stuffed artichokes steamed then roasted with breadcrumbs, olive oil, and lemon
stuffed artichokes steamed then roasted with breadcrumbs, olive oil, and lemon

Stuffed Artichokes

Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.

Prep Time: 10 minutes

Cook Time: 55 minutes
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Recipe Rundown

Artichokes are such a delicacy but because they contain so many inedible parts, they can be downright daunting. If you love the taste and want to learn how to cut, cook, and eat them with ease, welcome! Today is the day you master the artichoke.

whole roasted stuffed artichoke made with vegan breadcrumb filling

Let me start by saying that I am especially glad you are here. My favorite recipes involve some sort of challenge and the ability to be creative beyond cooking101. I KNOW that if you are reading this, you likely are a frayed apron cook in your own right. I see you!

cutting and preparing fresh artichoke

I covet an artichoke. We never had them growing up.

This weekend, my sense of accomplishment came from teaching my son how to eat his first artichoke. He loved it! Even my husband, who is never excited about artichokes, raved “these are the best!” His apathy for them comes from thinking of them as steamed and lifeless.

whole stuffed artichoke with breadcrumb filling

All of this is to say, clean your chokes, stuff and roast them and people will think of you as an artichoke angel. Definitely plan on at least an entire artichoke per person. It’s hard to share that prized heart!

chef Sara Furcini holding artichoke

How to Pick Them

You want to choose artichokes that are heavy for their size and don’t have many brown spots.

The leaves should be firm and plump and not dry or shriveled looking.

For stuffing, look for artichokes that have opened up a bit more around the petals (as opposed to the really compact flowers). When buying an artichoke, always buy a lemon, too, because you will use the acidity to prevent oxidation.

Hands down, my favorite way to treat an artichoke is to steam it, grill it over a wood fire, then pluck the leaves off and dip in a combination of flaked salt, lemon, and olive oil. That said, there is no one right way to cook an artichoke. It’s a phenomenal ingredient and there are countless ways to enjoy them – some simple, some complex. Feel free to share your favorite preparation, too.

Gather Your Ingredients:

orange juice, roasted bell pepper, breadcrumbs, whole fresh artichokes, red wine vinegar, mustard, parsley, capers

Today, we will be steaming, then stuffing and roasting whole artichokes with the usual players: breadcrumbs, olive oil, and garlic but also some pairings that you might not expect: capers, roasted bell peppers, and a citrusy vinaigrette.

tender artichoke petal with breadcrumb lemon and olive oil filling

When you sink into this artichoke, you will get earthy and briny tastes amplified by acidity (so not quite as rich as a dairy-based recipe). This is a pretty refreshing spring dish with lots of whole foods ingredients.

stuffed artichoke served on plate with lemon

Would you look at that?

These are so gosh darn pretty. They make for a lovely appetizer for a family brunch. Honestly, I think they’d make a fabulous vegetarian centerpiece. Regardless of how you serve them, you can’t go wrong with an artichoke.

You can even make these gluten-free if you use gluten-free breadcrumbs, making this recipe:

  • Dairy Free
  • Gluten-Free
  • Vegan
  • Nut Free

Visual Tutorial on How to Prepare Fresh Artichokes 

artichokes on cutting board

Ingredient Tip: Did you know that cut artichokes oxidize and turn black? To prevent them from turning colors, you simply place them in a bowl of acidulated water (water with lemon juice usually) or just rub your halved lemon directly on the artichoke where you cut it open.

removing sharp artichoke tips with scissors

How to Cut

It’s probably safest to use a serrated knife to trim the top portion of the artichoke but I almost always use a really sharp chef’s knife.

Other nice things to have are a pair of kitchen shears for removing the pointy end of petals (about ¼ of the way down allows the petals to sit flat). While you can remove the fuzz while the artichoke is raw. It’s quite a bit simpler to do this step after the artichokes have been steamed.

artichokes in steamer

Steam (Don’t Boil)

A steamer basket is key and will enable you to keep the artichokes above the boiling water. Steaming with a spritz or two of fresh lemon juice maintains the color and flavor of the artichokes as they cook.

steamed artichokes

Cooking Tip: If your steamer basket sits very low, you may need to add additional water halfway through as you really don’t want the artichokes submerged. Boiling will zap your artichokes of their flavor.

steamed artichokes cleaned

After the artichokes have cooled, you can remove the inedible center (so, just remove the fuzzy portion) with a spoon. This will vastly improve the eating experience.

breadcrumb filling with parsley in bowl

Why Bother Roasting?

While you can eat freshly steamed artichokes, we are using a breadcrumb-based stuffing and we want to get the breadcrumbs slightly golden brown and crispy. Roasting also intensifies the flavor of each ingredient and allows everything to come together.

artichokes steamed and stuffed with breadcrumb filling

How to Cook Stuffed Artichokes

Really fill the heck out of your artichokes then roast them until you see the breadcrumbs brown in spots. This could take 15 minutes or longer.

artichokes in baking dish

How to Eat

You pull the leaves off one-by-one and bite down pulling and scraping the remove “the meat.” You can use a fork to enjoy little bites of the breadcrumb center, too.

artichoke petals served on a plate with breadcrumb filling

Truly, I was surprised how quickly my 2-year-old figured out how to scrape the leaves with his teeth. He really seemed to get a kick out of this one.

Sometimes a photo (or video) is worth a thousand words. If at any point you’re not understanding an instruction, please check out the images or drop me a comment. I always try to get back to people as quickly as I can.

To reiterate, I love connecting with people who are well on their way through their cooking journey. It means I get to share even more creative recipes (like this one!). Oh, I DO hope you’ll come back:)

Your Curated Recipe Playlist:

The Frayed Apron is committed to several rounds of testing so that our recipes always work! Here’s the feedback we received from our recipe tester:

Stuffed artichokes – No notes really, instructions were straightforward, it was pretty yummy. My family jokes that artichokes are the only food in the world I don’t like but I think you’ve converted me!

Adam Rahman, recipe tester and food photographer
stuffed artichokes roasted with breadcrumb mixture


Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: American
Keyword: artichoke
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 2 people (1 artichoke each)
Calories: 543kcal
Author: Chef Sara Furcini


  • steamer pot with steamer basket
  • Kitchen shears
  • Chef’s knife


  • 2 approximately 1-pound artichokes, washed and dried
  • ¼ cup fresh orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • ¼ cup extra virgin olive oil
  • 1 garlic clove minced
  • Black pepper
  • 2 tablespoons capers drained
  • ½ cup roasted red pepper from 1 roasted pepper or from the jar, minced
  • 1/2 cup packed baby spinach minced
  • 1 cup breadcrumbs such as store bought or homemade (gluten free is ok)


  • Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves (usually toward the bottom of the artichoke stem-end). Use scissors to cut sharp tips of leaves.
  • Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes (more or less time, depending on the size of your artichokes*).
  • Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.
  • Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish (or casserole dish) heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves; tip: using your fingers to spread the leaves will help you get more stuffing in there. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden. Serve and savor each and every bite.



Timing artichokes and cook time:
It’s actually pretty difficult to offer a universal cook time for artichokes because they cook at different rates depending on the size and other factors.
If you can pierce them through easily with a skewer, they may be removed from the steamer. You will be roasting further so it’s ok if the artichoke doesn’t just fall right off the skewer (this visual is the one you would look for if you were only steaming and not following with a roast).


Serving: 1stuffed artichoke | Calories: 543kcal | Carbohydrates: 58g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1252mg | Potassium: 753mg | Fiber: 10g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 50mg | Calcium: 189mg | Iron: 5mg

Recipe Photography by Adam Rahman

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