The oven-baked artichokes stuffed without meat are a light, vegetarian, and flavorful variation of the classic traditional dish. Perfect as a fancy side dish or main course, they combine the creaminess of the stuffing with the crunchiness of the gratin, using simple and genuine ingredients.
Thanks to oven cooking, the artichokes become tender and tasty, while the stuffing – based on stale bread, cheese, aromatic herbs, and extra virgin olive oil – creates an irresistible golden crust. They are easy to prepare and adapt to many variations, perfect for those looking for a recipe without meat but full of flavor!
Discover all the secrets to prepare them at their best and make your stuffed artichokes perfect and irresistible!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 3/4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the oven-baked artichokes stuffed without meat:
- 7 artichokes
- 4.2 oz stale bread
- to taste milk (at room temperature)
- 4.2 oz scamorza (normal or smoked)
- 1 medium egg (at room temperature)
- to taste fine salt
- to taste black pepper
- 1 clove fresh garlic
- to taste chopped parsley
- 1 lemon (juice)
- 1/4 cup dry white wine
- to taste extra virgin olive oil
Tools for the oven-baked artichokes stuffed without meat:
- 1 Baking Dish diameter 8-9 inches
- 2 Bowls glass
- 1 Knife serrated
- 1 Knife
Steps for preparation and cooking of the oven-baked artichokes stuffed without meat:
Remove the outer tough leaves of the artichokes until you reach the more tender ones, cut off the top of the artichokes (about 1 inch) to remove all the thorns, then shorten the stem. Peel the stem, remove the fibers, cut it into pieces, and place it in a bowl with water and the lemon juice (this way they don’t darken).
Gently spread the leaves of the artichokes with your hands and with a knife remove any internal fuzz. Place the artichokes in the water.
With a serrated knife, cut the bread into thin slices and then into pieces, place it in a bowl, cover it with room temperature milk, and let it rest for about ten minutes so the bread softens well; then squeeze it well and put it in another bowl.
Add the egg, salt, pepper, finely chopped garlic clove, and chopped parsley, mix well until you get a homogeneous mixture, then add the scamorza cut into small cubes and mix well.
Drain the artichokes from the water and lemon and dry them with a cloth or paper towel, then spread the leaves again with your fingers and fill them with the stuffing, pressing well to compact it, do the same procedure with all the available artichokes. If you use large artichokes, use only 6.
In a baking dish with a diameter of 8-9 inches, put the white wine (it must cover the bottom of the dish), add a drizzle of extra virgin olive oil, add the cut stems, and then place the artichokes upright, side by side.
Cover the dish with a sheet of aluminum foil and bake the artichokes in a preheated oven at 350°F for 30 minutes, then remove the aluminum and continue cooking for another 10 minutes, to brown the surface.
Serve the artichokes hot or at room temperature.
COOKING IN THE AIR FRYER:
Place the artichokes in a suitable baking dish, then pour in a little white wine and oil, put in the stems, and cook at 320°F for 15 minutes, then at 350°F for 10 minutes, if you want extra browning, increase to 400°F for the last 3 minutes.
FAQ (Frequently Asked Questions)
Which artichokes are best for this recipe?
Roman Artichokes – large and thornless, perfect for stuffing.
Sardinian Spiny Artichokes – more flavorful, but require more careful cleaning.
Violet Artichokes – small and delicate, ideal for single servings.
💡 Tip: The larger the artichokes, the easier they will be to fill!How to clean artichokes for stuffing?
Remove the outer tough leaves until you reach the more tender ones.
Cut off the top (about 1 inch) and shorten the stem, leaving a small piece.
Gently spread the leaves with your hands and remove the internal “fuzz” with a teaspoon.
Immerse them in water and lemon to prevent them from darkening.How to achieve a perfect gratin?
Add an extra sprinkle of breadcrumbs and Parmesan before baking.
Drizzle with a little olive oil for a golden crust.
Cook the last few minutes on grill function for a perfect gratin.How to prevent artichokes from drying out during cooking?
Pour some vegetable broth or water on the bottom of the dish to keep them moist.
Cover with aluminum for the first half of cooking, then remove it to brown the surface.Can I prepare them in advance?
Yes! You can prepare them and store them in the fridge for 24 hours before cooking.
Once cooked, they keep in the fridge for 2 days.
To reheat, place them in the oven at 350°F for 10 minutes or in the air fryer at 320°F for 5 minutes.What wines to pair?
Pairing wine with artichokes stuffed without meat can be a bit tricky because artichokes contain cynarin, a substance that alters taste perception and can make wines seem sweeter or metallic. However, by choosing the right wine, you can enhance the flavor of the dish without compromising the tasting experience.
1️⃣ Dry and Fresh White Wines (Perfect to balance the cynarin in artichokes!)
✔ Vermentino – Fresh, savory, and slightly herbal, it pairs well with the delicacy of the stuffing.
✔ Sauvignon Blanc – Its citrus and vegetal notes contrast well with the bitterness of artichokes.
✔ Greco di Tufo – Mineral and structured, ideal if you’ve used smoked scamorza.
✔ Fiano di Avellino – Elegant and aromatic, it enhances the delicate flavor of artichokes without overpowering it.
2️⃣ Sparkling White Wines (To cleanse the palate and balance the saltiness of the stuffing!)
✔ Prosecco Brut – Its bubbles help counteract the sweet tendency of cynarin.
✔ Franciacorta Satèn – Softer than classic brut, it complements the cheese in the stuffing well.
✔ Verdicchio dei Castelli di Jesi Spumante – A refined and fragrant Italian alternative.
3️⃣ Light Rosé Wines (If you prefer a more structured, but not too intense wine!)
✔ Cerasuolo d’Abruzzo – Balanced, fruity, and with good freshness.
✔ Bardolino Chiaretto – Light and floral, perfect for accompanying vegetarian dishes.Which wines to avoid?
Structured tannic red wines (e.g., Barolo, Brunello, Cabernet Sauvignon) → Tannins react poorly with artichokes, resulting in metallic and bitter tastes.
Sweet wines (e.g., Moscato, Passito) → Cynarin tends to enhance their sweetness excessively.
