Stuffed Artichokes
Stuffed Artichokes
Whole artichokes packed between the leaves with a parmesan, anchovy and breadcrumb stuffing, baked with olive oil and white wine.
Prep: 25 minutes · Cook: 40-45 minutes
What Is Stuffed Artichokes?
A classic showpiece: whole artichokes trimmed, their leaves packed with a savoury parmesan-anchovy-breadcrumb stuffing, then baked with olive oil and white wine until tender.
Why Make Stuffed Artichokes?
- A dramatic, hands-on starter guests remember
- Every leaf carries its own bite of stuffing
- Anchovy and parmesan season the whole artichoke
- The wine steams the artichokes tender as they bake
- An old-school recipe worth keeping alive
Unico Products Used in This Recipe
Ingredients
- 4 whole artichokes
- 1 lemon (juiced)
- 2 eggs
- 1/2 tbsp salt
- 1 pinch pepper
- 115 g parmesan cheese (grated (4 oz))
- 2 anchovy fillets (minced)
- 1 tbsp parsley (chopped)
- 115 g breadcrumbs (4 oz)
- 4 tbsp extra light olive oil
- 120 mL white wine (4 oz)
Instructions
- Cut 1 inch off the tops of the artichokes and snip the spiky tips off the remaining leaves; remove the tough bottom leaves and trim the stems so the artichokes stand upright.
- Rub all cut surfaces with lemon juice to prevent discolouration.
- Spread the leaves and scoop out the furry choke from the centre with a spoon.
- Beat the eggs in a bowl; add the salt, pepper, cheese, anchovies, parsley and breadcrumbs and mix well.
- Stuff the mixture into the centres and between the leaves of the artichokes.
- Stand the artichokes in a baking dish, sprinkle with the oil and wine, cover and bake at 375F (190C) for 30 minutes.
- Uncover and bake 10-15 minutes more, until the leaves pull off easily; serve immediately.
Cooking Tips
- Rub every cut surface with lemon immediately
- Scoop the fuzzy choke out completely — it's inedible
- Pack stuffing between the leaves, not just the centre
- Keep the dish covered for the first 30 minutes
- They're done when a leaf pulls away without resistance
Frequently Asked Questions About Stuffed Artichokes
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1. How do you eat a stuffed artichoke?
Pull off leaves one at a time, scrape the stuffing and flesh off with your teeth, and finish with the tender heart.
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2. Do I need fresh artichokes?
Yes — the trimming and choke-removal steps require whole fresh artichokes; canned hearts won't work here.
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3. What is the choke?
The fuzzy, inedible centre above the heart — scoop it out with a spoon before stuffing.
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4. Why rub the artichokes with lemon?
Cut artichoke surfaces brown within minutes; lemon juice stops the discolouration.
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5. How do I know they're done?
After 40-45 minutes a leaf should pull off easily; if it resists, bake a little longer.
Stuffed Artichokes Made Simple
Stuffed Artichokes are a labour of love that pays out leaf by leaf. Unico anchovies hide in the stuffing doing the savoury heavy lifting.