A cozy holiday classic, these tender artichokes are generously stuffed with a savory garlic-Parmesan breadcrumb filling, baked until golden, and served with warm drawn butter for dipping. A comforting favorite for Christmas Eve or any festive gathering.
Ingredients
Artichokes
- 6 large globe artichokes
- 1 cup chicken broth or water (for baking dish)
- Olive oil, for drizzling
Stuffing
- 1½ cups Italian-style breadcrumbs
- ¾ cup freshly grated Parmesan cheese
- 3–4 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ cup olive oil (plus more if needed)
Drawn Butter (for serving)
- ½ cup unsalted butter
Instructions
1. Prep the Artichokes
- Trim stems so artichokes sit flat.
- Cut about 1 inch off the top of each artichoke.
- Snip sharp leaf tips with kitchen shears.
- Rinse well and gently spread the leaves open.
2. Make the Stuffing
In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, salt, and pepper.
Drizzle in olive oil, mixing until the texture resembles damp sand.
3. Stuff the Artichokes
Working one at a time, gently pull apart the leaves and press the breadcrumb mixture between layers, continuing all the way around and into the center.
4. Assemble for Baking
- Place stuffed artichokes in a glass baking dish.
- Pour broth into the bottom of the dish (do not pour over the artichokes).
- Drizzle the tops generously with olive oil.
5. Bake
- Cover tightly with foil and bake at 375°F for 55–65 minutes, until leaves pull away easily and centers are tender.
- Uncover for the last 10 minutes for a golden, lightly crisp topping.
6. Make the Drawn Butter
While artichokes bake, melt butter gently over low heat until just melted and warm. Keep warm for serving.
To Serve
Serve artichokes hot with small bowls of warm drawn butter.
Pull leaves, dip in butter, and scrape off the tender flesh with your teeth.
Finish with extra Parmesan or fresh parsley if desired.
Holiday Hosting Tip
These can be assembled earlier in the day, refrigerated, and baked just before guests arrive—perfect for stress-free entertaining.
🏡🎄 Home for the Holidays Stuffed Artichokes
Ingredients
Method
- Prepare the artichokes
- Trim stems so artichokes sit flat. Cut about 1 inch off the tops and snip sharp leaf tips with kitchen shears. Rinse well and gently spread the leaves open.
- Make the stuffing
- In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Drizzle in olive oil and mix until the texture resembles damp sand.
- Stuff the artichokes
- Working one at a time, gently pull apart the leaves and press the breadcrumb mixture between layers, continuing all the way around and into the center.
- Assemble for baking
- Place stuffed artichokes in a glass baking dish. Pour broth into the bottom of the dish (do not pour over the artichokes). Drizzle the tops generously with olive oil.
- Bake
- Cover tightly with foil and bake at 375°F for 55–65 minutes, until leaves pull away easily and centers are tender. Uncover for the last 10 minutes for a lightly golden topping.
- Make the drawn butter
- Melt butter gently over low heat until just melted and warm. Keep warm for serving.
Notes
- Artichokes can be assembled earlier in the day and refrigerated until ready to bake.
- Serve with lemon wedges in addition to drawn butter if desired.
- Extra Parmesan on top before serving is always welcome.
