Stuffed Braised Artichokes with Garlic-Parmesan Breadcrumbs
These Italian-style stuffed artichokes are tender, flavorful, and irresistibly comforting. Packed with garlicky parmesan breadcrumbs and gently braised in white wine and olive oil, they make the perfect savory side or a stunning plant-forward main dish.
Why You’ll Love This Recipe:
Elegant Yet Simple – A classic dish that feels gourmet, but is surprisingly easy to make.
Flavor-Packed – Loaded with garlic, parsley, and sharp aged cheese.
Vegetarian-Friendly – Hearty and satisfying without any meat.
Slow-Braised Perfection – Fall-apart tender and soaked in flavorful broth.
Great for Gatherings – Makes an impressive side for holidays, brunches, or dinner parties.
Ingredients
1 cup unseasoned dried breadcrumbs
3 garlic cloves, pressed or minced
3 tbsp finely minced flat-leaf parsley
3/4 cup freshly grated Parmigiano-Reggiano, Pecorino Romano, or a mix
Kosher salt, to taste
Freshly ground black pepper, to taste
Extra virgin olive oil
1 small lemon
4 globe artichokes (with stems)
1/2 cup dry white wine
Water, as needed
Instructions
1. Preheat the Oven: Preheat your oven to 375°F.
2. Make the Breadcrumb Stuffing: In a bowl, combine: Breadcrumbs, Garlic, Parsley, Grated cheese
Season with ½ tsp kosher salt and freshly ground pepper. Drizzle in 1–2 tbsp olive oil, just enough to moisten the mix without making it soggy. Stir well and set aside.
3. Prepare the Artichokes: Fill a large bowl with water and squeeze in the juice of the lemon. As you clean and trim each artichoke (removing tough outer leaves and trimming the stem), place them into the lemon water to prevent browning.
4. Stuff the Artichokes: Set trimmed artichokes on a rimmed baking sheet or shallow dish. Gently stuff breadcrumb filling between the leaves and sprinkle any extra on top. Transfer them to a Dutch oven or heavy-lidded pot, placing them snugly in a single layer. Tuck in the trimmed stems.
5. Add Wine & Seasonings: Pour ½ cup white wine into the bottom of the pot (not directly on the artichokes). Add water until it reaches ⅓ of the way up the artichokes. Sprinkle in a pinch of salt, a few cracks of pepper, and drizzle 2–3 tbsp olive oil over the tops.
6. Simmer & Braise: Place the pot over medium-high heat until the liquid starts to boil. Then cover and transfer to the oven. Braise for about 90 minutes, checking occasionally to ensure there’s still some liquid in the pot. They’re done when a leaf pulls out easily.
7. Serve & Enjoy: Serve each artichoke in a small bowl with its stem. Spoon pan juices over the top and drizzle with a little more olive oil. Dig in with your hands—this one’s meant to be messy and delicious.
Helpful Tips
Choose firm, heavy artichokes with tightly packed leaves for best results.
Don’t skip the lemon water soak—it keeps your artichokes from turning brown.
Make ahead tip: You can stuff the artichokes earlier in the day and braise just before serving.
Add-ins: A pinch of red pepper flakes in the breadcrumb mix gives a slight kick.
