Stuffed Artichoke Recipe

Prepare artichokes

Trim the artichokes: slice about 1/2 inch off the top and trim the stem flush. Remove any tough outer leaves. Using kitchen shears, snip the tips of the remaining leaves to remove the sharp points. Rub the cut surfaces with the halved lemon to prevent browning and season inside with a pinch of kosher salt.

Steam artichokes

Place a large pot with a steamer insert or a heatproof colander over 3 cups water or broth. Add water to just below the steamer level. Bring to a simmer. Arrange artichokes stem-side up in the steamer, cover, and steam until leaves pull away easily and the base is tender when pierced with a paring knife, about 25–35 minutes depending on size. Drain and set aside to cool slightly so you can handle them.

Cook spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and cook 30 seconds until fragrant. Add chopped spinach in batches and cook until wilted, about 3–4 minutes. Transfer to a colander, press or squeeze out as much liquid as possible, then chop finely if large. Measure about 2 cups cooked, squeezed spinach (from the 6 cups raw).

Make cheese dip

In a mixing bowl, combine softened cream cheese, ricotta, grated Parmesan, shredded mozzarella, lemon zest, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the squeezed, chopped spinach until evenly incorporated. Taste and adjust seasoning. The mixture should be thick and scoopable; if too stiff, add 1–2 teaspoons water or milk.

Cook shrimp

Pat the rock shrimp dry. In a small skillet over medium heat melt 2 tablespoons butter. Add 1 clove minced garlic and cook 20–30 seconds. Add rock shrimp, sprinkle 1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper, and sauté until shrimp are opaque and just cooked through, about 3–4 minutes depending on size. Finish with 1 tablespoon lemon juice and toss. Remove from heat.

Stuff artichokes

Gently pull open the artichoke leaves and spoon several tablespoons of the spinach-cheese filling into the center and between larger leaves of each artichoke, pressing gently so filling nests inside. Reserve a couple tablespoons of filling for topping if desired.

Top with shrimp and cheese

Divide the cooked rock shrimp among the four stuffed artichokes, tucking pieces into the filling and placing a few on top. Spoon reserved filling over the center. Sprinkle each artichoke with a little extra grated Parmesan (about 1 tablespoon each). If desired, splash 1 tablespoon white wine into the steaming pan for aroma.

Bake briefly (optional) or serve warm

To meld flavors and brown the top, place stuffed artichokes in a shallow ovenproof dish, cover loosely with foil and bake in a preheated 375°F (190°C) oven for 10–12 minutes, then remove foil and broil 1–2 minutes to lightly brown the cheese (watch carefully). Alternatively, serve immediately after assembling while still warm from steaming and shrimp sauté.

Prepare garlic butter

Preheat oven to 375°F (190°C) if baking artichokes; you can do toast at the same time. Slice the baguette diagonally into 8–10 slices. In a small bowl, mix softened butter with 2 cloves minced garlic, 1/4 tsp salt, and chopped parsley.

Assemble and bake

Spread garlic butter on each bread slice, top with shredded mozzarella, and place on a baking sheet. Bake in the oven for 8–10 minutes until cheese is melted and edges are golden. For a crispier finish, broil 1 minute at the end, watching carefully so it doesn't burn.

Serve

Serve 2 toasted slices per artichoke alongside the stuffed artichokes. Use the garlic toast to scoop the filling and enjoy with lemon wedges if desired.