Cheesy - Easy Baked Stuffed Artichokes
These gorgeous looking stuffed artichokes are heavenly. Sucking out the luscious flesh with the cheese stuffing is pure pleasure. Stuffed artichokes are perfect as a side dish or as an appetizer. Eat this with your hands; pull out each leaf, one at a time, loaded with cheesy goodness.
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Ingredients
- 3 globe artichoke
- 1 lemon large
- 1 cup breadcrumbs homemade or store-brought
- 1/2 cup pecorino romano cheese grated
- 1/2 cup mozzarella cheese diced
- 1/4 cup parsley finely chopped
- salt and pepper
- 1 lemon for serving
Instructions
- Preheat the oven to 350 degrees F.
Preparing the artichokes
- Squeeze the lemon into a bowl of water. Save the lemon half to rub the cut artichokes.
- Trim the artichokes by removing the stems and chopping off an inch from the top. Remove a few of the bottom leaves and cut the thorny end of the leaves with scissors. Loosen up the buds by pulling the leaves apart, exposing the cavities in between.
- Rub the lemon onto the cut part and submerge the ready artichoke heads into the water bath.
Making the stuffing
- Combine the cheeses with the breadcrumbs and season them with salt and pepper. Add the chopped parsley.
- Start stuffing the artichoke from it's outer leaves and work your way to the middle. Push the stuffing between the leaves.
- Arrange the artichokes in a deep baking dish, and enough water to cover the bottom of the artichokes (about an inch).
Cooking
- Cover and bake for 45 minutes to an hour, or until the outer leaves are easily pulled off. Squeeze fresh lemon and serve.
