Buttery stuffed artichokes

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Buttery stuffed artichokes are a delightful dish that combines tender artichoke leaves with a rich, flavorful stuffing. Each leaf is coated in a buttery mixture, blending savory herbs, garlic, and breadcrumbs to create a perfect balance of texture and taste. The heart of the artichoke becomes a decadent centerpiece, soaking up all the delicious flavors. Whether served as a side dish or a satisfying appetizer, these artichokes are sure to impress at any gathering.

What makes this dish truly special is the way the buttery stuffing enhances the natural earthiness of the artichokes. As you pull each leaf through your teeth, you get a burst of buttery goodness followed by the soft and tender artichoke flesh. It’s a comforting yet elegant recipe that’s perfect for both casual dinners and festive occasions.

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Ingredients for Buttery Stuffed Artichokes

• 4 large artichokes
• 1 cup breadcrumbs (preferably seasoned)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/2 cup unsalted butter, melted
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges (for serving)

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Step 1: Prepare the Artichokes

Start by trimming the artichokes. Using a sharp knife, cut off the top inch of each artichoke to remove the tough, spiky tips. Trim the stems so the artichokes can sit upright. Using kitchen scissors, snip the pointed ends of the remaining leaves for a smoother finish. Rinse the artichokes thoroughly under cold water, gently spreading the leaves to clean between them.

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Step 2: Steam the Artichokes

Place the trimmed artichokes in a large pot with about 2 inches of water. Bring the water to a boil, then cover and reduce the heat to a simmer. Steam the artichokes for 25-30 minutes, or until the outer leaves can be easily pulled off. Remove from the pot and let cool slightly.

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Step 3: Prepare the Stuffing

In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, parsley, and minced garlic. Stir in the melted butter and olive oil until the mixture is evenly coated. Add salt and pepper to taste.

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Step 4: Stuff the Artichokes

Once the artichokes are cool enough to handle, gently pull the leaves apart to create space for the stuffing. Spoon the breadcrumb mixture between the layers of leaves, ensuring each one gets a generous coating. Press some of the stuffing into the center of each artichoke as well.

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Step 5: Bake the Artichokes

Preheat your oven to 375°F (190°C). Place the stuffed artichokes in a baking dish and drizzle with a little extra olive oil for added moisture. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes to achieve a golden, crispy topping.

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Step 6: Serve and Enjoy

Serve the artichokes warm with lemon wedges on the side for a bright, zesty finish. Each leaf is perfect for dipping and savoring with the buttery stuffing.

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Storage Instructions

To store leftover buttery stuffed artichokes, allow them to cool completely before placing them in an airtight container. They can be refrigerated for up to 3 days. For best results, reheat them in a 350°F (175°C) oven for about 10-15 minutes to restore their crispy topping and warm the stuffing. Avoid microwaving, as it may make the stuffing soggy.

If you’d like to freeze the artichokes, wrap them individually in plastic wrap and then in foil. Store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

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Estimated Nutrition

Per serving (1 artichoke):

• Calories: 320
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 640mg
• Carbohydrates: 28g
• Fiber: 7g
• Sugars: 2g
• Protein: 10g

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Frequently Asked Questions

Can I prepare stuffed artichokes in advance?

Yes! You can assemble the stuffed artichokes a day ahead, cover them tightly with plastic wrap, and refrigerate. When ready to bake, simply proceed with the oven instructions.

Do I need to boil or steam the artichokes before stuffing them?

Steaming the artichokes softens the leaves and ensures they’re tender before baking. Skipping this step may leave them too firm.

Can I use frozen or canned artichokes for this recipe?

Fresh artichokes are ideal for this dish. While frozen or canned hearts can be used in some recipes, they won’t hold the stuffing or develop the same texture.

What dipping sauces pair well with stuffed artichokes?

Garlic butter, aioli, or a tangy lemon yogurt sauce make excellent dipping options.

How can I make this recipe gluten-free?

Simply substitute the breadcrumbs with gluten-free panko or crushed gluten-free crackers for a similar texture and flavor.

What’s the best way to eat a stuffed artichoke?

Pull off individual leaves, scrape the stuffing and tender portion with your teeth, and discard the tough outer parts. When you reach the heart, enjoy it whole—it’s the best part!

Can I add other herbs or seasonings to the stuffing?

Absolutely! Try adding fresh thyme, rosemary, or red pepper flakes for extra flavor.

What main dishes pair well with stuffed artichokes?

They complement grilled meats, roasted chicken, or pasta dishes beautifully, making them a versatile addition to any meal.

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