Learn how to make these deliciously simple Italian-style baked and stuffed globe artichokes. They are packed with fragrant herbs, extra virgin olive oil and Parmigiano, and are a perfect way to use a surplus from the garden or allotment.
If you’re looking to expand your repertoire of Italian recipes, whole globe artichokes are a fantastic choice. They look like a flower about to bloom and make an impressive, flavourful side dish or starter.
Note: globe artichokes are not the same as Jerusalem artichokes. A little confusion at the farm shop once taught me that lesson — I ended up buying both and enjoyed experimenting. (Jerusalem artichokes are excellent roasted or made into chips, but today’s recipe focuses on globe artichokes.)
How easy are globe artichokes to cook?
This stuffed artichoke recipe is wonderfully simple and forgiving. You gently loosen the leaves, stuff them with a fragrant breadcrumb mixture, then bake the artichokes until tender. It’s a fun dish to eat too — you pull the leaves off one at a time and scrape the tender base with your teeth.
The filling combines wholemeal breadcrumbs, dried herbs, garlic seasoning, Parmigiano (finely grated) and extra virgin olive oil. The olive oil and cheese bring rich Italian flavours, while the herbs keep the dish aromatic and balanced.
More recipes you might like
If you enjoy Italian flavours, try these other recipes I love: Chocolate Salami and Melanzane Parmigiana. Here are a few more ideas for comforting home cooking:
- Lamb stew and dumplings (slow cooker recipe)
- Cheesy leeks and bacon linguine
- Branston Pickle sausage casserole
- Crushed potatoes
How to Make Italian Baked & Stuffed Globe Artichokes
Italian Baked & Stuffed Globe Artichokes Recipe
Author: Vikkie Lee
Deliciously simple baked and stuffed globe artichokes filled with Italian herbs, olive oil and Parmigiano. Ideal as a side or starter and especially satisfying if you have fresh artichokes from the garden.
Prep Time: 20 mins · Cook Time: 1 hr 20 mins · Total Time: 1 hr 40 mins · Serves: 4
Ingredients
- 4 globe artichokes — stalks removed, leaves loosened and rinsed
- 3 cups wholemeal breadcrumbs
- 2–3 tbsp finely grated Parmigiano (Parmigiana)
- 1 tbsp dried mixed herbs (Italian herb mix)
- 1 tsp garlic salt
- ½ tsp freshly ground black pepper
- ¼ cup extra virgin olive oil (plus 1–2 tbsp extra for drizzling)
- Water (for the roasting tin, about 1″ / 2–3 cm deep)
Instructions
- Preheat the oven to 190°C (375°F).
- Prepare the artichokes: trim the top off each artichoke and snip away any tough or ragged leaf edges. Rinse and shake off excess water.
- Gently pull the outer leaves slightly apart to make room for the stuffing. Work carefully so the artichoke remains intact.
- In a bowl combine the wholemeal breadcrumbs, grated Parmigiano, dried mixed herbs, garlic salt and black pepper. Stir in ¼ cup of olive oil until the mixture is evenly moistened.
- Stuff the breadcrumb mixture into each leaf, pressing gently so it sits between the leaves and at the base.
- Place the stuffed artichokes in a deep roasting tin. Drizzle each with the remaining olive oil. Pour water into the tin to a depth of roughly 1 inch (2–3 cm) — the water will create steam and keep the artichokes moist while they cook.
- Loosely cover the tin with foil and bake for about 1 hour and 10 minutes, or until the leaves pull away easily and the base is tender when pierced with a knife.
- Remove the foil for the last 10 minutes of baking if you want a slightly crisp top to the stuffing. Serve warm as a side dish or an antipasto, scraping the tender bits of artichoke from the leaves and enjoying the cheesy breadcrumb filling.
Tips: If you prefer, mix the olive oil with a little water and use a spray bottle to moisten the artichokes before baking. Fresh lemon juice squeezed over the finished artichokes brightens the flavours; a scattering of extra grated Parmigiano adds richness.
