There’s a restaurant near my parents’ house that makes the best stuffed artichokes — my brother and I have been obsessed with them for at least fifteen years (probably longer). Every time we visit, it’s one of those dishes we have to order.

For years, I’ve wanted to try making them at home, but honestly, artichokes always intimidated me a little. Recently, while scrolling through The Feed Feed for dinner inspiration, I came across a recipe for poached artichokes that looked incredible. I decided it was finally time to tackle it myself — and I’m so glad I did. The results were absolutely delicious.

Stuffed Artichokes

INGREDIENTS:

Stuffed Artichokes

2 Large Artichokes
3/4 cups olive oil
3/4 cups dry white wine
1/4 cup water
2 lemons, peel and juiced
1/2 teaspoon crushed red pepper
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon rosemary
4 cloves garlic, smashed
1 bay leaf
1/2 cup bread crumbs
1/4 cup parmesan
Kosher salt, to taste
Freshly ground pepper, to taste

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DIRECTIONS

1. Artichoke Prep: Cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and spread leaves apart. Pull as much of the “choke” and inner stems out as possible. Place cleaned artichoke in bowl with water and lemon juice to prevent from oxidizing. (I found these steps to be very helpful)
2. Mix bread crumbs and parmesan in bowl. Spreading the artichoke leaves apart, sprinkle parmesan-bread crumb mix throughout and in the center of cleaned artichoke.
3. Add the parsley, rosemary, thyme, crushed red pepper, garlic, bay leaves, lemon peel, lemon juice, wine, olive oil, and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
4. Place the artichokes in the prepared braising liquid. Cover and simmer for about 45 min or until the artichokes are done when a knife is inserted into the base and it is tender.

These stuffed artichokes are tender, flavorful, and worth every bit of effort. The herby wine broth infuses the artichokes with incredible depth, and the breadcrumb-Parmesan mix adds a perfect touch of texture and saltiness.

Serve them warm, with a little of the braising liquid spooned over the top, and you’ll see why I can’t stop making them.

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