Learning to stuff artichoke hearts, two options of stuffing to fit everyone's needs.

Delish stuffed artichokes that are easy and simple to do and a great crowd pleaser.

Picking out your artichoke
Did you know that artichokes are at their peak March through May, you can get the best quality at this time. I recommend medium sized artichokes that are fairly open.

Cutting up an artichoke, careful the tips are a bit sharp.

Cutting up an artichoke


The best way to prep an artichoke

Prepping the Artichoke to get stuffed.

Prepping the artichoke
Fill a bowl with water and a squeeze 1 lemon to place the prepped artichokes in, so that they can soak and get rid of any impurities.
At the bottom of the artichoke peel off the first two layers of leaves and toss the excess petals. Chop the bottom of the Artichoke so it can sit flat in a pot, save the stem by peeling them and setting aside. Cut the tip off the top to expose the inside, and lastly using a pair of kitchen shears trim each leaf so that the tips are off. The tips can be prickly, so this will not only make a much nicer presentation but keep your guests from pain when eating (a party win). You’ll want to scrape out the fuzzy stuff on top of the heart with a spoon or a melon baller, it’s inedible.

Pre-heat the oven to 375

Cooking the Artichoke
Place them in a pot so that they fit snuggly together this will keep them from floating everywhere. Fill with water, add a tablespoon of salt, cover and boil for about 30 minutes. Once done pull them off the heat and place under cold water to stop the cooking, I placed a cookie sheet over the sink and let them drain upside down while I made the stuffing.

Here are a few options for stuffing artichokes, but almost any stuffing pairs up very well with this rich veggie. I had some leftover stale bread that I chopped up finely and used in place of the seasoned bread crumbs, but I made this the other week and followed my Classic Italian Stuffing version below.

Stale bread, such a useful ingredient.

Stale bread, such a useful ingredient.

Classic Italian Stuffing

  • 1 cup of Italian seasoned panko bread crumbs
  • 1/2 cup of fresh parmesan
  • 1/4 lb of turkey sausage
  • 1/3 cup of peppadews finely chopped
  • 3-4 T of olive oil
  • 2 T of parsley
    Toss all together until the filling is moist and evenly coated with the oil.

Red Quinoa Stuffing *Gluten Free

  • 1 cup of red Quinoa
  • 1 tsp of Mediterranean seasoning
  • 1 3/4 cups water.
Yep, I can tell I'm cooking

Yep, I can tell I’m cooking

(Make this ahead of time and pull out when ready)

Combine with ingredients below

  • 1/2 cup of fresh grated parmesan
  • 1/4 cup of peppadews finely chopped
  • 3-4 T of olive oil
  • 2 T of parsley
  • 2 T of mint

Drizzle with olive oil onto each one
add a bit of water at the bottom of the pan (just don’t hit the stuffing, or it gets sloppy).

Stuffing the Artichoke

Stuffed Artichoke , in a steam bath.

Stuffed Artichoke , in a steam bath.

Gently pull back the leaves of the artichoke and place stuffing into each little section, place in a small casserole dish (pack tightly if possible) and toss in the oven for about 30 minutes covered, and 10 minutes uncovered.

Stuffed artichokes are one of those appetizers that people love and are intrigued by, however often guests aren’t quite sure how to eat it. Don’t hesitate, perform the training, the treats will be devoured right after, I can almost guarantee it!

Baked Artichoke Hearts a Healthy Appetizer

Baked Artichoke Hearts a Healthy Appetizer