There’s something truly special about stuffed artichokes—they transform a simple vegetable into an elegant, gourmet experience perfect for impressing guests or treating yourself. Whether you’re craving classic Italian flavors or adventurous new twists, these 28 recipes offer endless inspiration for elevating your dining. Get ready to discover your new favorite dish that combines sophistication with home-cooked comfort!
Classic Italian Stuffed Artichokes
Ready to level up your appetizer game? These Italian stuffed artichokes deliver bold flavor with minimal effort. Grab your ingredients and let’s get cooking!
Ingredients
– 4 large artichokes
– 1 lemon
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups water
Instructions
1. Preheat your oven to 375°F.
2. Cut 1 inch off the top of each artichoke and trim the stem to create a flat base.
3. Use kitchen shears to snip off the sharp tips of the outer leaves.
4. Rub all cut surfaces with lemon halves to prevent browning.
5. Gently spread the leaves apart to create space for stuffing.
6. In a medium bowl, combine breadcrumbs, Parmesan, parsley, garlic, olive oil, salt, and pepper.
7. Stuff the breadcrumb mixture between the artichoke leaves, working from the outside inward.
8. Place the stuffed artichokes upright in a baking dish.
9. Pour 2 cups of water into the bottom of the baking dish.
10. Cover the dish tightly with aluminum foil.
11. Bake at 375°F for 60 minutes.
12. Remove the foil and bake for an additional 15 minutes until the tops are golden brown.
13. Insert a knife into the base; it should slide in easily when fully cooked.
14. Let rest for 5 minutes before serving.
Perfectly tender leaves with a crispy, savory filling make these artichokes irresistible. Serve them as a stunning centerpiece or alongside grilled meats for a complete Italian feast. The garlic-Parmesan breadcrumb mixture caramelizes beautifully against the steamed artichoke heart.
Mediterranean Cheese-Stuffed Artichokes
Kickstart your dinner with these flavor-packed artichokes. Stuff them with creamy feta and herbs, then bake to golden perfection. They’re the ultimate shareable appetizer that feels fancy but is totally doable.
Ingredients
– 4 large artichokes
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/4 tsp salt
– 2 cups water
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and remove the tough outer leaves.
3. Use kitchen shears to snip off the sharp tips of the remaining leaves.
4. In a medium bowl, combine 1 cup crumbled feta cheese, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/4 tsp salt.
5. Gently spread the leaves of each artichoke apart to create space for stuffing.
6. Stuff the cheese mixture evenly between the leaves of all 4 artichokes.
7. Drizzle 2 tbsp olive oil over the stuffed artichokes.
8. Pour 2 cups water into a baking dish to create steam during baking.
9. Place the artichokes upright in the baking dish.
10. Cover the dish tightly with aluminum foil.
11. Bake at 375°F for 45 minutes.
12. Remove the foil and bake for an additional 15 minutes until the tops are golden brown.
13. Let the artichokes rest for 5 minutes before serving.
Ultimate comfort food with a crispy top and tender, pull-apart leaves. The salty feta and aromatic herbs melt into every bite—perfect for dipping in the leftover pan juices. Serve them as a centerpiece with crusty bread to scoop up all that goodness.
Garlic and Herb Butter Stuffed Artichokes
Get ready to level up your appetizer game with these garlic and herb butter stuffed artichokes. Grab your knife and let’s dive in—this recipe delivers maximum flavor with minimal fuss.
Ingredients
– 4 large artichokes
– 1/2 cup unsalted butter
– 4 cloves garlic
– 2 tbsp fresh parsley
– 1 tbsp fresh thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon
– 2 cups water
Instructions
1. Preheat your oven to 375°F.
2. Slice 1/2 inch off the top of each artichoke and trim the stem to create a flat base.
3. Use kitchen shears to snip off the sharp tips from the remaining leaves.
4. Cut the lemon in half and rub the cut surfaces over all artichokes to prevent browning.
5. Mince the garlic cloves and chop the parsley and thyme finely.
6. Melt the butter in a small saucepan over medium heat.
7. Add the minced garlic to the butter and sauté for 1 minute until fragrant.
8. Stir in the chopped parsley, thyme, salt, and black pepper, then remove from heat.
9. Gently spread the artichoke leaves apart with your fingers to create space for stuffing.
10. Spoon the herb butter mixture evenly between the leaves of each artichoke, working from the outside in.
11. Place the stuffed artichokes upright in a baking dish just large enough to hold them.
12. Pour the water into the bottom of the baking dish around the artichokes.
13. Cover the dish tightly with aluminum foil.
14. Bake for 60 minutes until the outer leaves pull away easily.
15. Remove the foil and bake for an additional 10 minutes to lightly brown the tops.
16. Let the artichokes rest for 5 minutes before serving.
For the perfect finish, these artichokes offer tender leaves with a rich, garlicky center. Pull off each leaf to scrape the meat with your teeth, then savor the buttery heart at the core. Serve them as a standout starter or pair with crusty bread for dipping into the leftover herb butter.
Lemon and Parmesan Stuffed Artichokes
Boldly transform humble artichokes into a showstopper with zesty lemon and savory parmesan. This stuffed version delivers maximum flavor with minimal fuss—perfect for impressing guests or treating yourself. Get ready to elevate your appetizer game in under an hour.
Ingredients
– 4 large artichokes
– 1 lemon, juiced
– 1/2 cup grated parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups water
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp leaf tips with kitchen shears.
3. Rub all cut surfaces with lemon juice to prevent browning.
4. Bring 4 cups of water to a boil in a large pot.
5. Steam the artichokes for 25 minutes until the outer leaves pull away easily.
6. Tip: Let artichokes cool slightly before handling to avoid burns.
7. Gently spread the center leaves apart to create a cavity for stuffing.
8. Scoop out the fuzzy choke with a spoon and discard.
9. In a bowl, mix 1/2 cup grated parmesan, 1/4 cup breadcrumbs, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
10. Stuff the mixture firmly into each artichoke center.
11. Tip: Pack the stuffing tightly to prevent it from falling out during baking.
12. Place stuffed artichokes in a baking dish.
13. Bake at 375°F for 20 minutes until the topping is golden brown.
14. Tip: For extra crispiness, broil for the final 2 minutes.
15. Remove from oven and let rest for 5 minutes before serving.
What emerges is a textural dream—tender leaves giving way to a crispy, cheesy center. The bright lemon cuts through the richness, making each bite perfectly balanced. Serve these warm with a garlic aioli dip for an extra flavor kick, or enjoy as a standalone star at your next dinner party.
Spinach and Feta Stuffed Artichokes
Hack your dinner game with these flavor-packed artichokes! Stuffed with spinach and feta, they’re a showstopper that’s surprisingly simple. Get ready to impress with minimal effort.
Ingredients
– 4 large artichokes
– 1 cup frozen spinach, thawed and squeezed dry
– 1 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp lemon juice
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
– 1/4 cup water
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp leaf tips with kitchen shears.
3. Steam the artichokes in a pot with 1 inch of boiling water for 25 minutes until tender when pierced with a knife.
4. Let the artichokes cool for 10 minutes until easy to handle.
5. Gently spread the leaves apart and scoop out the fuzzy choke with a spoon.
6. In a bowl, combine spinach, feta, Parmesan, olive oil, garlic, lemon juice, oregano, and pepper.
7. Stuff the mixture evenly into the center and between the leaves of each artichoke.
8. Place the stuffed artichokes in a baking dish and add 1/4 cup water to the bottom.
9. Cover the dish with foil and bake for 20 minutes.
10. Remove the foil and bake for an additional 10 minutes until the top is golden brown.
Fresh out of the oven, these artichokes boast tender leaves and a creamy, savory filling with a hint of tang from the feta. Serve them as a stunning centerpiece with a drizzle of extra olive oil or alongside grilled chicken for a complete meal.
Sun-Dried Tomato and Olive Stuffed Artichokes
Elevate your appetizer game with these stunning stuffed artichokes. Packed with Mediterranean flavors, they’re surprisingly simple to make and guaranteed to impress at any gathering.
Ingredients
– 4 large artichokes
– 1/4 cup olive oil
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup kalamata olives, pitted and chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 lemon, juiced
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups vegetable broth
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and remove the tough outer leaves.
3. Use kitchen shears to snip the sharp tips from remaining leaves.
4. Cut each artichoke in half lengthwise and scoop out the fuzzy choke with a spoon.
5. Rub all cut surfaces with lemon juice to prevent browning.
6. In a bowl, combine sun-dried tomatoes, olives, garlic, parsley, breadcrumbs, Parmesan, 2 tablespoons olive oil, salt, and pepper.
7. Stuff the mixture firmly into the center and between the leaves of each artichoke half.
8. Arrange artichokes in a baking dish and pour vegetable broth around them.
9. Drizzle remaining olive oil over the stuffed artichokes.
10. Cover tightly with foil and bake for 45 minutes at 375°F.
11. Remove foil and bake uncovered for another 15 minutes until golden brown.
12. Let rest for 5 minutes before serving.
What emerges from the oven are tender artichoke leaves with a savory, tangy filling that melts in your mouth. The sun-dried tomatoes add intense sweetness while the olives provide a briny counterpoint. Serve these warm with crusty bread to soak up the delicious cooking juices, or chill them for a spectacular picnic dish.
Crab and Cream Cheese Stuffed Artichokes
Whip up these show-stopping crab and cream cheese stuffed artichokes that’ll have everyone begging for the recipe. Packed with rich flavor and creamy texture, they’re perfect for impressing guests or treating yourself to something special. Get ready to dive into cheesy, seafood goodness!
Ingredients
– 4 large artichokes
– 1 cup lump crab meat
– 8 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup mayonnaise
– 2 tbsp lemon juice
– 1 tsp garlic powder
– 1/2 tsp paprika
– 1/4 cup breadcrumbs
– 2 tbsp melted butter
– Salt to taste
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp tips from the leaves with kitchen shears.
3. Steam the artichokes in a large pot with 2 inches of boiling water for 25-30 minutes until tender when pierced with a knife.
4. Tip: Let artichokes cool slightly before handling to avoid burns.
5. Carefully spread open the center leaves of each artichoke to expose the choke.
6. Scoop out the fuzzy choke and inner purple leaves using a spoon, creating a cavity for stuffing.
7. In a medium bowl, combine crab meat, cream cheese, Parmesan, mayonnaise, lemon juice, garlic powder, paprika, and salt.
8. Mix until well blended and creamy.
9. Tip: Gently fold in the crab to keep the lumps intact for better texture.
10. Spoon the crab mixture evenly into the cavity of each prepared artichoke.
11. In a small bowl, mix breadcrumbs with melted butter.
12. Sprinkle the buttered breadcrumbs over the top of each stuffed artichoke.
13. Place artichokes in a baking dish and add 1/2 cup water to the bottom to prevent drying.
14. Bake at 375°F for 20-25 minutes until the topping is golden brown and the filling is bubbly.
15. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to avoid burning.
16. Remove from oven and let rest for 5 minutes before serving.
Dig into these luxurious stuffed artichokes where the tender leaves give way to a creamy, savory filling with pops of sweet crab. The crispy breadcrumb topping adds the perfect crunch against the rich interior. Serve them as an elegant appetizer or pair with a crisp salad for a light yet indulgent meal.
Sausage and Mushroom Stuffed Artichokes
Whip up these savory stuffed artichokes that’ll have everyone begging for seconds. Packed with Italian sausage and earthy mushrooms, they’re the ultimate comfort food upgrade. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home.
Ingredients
– 4 large artichokes
– 1 lb Italian sausage
– 8 oz cremini mushrooms
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 2 tbsp minced garlic
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Slice off the top 1 inch of each artichoke and trim the stem to create a flat base.
3. Use kitchen shears to snip off the sharp tips of the remaining leaves.
4. Bring a large pot of salted water to a boil and add the artichokes.
5. Boil the artichokes for 20 minutes until the outer leaves pull away easily.
6. Drain the artichokes and let them cool upside down on a rack.
7. While artichokes cool, heat 2 tbsp olive oil in a skillet over medium heat.
8. Add the Italian sausage and cook for 5 minutes, breaking it into crumbles with a spoon.
9. Stir in the sliced cremini mushrooms and cook for 4 minutes until softened.
10. Add the minced garlic and cook for 1 minute until fragrant.
11. Remove the skillet from heat and stir in breadcrumbs, Parmesan cheese, salt, and pepper.
12. Gently spread the artichoke leaves apart and remove the fuzzy choke from the center using a spoon.
13. Stuff the sausage and mushroom mixture between the leaves and into the center cavity.
14. Place the stuffed artichokes in a baking dish and pour chicken broth into the bottom.
15. Drizzle the remaining 2 tbsp olive oil over the artichokes.
16. Cover the dish with foil and bake for 25 minutes.
17. Remove the foil and bake for another 10 minutes until the tops are golden brown.
18. Let the artichokes rest for 5 minutes before serving.
Each bite delivers a satisfying crunch from the toasted breadcrumbs against the tender artichoke leaves. The rich sausage and umami mushrooms create a deeply savory flavor profile that’s balanced by the artichoke’s natural sweetness. Serve them as a stunning centerpiece for dinner parties or enjoy with a crisp white wine for a cozy night in.
Caprese-Inspired Stuffed Artichokes
Make these vibrant artichokes your next showstopper appetizer! They’re packed with fresh Caprese flavors and guaranteed to impress your guests with minimal effort.
Ingredients
– 4 large artichokes
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup cherry tomatoes, halved
– 8 oz fresh mozzarella, diced
– 1/4 cup fresh basil, chopped
– 2 tbsp balsamic glaze
– 1 lemon, juiced
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke using a sharp knife.
3. Snip the sharp tips off the remaining leaves with kitchen shears.
4. Steam artichokes in a large pot for 25 minutes until tender when pierced with a fork.
5. Carefully spread the leaves apart to create space for stuffing.
6. Scoop out the fuzzy choke from the center using a spoon.
7. In a medium bowl, combine cherry tomatoes, mozzarella, and basil.
8. Drizzle olive oil and lemon juice over the mixture.
9. Season with salt and black pepper.
10. Gently toss the filling to combine all ingredients evenly.
11. Stuff the mixture between the artichoke leaves and into the center cavity.
12. Place stuffed artichokes in a baking dish.
13. Bake at 375°F for 15 minutes until cheese is melted and slightly golden.
14. Remove from oven and drizzle with balsamic glaze.
15. Let rest for 5 minutes before serving.
Keep these beauties warm for the best texture—the leaves should pull away easily revealing the creamy, cheesy filling. The tangy balsamic cuts through the richness perfectly, making them ideal for scooping onto crusty bread or serving as a standalone star.
Quinoa and Veggie Stuffed Artichokes
Ditch the boring sides and level up your dinner game with these flavor-packed artichokes. They’re stuffed with protein-rich quinoa and fresh veggies for a showstopping vegetarian main or side.
Ingredients
– 4 large artichokes
– 1 cup quinoa
– 2 cups vegetable broth
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp leaf tips with kitchen shears.
3. Steam the artichokes in a large pot with 2 inches of boiling water for 25 minutes until tender when pierced with a knife.
4. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
5. Cook quinoa in 2 cups vegetable broth according to package directions, about 15 minutes, then fluff with a fork.
6. Heat 1 tbsp olive oil in a skillet over medium heat.
7. Sauté 1 diced onion for 3 minutes until translucent.
8. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
9. Stir in 1 diced red bell pepper and 1 diced zucchini, cooking for 5 minutes until softened.
10. Combine the cooked quinoa with the sautéed vegetables in a large bowl.
11. Mix in 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup grated Parmesan cheese, 1 tbsp lemon juice, and 2 tbsp chopped fresh parsley.
12. Gently spread apart the artichoke leaves and remove the fuzzy choke with a spoon.
13. Stuff the quinoa mixture evenly between the leaves and into the center of each artichoke.
14. Place stuffed artichokes in a baking dish and add 1/2 cup water to the bottom.
15. Cover with foil and bake at 375°F for 20 minutes.
16. Remove foil and bake for an additional 10 minutes until lightly golden.
You’ll love the tender artichoke leaves paired with the fluffy, savory quinoa filling. Serve them as a stunning centerpiece with a squeeze of lemon or alongside grilled chicken for a complete meal.
Bacon and Cheddar Stuffed Artichokes
Y’all, get ready to level up your appetizer game with these flavor-packed artichokes. They’re stuffed with crispy bacon and melty cheddar for that perfect savory bite. Trust me, these will disappear faster than you can say “more please.”
Ingredients
– 4 large artichokes
– 8 slices bacon
– 1 cup shredded cheddar cheese
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Slice off the top 1 inch of each artichoke and trim the stem to create a flat base.
3. Use kitchen shears to snip off the sharp tips of the artichoke leaves.
4. Bring a large pot of salted water to a boil and add the artichokes.
5. Boil the artichokes for 25 minutes until the leaves pull away easily.
6. Tip: Test doneness by pulling a leaf – it should come off with little resistance.
7. While artichokes cook, chop the bacon into 1/2-inch pieces.
8. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy.
9. Drain the bacon on paper towels, reserving 1 tablespoon of bacon grease.
10. Carefully remove the artichokes from water and let cool for 5 minutes.
11. Gently spread the leaves apart and use a spoon to scoop out the fuzzy choke from the center.
12. In a bowl, combine the cooked bacon, cheddar cheese, breadcrumbs, Parmesan, garlic powder, pepper, and salt.
13. Tip: Mix in the reserved bacon grease for extra flavor and moisture.
14. Stuff the bacon-cheddar mixture between the artichoke leaves and into the center cavity.
15. Drizzle the stuffed artichokes with olive oil.
16. Bake at 375°F for 20 minutes until the cheese is melted and bubbly.
17. Tip: For extra crispiness, broil for the final 2-3 minutes.
18. Remove from oven and let rest for 5 minutes before serving.
Crispy bacon and gooey cheddar create an irresistible texture contrast with the tender artichoke leaves. The savory, cheesy filling pairs perfectly with the slightly bitter artichoke heart. Serve these as a show-stopping appetizer or alongside grilled steak for a complete meal that’ll have everyone reaching for seconds.
Shrimp and Pesto Stuffed Artichokes
Craving something that looks fancy but secretly easy? These shrimp-stuffed artichokes deliver big flavor with minimal effort—perfect for impressing guests or treating yourself.
Ingredients
– 4 large artichokes
– 1 lemon, halved
– 2 cups water
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup prepared pesto
– 1/4 cup grated Parmesan cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp leaf tips with kitchen shears.
3. Rub the cut surfaces with lemon halves to prevent browning.
4. Place the artichokes in a large pot and add 2 cups of water.
5. Steam the artichokes covered over medium heat for 25 minutes until the outer leaves pull away easily.
6. Remove the artichokes from the pot and let them cool for 10 minutes.
7. Gently spread the leaves and use a spoon to scoop out the fuzzy choke from the center.
8. Heat 2 tbsp olive oil in a skillet over medium-high heat.
9. Sauté 3 cloves minced garlic for 1 minute until fragrant.
10. Add 1 lb shrimp and cook for 2-3 minutes per side until pink and opaque.
11. Chop the cooked shrimp into small pieces.
12. In a bowl, combine the shrimp, 1/2 cup pesto, 1/4 cup Parmesan, 1/4 tsp salt, and 1/4 tsp pepper.
13. Stuff the mixture evenly into the prepared artichoke centers and between the leaves.
14. Place the stuffed artichokes in a baking dish and bake at 375°F for 15 minutes until heated through.
15. Serve immediately.
You’ll love the tender artichoke leaves paired with the savory, garlicky shrimp filling—each bite is a perfect balance of earthy and bright. Try serving them as a stunning centerpiece for dinner parties or enjoy with crusty bread to scoop up every last bit of pesto.
Mexican Style Stuffed Artichokes
Toss tradition aside and stuff these artichokes with bold Mexican flavors that’ll have everyone reaching for seconds. Transform humble veggies into a show-stopping side dish packed with zesty, cheesy goodness.
Ingredients
– 4 large artichokes
– 1 lemon, halved
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cotija cheese, crumbled
– 1/4 cup chopped fresh cilantro
– 2 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp garlic powder
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Cut 1 inch off the top of each artichoke and trim the stem to create a flat base.
3. Rub all cut surfaces with lemon halves to prevent browning.
4. Use kitchen shears to snip off the sharp tips of the outer leaves.
5. Place artichokes in a large pot and add enough water to cover halfway.
6. Bring water to a boil over high heat, then reduce to a simmer.
7. Cover and steam artichokes for 25 minutes until outer leaves pull away easily.
8. Remove artichokes from pot and let cool until handleable, about 10 minutes.
9. Gently spread the leaves apart to create space for stuffing.
10. Use a spoon to scrape out the fuzzy choke from the center of each artichoke.
11. In a medium bowl, combine Monterey Jack cheese, cotija cheese, cilantro, olive oil, chili powder, cumin, garlic powder, and salt.
12. Stuff the cheese mixture between the leaves and into the center cavity of each artichoke.
13. Place stuffed artichokes in a baking dish and cover with foil.
14. Bake at 375°F for 15 minutes until cheese is melted.
15. Remove foil and bake for an additional 5 minutes until lightly golden.
16. Let rest for 5 minutes before serving.
Unbelievably creamy cheese melts into every leaf while the artichoke heart stays tender with a slight bite. The chili and cumin give it a warm, smoky kick that pairs perfectly with cold beer or margaritas. Serve these as a shareable appetizer or slice them into wedges for a stunning plating option.
Ricotta and Basil Stuffed Artichokes
Whip up these show-stopping stuffed artichokes that’ll have your taste buds dancing! Creamy ricotta meets fresh basil in a veggie vessel that’s totally Insta-worthy. Perfect for impressing guests or treating yourself to a fancy weeknight dinner.
Ingredients
– 4 large artichokes
– 1 cup whole milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 tablespoons chopped fresh basil
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 lemon, halved
Instructions
1. Preheat your oven to 375°F.
2. Slice 1 inch off the top of each artichoke and trim the stem to create a flat base.
3. Use kitchen shears to snip off the sharp tips of the artichoke leaves.
4. Rub the cut surfaces of the artichokes with the lemon halves to prevent browning.
5. In a medium bowl, combine ricotta cheese, Parmesan cheese, basil, garlic, salt, and pepper.
6. Gently spread the artichoke leaves apart and spoon the cheese mixture between the leaves, working from the outside toward the center.
7. Drizzle the stuffed artichokes with olive oil.
8. Place the artichokes in a baking dish and add 1 inch of water to the bottom of the dish.
9. Cover the dish tightly with aluminum foil.
10. Bake at 375°F for 45 minutes.
11. Remove the foil and continue baking for another 15 minutes until the artichoke leaves are tender and pull away easily.
12. Let the artichokes rest for 5 minutes before serving.
A symphony of textures awaits—tender leaves give way to a rich, herby center that’s pure comfort food magic. Serve these beauties as a stunning appetizer or pair with grilled chicken for a complete meal that feels straight from a trattoria.
Chorizo and Pepper Jack Stuffed Artichokes
Blast your taste buds with this fiery twist on a classic! Spicy chorizo and melty pepper jack cheese transform humble artichokes into a show-stopping appetizer. Get ready to impress with minimal effort and maximum flavor.
Ingredients
– 4 large artichokes
– 1 tbsp olive oil
– 8 oz raw chorizo, casing removed
– 1 cup shredded pepper jack cheese
– 1/2 cup panko breadcrumbs
– 1/4 cup grated parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and snip the sharp tips from the leaves with kitchen shears.
3. Steam the artichokes in a large pot with 2 inches of boiling water for 25 minutes until the outer leaves pull away easily.
4. Tip: Let artichokes cool slightly before handling to avoid burns while stuffing.
5. Carefully spread the leaves open and use a spoon to scrape out the fuzzy choke from the center.
6. Heat olive oil in a skillet over medium-high heat and cook chorizo for 5-7 minutes, breaking it into crumbles until browned.
7. In a bowl, combine cooked chorizo, pepper jack cheese, panko, parmesan, parsley, garlic powder, paprika, and black pepper.
8. Stuff the chorizo mixture between the artichoke leaves and into the center cavity, packing it firmly.
9. Tip: Use a small spoon to get the stuffing deep between the leaves for even flavor distribution.
10. Place stuffed artichokes in a baking dish and pour 1/2 cup of water into the bottom to prevent drying.
11. Bake at 375°F for 20 minutes until the cheese is melted and bubbly and the tops are golden brown.
12. Tip: For extra crispiness, broil for the final 2-3 minutes while watching closely to avoid burning.
Remarkably tender artichoke leaves peel away to reveal a smoky, cheesy interior with a satisfying crunch from the panko topping. The spicy chorizo infuses every bite with bold Southwest flavor that pairs perfectly with a cool lime crema or avocado dip. Serve these as a shareable centerpiece at your next gathering—they’re guaranteed to disappear fast!
Artichokes Stuffed with Spinach Dip
Elevate your appetizer game with these artichokes stuffed with creamy spinach dip. Expect major flavor bombs and serious crowd-pleasing power—perfect for parties or indulgent snacking.
Ingredients
– 4 large artichokes
– 1 cup frozen spinach, thawed and drained
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/4 cup sour cream
– 2 cloves garlic, minced
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 tsp red pepper flakes
Instructions
1. Preheat oven to 375°F.
2. Trim artichoke stems to create a flat base.
3. Cut 1 inch off the top of each artichoke.
4. Use kitchen shears to snip off the sharp tips of the leaves.
5. Place artichokes in a large pot and cover with water.
6. Bring water to a boil over high heat.
7. Reduce heat to medium and simmer for 30 minutes until leaves pull off easily.
8. Drain artichokes and let cool for 10 minutes.
9. Gently spread open the center leaves to expose the choke.
10. Use a spoon to scrape out the fuzzy choke and inner purple leaves.
11. In a medium bowl, combine spinach, cream cheese, mayonnaise, Parmesan, sour cream, garlic, lemon juice, salt, black pepper, and red pepper flakes.
12. Mix thoroughly until smooth and well-combined.
13. Stuff each artichoke cavity generously with the spinach dip mixture.
14. Place stuffed artichokes in a baking dish.
15. Cover dish with aluminum foil.
16. Bake for 20 minutes at 375°F.
17. Remove foil and bake for an additional 10 minutes until golden and bubbly.
18. Let rest for 5 minutes before serving. Creamy, garlicky spinach dip melds perfectly with the tender, slightly bitter artichoke leaves. Serve these warm with extra lemon wedges for squeezing, or pair with crispy bread for dipping into the leftover goodness.
Panko-Crusted Stuffed Artichokes
Transform ordinary artichokes into crispy, flavor-packed masterpieces with this easy recipe. Tear into golden panko crust to reveal a savory, cheesy filling that’ll have everyone begging for seconds.
Ingredients
– 4 large artichokes
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups water
Instructions
1. Preheat your oven to 375°F.
2. Trim the top 1 inch off each artichoke and remove the tough outer leaves.
3. Use kitchen shears to snip the sharp tips from remaining leaves.
4. Scoop out the fuzzy choke from the center using a spoon.
5. In a medium bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, and 2 cloves minced garlic.
6. Drizzle in 1/4 cup olive oil and 1 tsp lemon juice, then mix until crumbs are evenly coated.
7. Season the mixture with 1/2 tsp salt and 1/4 tsp black pepper.
8. Stuff the breadcrumb mixture firmly into the center and between the leaves of each artichoke.
9. Place the stuffed artichokes upright in a baking dish.
10. Pour 2 cups water into the bottom of the dish around the artichokes.
11. Cover the dish tightly with aluminum foil.
12. Bake at 375°F for 45 minutes.
13. Remove the foil and bake for another 15 minutes until the panko topping is golden brown and crispy.
14. Let rest for 5 minutes before serving.
Heavenly crisp panko gives way to tender, garlic-infused artichoke leaves with a rich Parmesan center. Serve these straight from the oven with lemon wedges for squeezing, or chop them into a stunning salad topping for maximum crunch factor.
Lentil and Herb Stuffed Artichokes
Just when you thought artichokes couldn’t get better, we’re stuffing them with protein-packed lentils and fresh herbs. This dish brings Mediterranean vibes to your table in under an hour. Get ready for a flavor explosion that’ll make your taste buds dance!
Ingredients
– 4 large artichokes
– 1 cup brown lentils
– 2 cups vegetable broth
– 1/4 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh mint
– 1 lemon
– 3 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Rinse 4 large artichokes under cold water.
3. Trim the stems to create a flat base, allowing them to stand upright.
4. Cut off the top third of each artichoke using a sharp knife.
5. Use kitchen shears to snip the sharp tips from remaining leaves.
6. Combine 1 cup brown lentils and 2 cups vegetable broth in a saucepan.
7. Bring to a boil, then reduce heat to low and simmer for 25 minutes until lentils are tender but not mushy.
8. Drain any excess liquid from the cooked lentils.
9. In a mixing bowl, combine cooked lentils with 1/4 cup olive oil, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, minced garlic from 3 cloves, juice from 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper.
10. Gently spread the artichoke leaves apart with your fingers to create space for stuffing.
11. Spoon the lentil mixture between the leaves, working from the outside toward the center.
12. Place stuffed artichokes in a baking dish.
13. Add 1 inch of water to the bottom of the baking dish to create steam during baking.
14. Cover the dish tightly with aluminum foil.
15. Bake at 375°F for 35 minutes until artichoke hearts are tender when pierced with a fork.
16. Remove foil and bake for an additional 5 minutes to lightly brown the tops.
17. Let rest for 5 minutes before serving.
More than just pretty on a plate, these artichokes offer a satisfying contrast between the tender leaves and hearty lentil filling. The fresh herbs cut through the richness, making each bite bright and balanced. Serve them as a stunning centerpiece for dinner parties or enjoy as a complete meal with crusty bread for dipping into the flavorful juices.
Conclusion
Gourmet dining is within reach with these 28 delicious stuffed artichoke recipes! From classic to creative, there’s something for every home cook. Try one, leave a comment with your favorite, and share this roundup on Pinterest to inspire others. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
