Do Share Recipe

I have to admit, I was a little intimidated the first time I made Garlic Parmesan Stuffed Artichokes Recipe, but once I tried it, I was hooked! The combination of tender artichoke leaves, garlicky buttery stuffing, and a golden parmesan topping is just irresistible. I love how this recipe feels fancy enough for guests yet simple enough for a cozy weeknight dinner.

Every bite is flavorful and comforting, and the aroma while baking fills the kitchen with pure delight. After making this recipe several times, I’ve picked up a few tips that make it even easier and more delicious. You can also enjoy similar indulgent treats like Tinker Bells Passionfruit Cream Puffs Recipe for a sweet finish to your meal.

Ingredients

Here’s what you’ll need to make this flavorful dish perfectly:

Artichokes:

2 fresh artichokes – choose firm, heavy ones for the best texture.
1 lemon, juiced – prevents browning and adds a bright, tangy flavor.
Salt, to taste – balances the flavors and enhances the natural artichoke sweetness.

Stuffing:

¼ cup unsalted butter (60 g) – melts into the breadcrumbs and garlic for a rich base.
3 tablespoons garlic, minced – fresh garlic gives the stuffing its signature aroma.
1 lemon, juiced – adds a fresh zing that complements the butter.
2 cups bread crumbs (230 g) – I recommend using fresh breadcrumbs for a lighter, crispier topping.
½ teaspoon salt – adjusts the seasoning in the stuffing.
¼ teaspoon black pepper – adds subtle heat and depth.
¼ cup fresh parsley (10 g), chopped – gives a fresh herbal note and color.
Grated parmesan cheese – for a golden, cheesy topping.
Mayonnaise or butter – optional, for dipping once baked.

Note: This recipe serves 2 generously, perfect for a small meal or side dish. You might also love a sweet dessert like Strawberry Crunch Brownies Recipe after enjoying these stuffed artichokes.

Variations

If you want to mix things up, here are some great alternatives:

Use vegan butter and dairy-free parmesan to make this dish fully plant-based.
Add crushed red pepper or smoked paprika to the breadcrumb mix for a subtle heat.
Mix in finely chopped spinach or sun-dried tomatoes for an extra layer of flavor.
Swap breadcrumbs for crushed almonds or panko for a crunchier texture.

Cooking Time

Here’s what to expect for timing:

Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes

Equipment You Need

These tools make the recipe easier and help get the perfect result:

Large pot – to boil and tenderize the artichokes.
Saucepan – for melting butter and sautéing garlic.
Baking sheet or oven-safe dish – to bake stuffed artichokes evenly.
Spoon – to scrape out the artichoke center and mix stuffing.
Knife – to trim artichokes and chop parsley.

How to Make Garlic Parmesan Stuffed Artichokes

Making these artichokes isn’t as tricky as it looks. I’ll walk you through it step by step.

Prepare the Artichokes

Start by trimming the stem and top inch of the artichokes, then remove the inner leaves and fuzzy choke. I like to rub lemon juice on the cut parts to keep them fresh and prevent browning. This also adds a refreshing citrus note to the dish.

Boil the Artichokes

Boil 2 inches of salted water in a large pot and add the artichokes. Cover and cook for about 20 minutes until tender. I usually test by pulling a leaf gently; it should come off easily. This softens the leaves so they’re perfect for stuffing.

Make the Stuffing

While the artichokes cook, melt butter in a pan and sauté garlic until fragrant, about 2 minutes. Add lemon juice, breadcrumbs, salt, pepper, and parsley, then stir to combine. I love tasting the mixture before stuffing—it’s addictive!

Stuff and Bake

Fill each artichoke with the breadcrumb mixture and sprinkle generously with parmesan. Place them on a baking sheet and bake for 15–20 minutes until golden brown. The aroma while baking is absolutely irresistible—I always have to wait a few extra minutes before serving!

Additional Tips for Making This Recipe Better

From my experience, a few tweaks make this dish shine:

I always use fresh parmesan for a more flavorful, melty topping.
Don’t overstuff the artichokes; it’s better to leave some space so the leaves can crisp up.
If you like a garlicky punch, add an extra clove of minced garlic to the stuffing.
I brush a little melted butter over the top before baking for an extra golden crust.
For an even more aromatic dish, I sometimes sprinkle a bit of smoked paprika on the parmesan topping.

How to Serve Garlic Parmesan Stuffed Artichokes

I like to serve these artichokes hot, straight from the oven. They’re perfect on a large platter garnished with lemon wedges and extra parsley. I usually drizzle a bit of olive oil on top for shine and serve with a side of aioli or mayonnaise for dipping. Pairing with a crisp white wine makes it a restaurant-worthy appetizer at home.

Nutritional Information

Here’s a quick overview of what you’re enjoying in one serving:

Calories: 1172 – a hearty, satisfying portion.
Protein: 36 g – thanks to parmesan and butter.
Carbohydrates: 187 g – mostly from the bread crumbs.
Fat: 33 g – from butter and cheese, making it rich and indulgent.

Make Ahead and Storage

Storage: Let the stuffed artichokes cool, then cover and refrigerate for up to 3 days. I always find they taste even better after the flavors meld overnight.

Freezing: This recipe freezes well without the cheese topping. Stuff and wrap in foil, then freeze for up to 1 month. Reheat in the oven until warm and finish with parmesan for a fresh, golden finish.

Reheating: Bake at 350°F (180°C) for 10–15 minutes until heated through. I usually cover with foil for the first 10 minutes to avoid drying out the breadcrumbs.

Why You’ll Love This Recipe

This garlic parmesan stuffed artichoke recipe is a must-try, and here’s why:

Easy to Prepare: I found it surprisingly simple, even for a “fancy” appetizer.
Flavor-Packed: Garlic, lemon, and parmesan create an irresistible taste combination.
Versatile: Works as an appetizer, side dish, or even a main with a salad.
Customizable: You can tweak stuffing ingredients to suit dietary needs or flavor preferences.
Crowd-Pleaser: Every time I make it, guests ask for the recipe—it’s that good!

This recipe is my go-to for impressing friends or enjoying a cozy meal at home. The artichokes are tender, the stuffing is garlicky and cheesy, and the presentation always feels special. If you love flavorful, indulgent vegetable dishes, garlic parmesan stuffed artichokes should definitely be on your recipe list!

Ben Carraoli