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Garlic Parmesan Stuffed Artichokes Recipe
Ben Carraoli

Garlic Parmesan Stuffed Artichokes Recipe

I have to admit, I was a little intimidated the first time I made garlic parmesan stuffed artichokes, 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.
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Total Time 1 hour 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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!

Notes

  • 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