The Best Stuffed Artichokes

Recipe View Gather all your ingredients. (5 minutes)

Recipe View Prepare the Artichokes: Cut off the top 1/4 of each artichoke and discard. Trim the top 1/2 inch from the remaining leaves. Cut off the bottom inch from the stalk to create a flat base. Turn the artichoke upside down and gently bang it on a surface to loosen the leaves. (15 minutes)

Recipe View Lemon Zest and Rub: Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut the lemon in half and rub the cut leaves and stem of each artichoke with lemon to prevent browning. (5 minutes)

Recipe View Prepare the Filling: In a medium bowl, combine the reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons of salt, and pepper. Stir well to combine. (5 minutes)

Recipe View Stuff the Artichokes: Carefully sprinkle the bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work the mixture evenly into each crevice of each artichoke until all the mixture is used. (20 minutes)

Recipe View Cook the Artichokes: Pour water into the bottom of a Dutch oven. Add the remaining 2 teaspoons of salt. Set the artichokes in the pot so that they are touching, which helps them remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil, then reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.

Recipe View Rest and Serve: Let the artichokes stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. (10 minutes)

Recipe View Serve warm or at room temperature. Enjoy dipping the artichoke heart and leaves in lemony mayo or melted butter for an extra burst of flavor.