Stuffed Artichokes: the recipe for a simple and tasty side dish au gratin

Stuffed artichokes are a healthy, vegetarian recipe made with a filling of breadcrumbs, grated pecorino cheese, parsley and garlic. Super easy to make, this recipe is without meat or eggs, and you can serve it as a side dish or an appetizer together with your favorite main course.

This filling is very versatile, it can be used to stuff all kinds of vegetables, from mushrooms to peppers, to zucchini, and if you don't add grated pecorino cheese this recipe becomes perfect even for vegan or dairy-free diets.

In the recipe, the artichokes are first cleaned, blanched, stuffed and baked. Choose artichokes with a spherical and compact shape, characterized by a very tender heart and a sweet and delicate flavor.

So let’s find out how to make stuffed artichokes au gratin by following our step-by-step recipe and tips.

How to eat a Stuffed Artichoke

In order to eat a stuffed artichoke without making a mess, it is important to learn how to eat it. Start by tearing off the outer petals and use your teeth to eat only the lower part of the leaf, not the sharpest part.
As you eat, discard the petals until you get to the center of the artichoke. Once the filling is uncovered, you can also eat it with a fork along with the artichoke stems.

Stuffed Artichokes Variations

You can replace the pecorino cheese with parmesan cheese, or a stringy cheese cut into small pieces to the filling.

For vegan stuffed artichokes, leave out the cheese or replace it with a vegan-friendly option.

Sicilian stuffed artichokes are made with a filling of breadcrumbs, parsley, capers and anchovies. Simply heat breadcrumbs for a few minutes in a small saucepan with oil and a garlic clove. Turn off the heat and add a tablespoon of chopped capers, 4-5 salted anchovies and parsley. Stuff the cleaned and blanched artichokes, then bake them for 30 minutes at 180°C.

For a richer recipe, you can add chopped thyme and grated lemon zest, or raisins and pine nuts.

What to serve with Stuffed Artichokes

You can serve stuffed artichokes with your favorite main dish such as chicken, lamb, eggs or even dairy products.

Tips for making Stuffed Artichokes Au Gratin

Before cleaning the artichokes, it is best to rub your fingers with lemon, to make sure that your hands do not blacken. Alternatively you could use gloves, so you would also avoid pricking yourself with the outer petals.

To remove the thorny side of the artichoke, you can use a sharp knife or a corer.

How to store Stuffed Artichokes

The stuffed artichokes au gratin can be stored in the refrigerator, in a special airtight container, for 1-2 days. Freezing is not recommended.

How to make Stuffed Artichokes

Grate the pecorino cheese.

Chop the parsley with a knife.

Grate the stale bread, transfer it to a bowl and add the parsley.

Add the grated pecorino cheese.

Clean the stems of the artichokes.

Chop the stems of artichokes with a knife together with the garlic clove.

Add the stems of artichokes to the mixture of bread, parsley and cheese and season everything with two tablespoons of extra virgin olive oil and a grind of pepper.

Remove the most fibrous outer petals from the artichokes.

Cut off the tips from the petals.

Transfer the peeled artichokes to a bowl with water and the juice of half a lemon for ten minutes.

Rinse the artichokes well and boil them in lightly salted water for ten minutes. Drain and place the artichokes on a cutting board upside down.

Remove any beard.

Spread the petals of the artichokes with your hands so that they can collect the filling.

Stuff the artichokes with the mixture of bread, cheese and parsley.

Transfer one artichoke at a time to an oiled baking dish.

Make sure the artichokes are well attached to each other.

Drizzle with extra virgin olive oil, add the water and bake at 180° C (356° F) for about thirty minutes.

Remove the artichokes from the oven, let them cool and serve.