Vegetarian Stuffed Artichokes

vegetarian parmesan stuffed artichokes recipe“Don’t call it vegetarian… when I hear vegetarian, I automatically think, iiiick”. Wise words from the Boo Boo. Actually, even though this recipe is vegetarian, I do recall the BF eating his entire artichoke in about 3 minutes last night… This recipe is really easy, and one artichoke actually filled me up! So if you’re looking for a simple date night meal to have with some wine, look no further.


  • 4 medium-large artichokes
  • 2 lemons
  • 4 cloves of garlic, chopped
  • 6 mint leaves, finely chopped
  • 1/2 bunch of parsley, finely chopped
  • 1 cup of grated Parmesan (splurge for the fresh stuff, people!)
  • 1 1/2 cups of bread crumbs
  • 1/2 teaspoon of crushed red pepper
  • 1/2 cup of pine nuts, toasted (hint, you can toast the pine nuts by putting them in the microwave for 1 minute)
  • extra-virgin olive oil
  • 2 cups of dry white wine
  • 2 tbsp of unsalted butter
  • salt to taste


Start by getting a large bowl and filling it with cold water. Take 1 lemon and squeeze the juice into the water. Take your artichokes and remove the stem. Next, cut the tops off of the artichokes – about an inch worth. Be careful not to poke yourself with the thorns! Then, remove the outer layer of leaves that are too tough to eat. Spread the leaves apart slowly (don’t break them!) and find the thin inner leaves. Pull them out and take a melon baller (or spoon) and scoop out the hairy “choke” in the center of the artichoke. Once your artichokes are properly prepared, place them face down into the bowl of lemon water. This step helps to preserve them so they don’t get brown (ew).

Now it’s time to make the filling. In a medium bowl, combine the bread crumbs, chopped herbs, 1 cup of the Parmesan cheese (save 1/2 cup for later), pine nuts, and crushed red pepper. Zest and juice the remaining lemon and add it to the mixture. Slowly add the olive oil until the mixture becomes a paste. If you want to get down and dirty, mix this up with your hands while adding the olive oil. Add salt to taste.

By now, you should have your artichokes and your stuffing ready to go.

how to make stuffed artichokes

And for the fun part – stuffing your artichokes! Make sure you completely stuff the middle and get some in between the leaves as well. PS – don’t throw out the lemon water! We need it for the next step.

Once the artichokes are stuffed, put a medium-large saucepan on high heat. Add the butter and once it is melted, add the artichokes, “butt” down. Immediately add the wine and enough lemon water to cover the sides of the artichokes about 1/2 of the way up. Put a lid on the pan and let the liquid boil. Once it starts to boil, turn the heat down to low and simmer for 20 minutes. After 10 minutes of simmering, preheat your oven to 350°F.

stuffed artichokes recipe

After cooking for 20 minutes, move your artichokes to a cookie sheet and cover each with a layer of Parmesan cheese. Place the artichokes in the oven and set the timer for 5 minutes. After 5 minutes, check them and if the cheese is melted, you are done. If not, keep them in for a couple extra minute (watch them – don’t walk away!) until the cheese is completely melted.

And voila! Pour yourself a glass of wine and dig into your stuffed artichoke. And in case you are unfamiliar, here’s a how-to guide for eating artichokes. Start at step 4: How To Eat An Artichoke. I like having a little extra dish of melted butter for dipping. Do you have any advice for the best ways to cook and eat artichokes? Comment below!

best stuffed artichoke recipe

{Recipe adapted from Food Network}

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