Shared by nadia.festoso
Health Conscious
Preparation Time 30 minutes
Allergens Lactose
Cuisine Italian

Stuffed Artichokes

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  • 4 jumbo artichokes
  • 2 lemons, juiced
  • 1 lemon
  • 8 to 10 garlic cloves, diced
  • 1 cup grated Parmigiano or Romano cheese
  • Extra virgin olive oil
  • Salt and pepper


Fill a large pot 3/4 way full with water and lemon juice. Bring to a boil. Add the artichokes and blanch for 20 minutes until tender. Drain, cool, and set aside.

Remove the outer layer of leaves (1 to 2 rows). Cut the artichokes in half, remove choke, and trim and peel stem. Cut 1 lemon in half. Rub each half artichoke with halfed lemon.

Stuff each artichoke loosely with garlic, parsley, grated cheese, drizzle olive oil, salt and pepper to taste (ensure you get ingredients between leaves).

Put the artichokes in a baking dish, place in preheated 375 degree F oven and bake for 45 minutes uncovered.


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