Shells with Meat Sauce. They’re also great with simple pasta recipes like Chicken Pasta Primavera and Pasta with Roasted Broccoli, Garlic and Oil.
Proper Storage
- Refrigerator: This is a recipe best enjoyed immediately, but if you have leftover stuffed artichokes, they can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can also freeze leftovers in an airtight container for up to 3 months. Just make sure to thaw them completely before reheating or they’ll remain frozen in the center!
- To reheat: Place the artichokes in a baking dish and cover with foil. Bake in a preheated oven at 375°F until heated through. You can also microwave them, but it can be difficult to get them to heat evenly.
More Artichoke Recipes
- Artichoke Dip
- Hot Spinach Artichoke Dip
- Artichoke Pie
- Spinach-Artichoke Crostini
- Warm Salad with Artichokes
Stuffed Artichokes
Stuffed artichokes are a classic Italian dish made with crispy, cheesy breadcrumbs. My version is a bit lighter but just as delicious!
Yield: servings
Ingredients
- 2 medium artichokes
- 4 cups water
- 1/2 lemon
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, crushed
- 3/4 cup seasoned breadcrumbs
- 1/3 cup grated pecorino romano or a good parmesan cheese
- 1 egg white, whisked
- 1 cup chicken broth, vegetable broth can be used instead
- 2 oz white wine
- olive oil spray
Instructions
- Cut the stems and the tops off the artichokes.
- Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
- Fill a large pot with 4 cups water and place artichokes cut side down in the pot.
- Boil 12-14 minutes, until the meaty parts of the artichoke become tender.
- Remove from water and set aside to cool.
- When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon and discard. Remove from heat.
- Add breadcrumbs, grated cheese, olive oil, garlic and egg white and mix well.
- Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Spray lightly with olive oil.
- Fill the bottom of the baking dish with broth and wine and cover tight with aluminum foil.
- Bake for 40 minutes at 350F removing the foil the last 10 minutes of baking until the crumbs become golden. Serve in two bowls with the broth in the bottom and garnish with parsley and optional, more Parmesan cheese.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 357.9 kcal, Carbohydrates: 46.2 g, Protein: 17.6 g, Fat: 10.7 g, Fiber: 8.5 g
