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Baby Artichokes Stuffed with Panko, Parmesan, and Garlic

Prep Time10 mins
Servings: 4


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


  • 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 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 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.