Stuffed Artichokes

The best way to enjoy an artichoke! Onions, garlic, butter, and bread crumbs mixed with Parmesan make a delectable stuffing in this healthy, pretty side dish.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Meme


  • 4 artichokes
  • 1 lemon  you'll need the juice & the zest
  • 3/4 tsp salt divided
  • 4 tsp butter
  • 1 small onion finely diced {about 1 cup}
  • 2 cloves garlic minced
  • 2/3 cup whole grain bread crumbs from about 2 slices bread
  • 1/4 tsp cayenne pepper
  • 1/3 cup freshly grated Parmesan cheese


  • Cut the stems off of the artichokes. Cut the top of the artichoke off {about 1/3 way down the artichoke}. Snip off any remaining pointy ends of the leaves. Zest the lemon, and reserve for stuffing.
  • Fill a large pot with water and add artichokes. Squeeze half of the lemon {reserve at least 1 tablespoon of lemon juice for stuffing} over the artichokes and sprinkle with 1/2 tsp salt.
  • Bring water to a boil, and cook artichokes for 20 minutes.
  • Drain upside down on a plate or cooling rack for 15 minutes.
  • Preheat oven to 400°F.
  • Meanwhile, melt the butter over medium heat in a small skillet. Add onions, and saute for about 10 minutes. Stir in garlic and bread crumbs. Cook for 2 minutes, stirring often. Stir in 1 tablespoon lemon juice, 1/4 tsp reserved lemon zest, cayenne pepper, and remaining 1/4 tsp salt
  • Remove from heat and set aside to cool for a few minutes.
  • Once the artichokes have drained, put them on a baking sheet or baking dish. Push the leaves out a good bit to give you room to put the stuffing in.
  • Stir together bread crumb mixture and Parmesan cheese.
  • Take a small spoon and spoon a small amount into the leaves. It's best to pack it in there pretty well, so it'll stay on the leaves after they are cooked.
  • Repeat process with all the artichokes until the stuffing is gone.
  • Cover lightly with foil and bake in preheated for 15 minutes. Remove foil, and bake another 10 minutes. Enjoy!