Instructions
- Preheat the Oven
Preheat your oven to 375°F (190°C). - Prepare the Artichokes
Cut off the stems and trim about 1 inch from the tops of the artichokes. Remove any tough outer leaves and snip the sharp tips from the remaining leaves with kitchen scissors. - Make the Stuffing
In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and black pepper. Mix until the ingredients are evenly combined. - Stuff the Artichokes
Gently spread the artichoke leaves apart and carefully stuff the breadcrumb mixture between the layers of leaves. - Prepare the Baking Dish
Place the stuffed artichokes upright in a baking dish. Pour the chicken or vegetable broth into the bottom of the dish to help steam them during baking. - Add Flavor
Drizzle the artichokes with lemon juice and a little extra olive oil. - Bake Covered
Cover the dish tightly with aluminum foil and bake for 45–50 minutes until the artichokes are tender. - Finish Baking
Remove the foil and bake for an additional 10 minutes until the tops are golden and slightly crispy. - Serve
Serve warm with extra lemon wedges if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: ~240 kcal per serving
Difficulty Level: Easy to Moderate
Tips for Best Results
- Choose large, firm artichokes with tightly packed leaves.
- Snipping the leaf tips helps remove the sharp edges.
- Add a little extra Parmesan on top before the final bake for a crispier topping.
Variations
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