Stuffed Whole Artichokes

Name: Stuffed Whole Artichokes
Prep time: 45 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 oz. sourdough bread or baguette, torn into pieces; 2 oz. Parmesan, grated (about 1/2 cup); 2 oz. Asiago, grated (about 1/2 cup); 3 cloves garlic, grated; 1 c. chopped flat-leaf parsley; 1 tsp. lemon zest, plus 2 lemons; 4 tbsp. (1/2 stick) unsalted butter, melted; Kosher salt and freshly ground black pepper; 4 large artichokes; 1/4 c. olive oil; 1 c. dry white wine

This classic artichoke dish require minimum artichoke preparation.

By Christopher MichelPublished: Mar 10, 2025

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stuffed whole artichokes in a light blue staub pan on a white surface

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

45 mins

Total Time:

1 hr 20 mins

It's worth the effort to seek out a good quality bread to make the stuffing for this dish, as it adds good flavor and texture. Take a look at our How to Buy and Prepare Artichokes guide for step-by-step instructions.

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Ingredients

4 oz. sourdough bread or baguette, torn into pieces
2 oz. Parmesan, grated (about 1/2 cup)
2 oz. Asiago, grated (about 1/2 cup)
3 cloves garlic, grated
1 cup chopped flat-leaf parsley
1 tsp. lemon zest, plus 2 lemons
4 Tbsp. (1/2 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
4 large artichokes
1/4 cup olive oil
1 cup dry white wine

Directions

1. Step 1Preheat oven to 400°F. Pulse bread in a food processor until small crumbs form, 8 to 10 times. Add Parmesan, Asiago, garlic, parsley, lemon zest, and butter and pulse twice to combine. Season with salt and pepper.
2. Step 2Juice lemons in a bowl filled with water; add rinds to bowl. Working one at a time, trim bottom of artichoke so it sits flat. Trim off top 1/3. Peel off outside leaves until only tender leaves remain. Using a spoon, remove inner leaves and choke; place in lemon water. Repeat with remaining artichokes.
3. Step 3Remove artichokes from water, and pat dry. Using your hands, open each artichoke, making space between the leaves. Fill centers and between the leaves of artichokes with breadcrumb mixture, dividing evenly. Transfer to a 9-by-13-inch baking dish. Drizzle with oil. Pour wine into bottom of baking dish; cover tightly with aluminum foil.
4. Step 4Bake 30 minutes. Remove foil and bake until artichokes are tender, 25 to 30 minutes.