Baked Stuffed Artichoke recipe (2024)

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My Baked Stuffed Artichoke recipe is a delicious recipe to make as an appetizer or even a light meal! It is buttery, filling and just amazing! Save this to Pinterest so you can find it later!

When I was pregnant with Roman, Kevin and I would go on date nights to an Italian restaurant in St. Charles, Ill. This was a few years before we moved here, and at the time we only had Keira so we would make a point of going on a date at least once a month. During my pregnancy I had a difficult time eating meat for the first 25 weeks and I became obsessed with the stuffed artichoke appetizer at this particular restaurant. It was packed with butter, garlic, bread crumbs and cheese and tasted like heaven. I’ve always been an artichoke lover so it isn’t a huge surprise that I loved it. But I would eat every little bit of this and would crave it until I had it again. So, I decided to make a Baked Stuffed Artichoke recipe of my very own.

Book things…

Now, this recipe in particular was going to be in my recipe book due out in fall of 2024. However, while I could make a meal of this, I realized that for most people this would be an appetizer or a shared meal. So I pulled it from the book and decided to put it here instead. Part of me is sad it isn’t going to be included in the book because it is just so dang good, but the other part of me feels lucky that I still get to share it with you here now.

My Stuffed Artichoke recipe

Before we go any further I want to tell you my Baked Stuffed Artichoke recipe not a light recipe. This thing is stuffed with cheese, breadcrumbs and slathered in butter. If you were looking for a healthy stuffed artichoke recipe, then you can stop after steaming these. As a child, we would eat these for dinner as a side. My dad would steam them and then serve them up with some melted butter for dipping. That might be the healthiest way of preparing these. However, you would be skipping the best part – the part where you have the delicious artichoke flavor with layers of garlic, cheese, bread crumbs, fresh herbs and butter. There’s also some chicken broth and white wine mixed in too. My goal was to make the Baked Stuffed Artichokes as close to that Italian restaurant version as possible, and that recipe was decadent. This one is too.

Prepping for cooking

To prep the artichoke for cooking, I first cut the stem off at the bottom. This helps them to stand on their own when baking. I also cut about an inch off the top of the plant. This allows you to easily open up the leaves to stuff them. Then I snip the tops of each leaf with kitchen sheers. Again, this helps with stuffing and it is a more pleasant experience when you don’t have to worry about the tops of the leaves poking your fingers. Lastly, I will remove some of the small, tough leaves near the base of the artichoke where the stem was removed. These leaves are often tough and even with a double cooking process here will remain tough and difficult yo eat. In the photos, you can actually still see a few. Just take off all those smaller ones poking out from the bottom.

Cooking the artichokes

My Baked Stuffed Artichokes recipe has a few steps when it comes to making them. First, I steam them to soften them up while I make the stuffing. If you do these two things at once, you can save yourself some time. Once they have cooled, I place them in the baking dish and use my fingers to open them up. I begin at the middle and then work my way out. I find this makes it easier for some reason and also gives me plenty of room to stuff. Once they are stuffed, they are put in the oven for 15 minutes to let everything melt together. Because this is a two-step process, this recipe takes a little longer than most appetizer-kind-of-recipes, but I personally feel like all the beautiful flavors are worth it.

Eating stuffed artichokes

If you have never eaten a Baked Stuffed Artichoke before then you might be wondering how to eat this. Basically, you pull the leaves off where they are connected to the plant. The “meat” that you are going to eat begins about halfway down the plant leaf to where it was connected. You put the whole leaf between your teeth (with all of that good stuff piled on top) and then you drag your teeth across it as you pull the leaf out. It always reminds me of eating crab legs – a bit of effort for big flavor reward. ( I realize the two processes are nothing alike but it is all about the effort.)

Appetizer or light meal?

I mentioned above that when I was little my dad would serve these as a side dish. We would often eat the non-stuffed artichokes as a counterpart to steak or something simple. However, making these Baked Stuffed Artichokes really takes them to a whole different level. There’s enough filling here that you could eat this as a light dinner meal. You could also serve this as an appetizer for several people to share. Personally, I know Kevin and I could each eat one of these and call it dinner.

Can I make this ahead of time?

I know this question will come up so let’s just chat about it now. I think you can steam the artichokes 24 hours ahead of time and store the in the refrigerator. You can also make the stuffing mix a few hours in advance. I would wait to assemble them right before you are going to serve them just so things don’t get soggy.

Tips for making my Baked Stuffed Artichoke recipe

• Make sure to use fresh herbs and the best extra virgin olive oil you can find. Both will really enhance the flavors in the breading and the artichoke.
• You may notice in the recipe does not include any salt and pepper as part of the actual recipe. Instead, I say use salt and pepper to taste. The reason is because the butter is salted. I personally use regular chicken broth too. You can use low sodium if you prefer it. Based on those two things, I always tend to salt a little bit at the end but this is not a recipe where you will feel like you need a lot of that. As always I recommend using coarse sea salt verses a table salt.
• I use a Pinot Grigio in my Baked Stuffed Artichoke recipe but you can use whatever dry white wine you prefer.
• Pay attention to the prep paragraph above. It will make for a more pleasant eating experience.
• If you have leftovers, you can save these for up to 24 hours. You can save them as a full artichoke in an airtight container or you can cut them in half, lay them in an airtight container. I don’t recommend going passed 24 hours because the stuffing may get soggy. If you cut them in half you might be able to push it to 48 hours.

Looking for more appetizer ideas or light meals?

If you are looking for more appetizer ideas or even light meals, try these posts.

• Easy Spinach Artichoke Dip {HERE}
• Buffalo Chicken Dip {HERE}
• Cauliflower Steaks {HERE}
• Chimichurri Shrimp Skewers {HERE}
• Smoked Salmon Crostini {HERE}
• Homemade Soft Pretzels {HERE}
• Sausage Stuffed Mushrooms {HERE}
• Bacon Wrapped Dates {HERE}

Thank you for visiting today, friends! I hope that you love my Baked Stuffed Artichoke recipe and that you’ll come back again. You can find a full, printable recipe below!