Stuffed Artichoke Recipe

Trim artichokes: working with one at a time, cut about 1 inch off the top of each artichoke with a sharp knife and trim stem flush with base; remove any small tough outer leaves at base. Immediately rub cut surfaces with the halved lemon to prevent browning and place prepared artichokes in a bowl of cold water with the squeezed lemon halves.

Using kitchen shears, trim the thorny tips from remaining outer leaves (about 1/2 inch). Stand artichokes upright and gently spread leaves to create space for stuffing.

Heat a skillet over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts, add the finely chopped onion and a pinch of salt. Sauté until translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, then add remaining 2 tablespoons olive oil, remove from heat and let cool 2 minutes.

In a mixing bowl combine the sautéed onion and garlic, Italian breadcrumbs, grated Parmesan, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine. If mixture feels very dry, add up to 1–2 tablespoons olive oil or warm chicken stock to loosen slightly—the mixture should be moist but hold together when pressed.

Preheat oven to 375°F (190°C). Lightly oil a deep baking dish large enough to hold the artichokes upright.

Remove artichokes from lemon water and pat dry. Working one at a time, open the leaves gently and spoon the breadcrumb mixture between the leaves, pressing gently so mixture nests down toward the base. Fill the center choke area with remaining stuffing. Pack stuffing lightly—do not compress tightly.

Place each stuffed artichoke upright in the prepared baking dish. Dot the tops with the remaining 1 tablespoon butter broken into small pieces.

Pour the chicken stock around the artichokes in the dish so liquid reaches about 1 inch up the sides of the artichokes (but not covering the stuffing). If using, add the white wine to the stock for extra flavor.

Cover and Bake

Cover the baking dish tightly with foil and bake in the preheated oven for 30 minutes.

Uncover and Brown

Remove foil and continue baking 15–20 minutes more, basting once with pan liquid, until the stuffing is golden and crisp on top and a knife inserts easily into the base of the artichoke.

If desired, broil on high for 1–2 minutes to further brown the tops—watch carefully to avoid burning.

Remove from oven and let cool 5 minutes. Serve each stuffed artichoke with spoon to drizzle some pan juices over the top and extra lemon wedges on the side.