Baked Stuffed Artichokes

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Sam Jones/Quinn Brein
The Editors
Serves 4
Preparation Method
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If you have only ever had artichokes in dip, then this recipe for Baked Stuffed Artichokes may be just what you need to explore the incredible goodness of artichokes. Chopped fresh mint combined with garlic makes an aromatic stuffing between artichoke leaves. Serve these stuffed artichokes as a side dish or an appetizer. However, if you still prefer dip, we’ve got you covered: Spinach Artichoke Dip.

4 medium artichokes
8 tablespoons (1 stick) butter
2 garlic cloves, minced
4 anchovy fillets, minced
3 cups unseasoned bread crumbs
6 tablespoons chopped fresh mint
4 tablespoons chopped fresh parsley
1 teaspoon salt
healthy pinch of cayenne
1 cup dry white wine
1/2 cup olive oil

1. Wash and trim the artichokes, removing the thin inner leaves and fuzzy choke.

2. Melt the butter in a large skillet. Add the garlic and anchovies, then stir over medium heat for 30 seconds. Stir in the bread crumbs and blend well so that the crumbs absorb the melted butter. Remove from the heat and mix in the mint, parsley, salt, and cayenne.

3. Preheat the oven to 375°. Spread apart the leaves of each artichoke and stuff with the bread crumb mixture. Spoon some of the stuffing into the center cavity. Pour the wine and olive oil into a shallow baking dish. Set the artichokes in the liquid and cover the dish with aluminum foil. Bake for 30 minutes. Uncover and continue baking for an additional 15 minutes.

4. Serve the artichokes hot or at room temperature.

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The Almanac Chefs

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