Braised stuffed artichokes are one of those recipes that never miss in my home when the season arrives.
This is a simple artichoke recipe, wholesome, prepared with humble pantry ingredients that enhance the flavor of this fantastic vegetable.
Soft and delicate, they melt in your mouth, and stuffed to my taste they give their best. The aroma of garlic combined with fresh parsley and Parmesan creates a savory filling that slips between the leaves, making every bite rich and satisfying.
To get a perfect result, my advice is always the same: choose fresh artichokes. They should be firm, compact, with closed leaves and a bright color. If you don’t know where to start with cleaning and preparing them, by clicking HERE you can find a guide on how to do it: learning to clean them well is the first step to a truly successful recipe.
Stuffed artichokes can be prepared in advance, they always make an impression, are nutritious and light and are in season.
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- Difficulty: Medium
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for braised stuffed artichokes
- 6 artichokes
- 1 1/4 cup bread crumbs
- 1 clove garlic
- 2 tbsp chopped parsley
- 1/2 cup grated Parmesan cheese
- 4 tbsp extra virgin olive oil
- 2 cups vegetable broth
- to taste fine salt
- 1 lemon
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Pot
- Parchment paper
- 1 Chopper
Steps for braised stuffed artichokes
To prepare the delicious braised stuffed artichokes start with the cleaning guide you can find HERE. Once cleaned, gently open the center of each artichoke and immerse it in a bowl full of water with the juice of a lemon; this will prevent oxidation.
Mix everything well so that all the ingredients combine.
Drain the artichokes and open them well at the center. Generously stuff them, pressing and compacting with your hands so the filling does not come out during cooking.
Grease a nonstick pot (Ø 8 in) with the extra virgin olive oil and brown them for 5 minutes over medium-low heat without a lid. Also add the stems — nothing is thrown away.
Then pour in the vegetable broth.
Cover with parchment paper. The paper traps the steam, keeps moisture and prevents the top from drying out or browning too much. It also keeps the artichokes steady and upright. Cover and cook over low heat for 25-30 minutes or until they become nicely tender but not falling apart. Cooking time may vary slightly depending on the size of the artichokes.
When cooking is finished let them rest for a few minutes. Plate and serve hot — enjoy, from Barbara!
Storage of braised stuffed artichokes
Stuffed artichokes keep in the fridge for two to three days in an airtight container. Before serving, heat them for a few minutes in a pan with a splash of vegetable broth or water.
You can freeze them by wrapping each one individually in cling film and then placing them in a freezer bag; they will keep for about 2 months. When ready to eat, reheat them in a pot with a little water, in the oven covered with parchment paper or foil to prevent drying, or in the microwave at low power.
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