A delicious gluten free Italian Stuffed Artichokes recipe! Instead of using breadcrumbs, this recipe uses a flavorful combination of caramelized onions, garlic, and pecans. It’s a simple way to dress up this powerhouse vegetable.
If you adore artichokes, try these Salmon and Artichoke Skewers, and this Artichoke Spinach Stuffed Chicken Breasts recipe.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
A Perfect Way to Bake Artichokes!
If you’ve never cooked artichokes before, this method of baking them in a dutch oven is the simplest I’ve ever tried.
Artichokes are often steamed or boiled, then served with mayo or aioli to dip the petals in. This healthy method involves stuffing them first with a delicious combo of onions, garlic, and pecans, then baking them in a dutch oven.
The stuffing infuses the artichokes with so much flavor, there isn’t any need to serve them with a dipping sauce.
Italian Stuffed Artichokes are brushed with olive oil, then stuffed with breadcrumbs and parmesan, lending flavor to the vegetable. This version uses a sautéed vegetable and pecan stuffing (with parmesan cheese, too!), to keep them gluten free and healthier!
How to Bake Artichokes
If you’ve only ever steamed or boiled artichokes, you’re in for a treat! Retain more of the nutrients in artichokes using this dutch oven baking method.
The artichokes steam inside the pot, but with less mess.
I use my dutch oven for cooking in my Sharp European Convection Oven often!
It’s the perfect option for so many baked dishes. The edge-to-edge black glass is sleek and modern looking. It’s easy to clean, and has a wide variety of settings, meaning I can always get the outcome I want.
Hop on over to the Sharp Home USA website to see if their state-of-the-art appliances are right for your dream kitchen!
What You’ll Need
- Olive Oil
- Parmesan Cheese
- Sea Salt & Pepper
How to Prepare Artichokes
Step 1: Trim the ends off the leaves of the artichoke.
Step 2: Cut about 1 – 1 1/2 inches off the top of each artichoke. Cut enough so you can see the purple leaves in the center.
Step 3: Remove the purple leaves from the center of the artichoke. If it’s difficult to reach them, just pull the leaves outwards and loosen up the center of the artichoke.
Step 4: Use a spoon to scrape out the choke from the center of the artichoke. This is the fuzzy part on top of the artichoke heart. It is too fibrous too eat (and is just unpleasant to deal with when eating dinner!).
How to Make Italian Stuffed Artichokes
Step 1: Into a skillet, add olive oil, onions, and garlic. Saute the vegetables over medium heat for about 7-10 minutes until soft and transluscent.
Step 2: Remove the skillet from heat, and stir in chopped pecans, parsley, parmesan cheese, salt, pepper, and lemon zest.
Step 3: Add the stuffing mixture to the centers of the artichokes, and press a small amount of the stuffing mixture into each of the artichoke leaves.
Step 4: Into a dutch oven, add 1/2 inch of water. Add the stuffed artichokes, and place a lid on top. Bake the artichokes for 45 minutes until they have softened and the leaves easily pull from the heart.
FAQ and Variations
Old Fashioned Italian Stuffed Artichokes: Use the same recipe, but use 1 cup breadcrumbs in place of the pecans. If you want to keep these gluten free, use 1 cup of gluten free breadcrumbs, or 1 cup of brown rice crackers blended into crumbs.
How to Buy Artichokes: Look for artichokes that feel heavy, with leaves that are still closed. If artichokes have petals that are separating or pulling from the vegetable, they are old and will be tough.
How to Eat Stuffed Artichokes: Pull the leaves from the heart, and use teeth to separate the soft part at the end. Discard the tough part of the leaves. Once all the outer leaves have been pulled away, the center is a large soft part called the heart. The heart and the stem are the best parts!
How to Serve Artichokes
As an Appetizer: Serve these alone on a plate as an appetizer. Because they are stuffed with a flavorful filling, no dip is needed.
As a Side Dish: Make a summery meal by serving stuffed artichokes alongside grilled pork chops, or grilled balsamic chicken.
If you make this recipe, be sure to share it with me! Find me on Facebook or Instagram and be sure to tag #SunkissedKitchen @SunkissedKitch
Italian Stuffed Artichokes
- 4 artichokes
- 1 tablespoon olive oil
- 1 yellow onion (small, or 1/2 a large onion), minced
- 6 cloves garlic minced
- 1/2 teaspoon sea salt
- black pepper to taste
- 1/2 cup pecans chopped
- 1/2 cup parmesan cheese optional
- 1/4 cup Italian parsley finely chopped
- 1 lemon zest 1 tablespoon zest + lemon juice
- Prepare the artichokes by trimming the ends of each of the petals.
- Cut about 1 inch off the top of each artichoke, so that it's easy to see the purple tipped petals inside.
- Use a spoon to dig out the purple leaves and fuzzy choke in the center of each artichoke. Scrape the top of the heart to make sure all the fuzzy part is removed. Rub the cut top of the artichokes with lemon to prevent from browning while preparing the stuffing.
- Preheat oven to 375º F.
- In a skillet, add avocado oil, onions, and garlic. Sauté over medium heat for 5-7 minutes until softened. Season with salt and pepper.
- Remove the vegetables from heat, and add pecans, parsley, parmesan cheese, and lemon zest. Stir in.
- Take about 1/2 teaspoon of the stuffing and place between each of the petals of the artichokes. Add more stuffing to the center of each artichoke. Place the artichokes in a dutch oven with a lid.
- Bake artichokes for 40-60 minutes, until petals easily pull away from the artichoke heart.
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