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Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

I adapted a recipe I found on the blog Snails View that looked really delicious.  It was a fairly easy side dish to prepare, which was nice because I thought it would be much harder.  After peeling off the thicker outer leaves and slicing them in half, I steamed them for a few minutes until fork-tender.  I then mixed together with the panko, Parmesan, garlic, lemon zest, crushed red pepper, and olive oil then spo0ned it on top of the artichokes.  I baked them for 15 minutes before serving them.  They were flavorful and delicious.  The stuffed baby artichokes paired really nicely with my House Salad and the chicken (it will post tomorrow) I served.

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

How to Make Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Preheat the oven to 375 degrees.  Coat a small baking dish with cooking spray.

Add a bunch of water to a large bowl then squeeze half the lemon juice into the water.  Take each artichoke and peel off the heavy thick outer leaves until you are left with the really thin greenish-yellow leaves; trim about 1/2 inch off of the top of the artichoke; trim the stem and any thick remainder of the bottom leaves that remain on the stem.   Cut the artichokes in half lengthwise.  Remove the hair from the heart of the choke on both halves.  Place into the bowl of lemon water.  Repeat the process with the remaining artichokes.

Place the artichokes in a large steamer.  Steam for 3-5 minutes or until fork-tender.

Meanwhile, combine the panko crumbs, Parmesan cheese, minced garlic, lemon zest, olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, together in a bowl.  Mix until well combined.

Remove the artichokes from the steamer and place them into the small baking pan cut side up and close together.  Spoon the panko mixture on top of each artichoke half then coat with cooking spray.

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Place into the oven and bake for 15 minutes or until tender and golden brown.  Serve immediately!  Enjoy.

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

 

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Sides
Cuisine: Italian
Servings: 4
Author: Pam / For the Love of Cooking

Equipment

  • Baking dish

Ingredients

  • 4 baby artichokes
  • Juice & zest from 1/2
  • ½ cup of Italian seasoned panko crumbs
  • ¼ cup of Parmesan cheese shredded
  • 2 tsp olive oil
  • Pinch of crushed red pepper flakes
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
  • Add a bunch of water to a large bowl then squeeze half the lemon juice into the water. Take each artichoke and peel off the heavy thick outer leaves until you are left with the really thin greenish-yellow leaves; trim about 1/2 inch off of the top of the artichoke; trim the stem and any thick remainder of the bottom leaves that remain on the stem. Cut the artichokes in half lengthwise. Remove the hair from the heart of the choke on both halves. Place into the bowl of lemon water. Repeat the process with the remaining artichokes.
  • Place the artichokes in a large steamer. Steam for 3-5 minutes or until fork-tender.
  • Meanwhile, combine the panko crumbs, Parmesan cheese, minced garlic, lemon zest, olive oil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, together in a bowl. Mix until well combined.
  • Remove the artichokes from the steamer and place them into the small baking pan cut side up and close together. Spoon the panko mixture on top of each artichoke half then coat with cooking spray.
  • Place into the oven and bake for 15 minutes or until tender and golden brown. Serve immediately! Enjoy.
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29 Comments

  1. Pam, I have 4 beautiful artichokes in the fridge from a co worker of Greg’s who wanted to trade for some avocados. I am making this for SURE!!!!! Thanks for posting this. Also..if you ever find your way to So. California…..please know that my door is open for you!!! Would love to have you come visit me!!!
    XO Kris

  2. Thanks for the idea, it looks very good. We’re growing our first ever artichoke plant this year and if it produces anything, I’ll be looking for ways to use them as my only experience is with canned hearts.

  3. I have always been intimidated to make artichokes at home, too. This looks so easy and delicious, Pam!

  4. They had artichokes at our local Whole Foods on sale, but I wasn’t sure what to do with them. This sounds perfect.

  5. Boy does this look good. Love that your recipes are so simple.
    Hey, I just used Panko Crumbs on my avocado fries cuz it lacked flavor, I’ll try the Italian version next time. I do prefer the panko crumbs texture more than the Italian breadcrumbs so I can see why people use em. 🙂

  6. This sounds wonderful. My artichoke plants took a hammering this winter so I suspect I will have to go shopping this year 🙁 Hopefully they will be up and producing again next year. Diane

  7. I only ever have artichokes one way: steamed with a vinigarette for dipping. This looks tasty enough for me to break the habit of a lifetime.