Delicious stuffed artichokes are perfect appetizers for sharing. Stuffed with a mixture of toasted breadcrumbs, nuts, olives and parmesan, this artichoke recipe is a must-try!
Made in instant pot, they are quick and hassle-free.
Learn how to make stuffed artichokes not one, not 2, but several ways from preparing artichokes, cooking artichokes to stuffing them!
Choose your favorite way of making stuffed artichokes or try several and compare what works best for you.
Ways to stuff artichokes
Usually, I don’t bother with cutting off the sharp tips when I bake artichokes.
However, it is a must for this stuffed artichoke recipe as cutting the tips off makes them easier to stuff and it is pain-free (those tips can be pretty sharp).
Now, you can remove the middle part – petals and the choke (tiny hairs that cover the heart of an artichoke) either BEFORE cooking or AFTER (this would happen once you have already enjoyed all the outer leaves and got to the center of the artichoke).
There is no difference when it comes to taste, but it can be challenging to remove when artichokes are raw. For that reason, many leave it to the very end.
However, if you do, you can stuff the cavity with more breadcrumb filling which is a plus.
Another option is cutting artichokes lengthwise, removing the choke and then stuffing the center only.
Cooking stuffed artichokes
Instant pot + oven (our preferred way) – Pros: tender leaves quicker, hassle-free cooking. Cons: You might have a problem fitting in more than 2 large artichokes.
Instant pot only – you can completely omit the oven part, if you like. For extra tender petals, add 1 or 2 minutes extra to cooking time (for large artichokes).
Steaming in a large wide pot on the stovetop – Pros: you will fit more in your pot (if you have a large one). Cons: longer cooking time (large artichokes can take 50-60 minutes). When steaming them, water should be checked from time to time and more added, if necessary.
Cooking in a large pot on a stovetop – add them to boiling water and cook until tender. Lemon juice and salt can be added to water.
Process variations
Stuff first & cook later (using one of the first 3 methods mentioned above or your favorite way of cooking artichokes).
Cook first (or pre-cook) & stuff later + finish in the oven.
How to eat stuffed artichokes
Grab a petal/leaf and tear it off of the center. It should go easily – the easier it goes the more tender petals.
Most of the inner part of the petal will be covered in crumbs. Simply take the petal, and with your teeth scrape off the stuffing until you get to the very end of the petal – this is the part that was attached to the center of the artichoke (where the hairy-choke part is). And this is the edible part of the petal. Scrape the flesh off with your teeth and enjoy.
Note that there is only a little amount of flesh to enjoy, so most of the artichoke will end up in the garbage.
Once you have enjoyed all the petals, you are left with artichoke’s heart. This is covered in tiny hairs that you have to remove before eating the heart. To do so, use a spoon.
Then, simply dip it in a dipping sauce (garlic aioli, or a simple garlic dip are our 2 favorites) and enjoy!
Expert tips
- Please note that cooking time will vary, depending on the size of artichokes you have.
- Some artichokes might be harder to fill than others – this is related to how fresh artichokes are. The fresher they are the closer their leaves/petals are together. The buds should be tight and firm when fresh, but this makes it more difficult to stuff raw so it may take some time.
- The quantity of filling should be plenty for up to 3 large globe artichokes, when not stuffing the center. You can use smaller artichokes as well.
- Use any breadcrumbs you like – fine, coarse, panko, homemade…
- A food processor makes chopping onions, olives and nuts so easy (you could even throw in parsley!).
- Walnuts can be substituted with pecans.
- You can add more parmesan if you like!
- Seasoning artichokes with salt is completely optional. The breadcrumb stuffing will be flavorful enough even without having to use salt (thanks to olives and cheese).
More appetizer recipes for you to try:
Stuffed Artichokes
Ingredients
For the filling:
- 2 tablespoons olive oil (+ extra for drizzling, see note 1)
- ½ cup onion (minced, about 70 grams, see note 2)
- 5 garlic cloves (crushed, see note)
- ½ cup green olives (pitted, finely chopped, 60 grams)
- ½ cup walnuts (finely chopped, 50 grams)
- 1 cup breadcrumbs (100 grams)
- ⅓ cup parsley (finely chopped)
- ⅓ cup parmesan powder (see note 3)
For artichokes:
- 3 globe artichoke (large)
- salt (to taste)
- black pepper (to taste)
- 1 lemon (medium-large)
Instructions
- Filling: Heat oil in a large skillet/frying pan. Add minced onions and sauté for 3 minutes before adding crushed garlic.
- Sauté for about 2 minutes, stirring constantly.
- Add, olives, walnuts and breadcrumbs and toast for a further 3 minutes, stirring the mixture regularly so everything toasts evenly. Turn off the heat and stir in parmesan. Set aside.
- Artichokes: Rinse artichokes under running water. Remove the bottom leaves (about 12 of them) and cut off stems so the artichokes can sit straight up when stuffed.
- Trim the top off and cut the sharp tips with scissors. With both hands open up the artichoke (I also like to remove some of the leaves in the center, so it is not too tight to fill).
- Squeeze half of the lemon inside (use one hand to open the leaves/petals while you squeeze some juice in) and season with a little salt (optional) and black pepper.
- Starting from outside, fill each petal with about a teaspoon of the stuffing and move your way up (you can use your hands instead of a spoon). Repeat with another artichoke.
- Cooking: Pour 1 cup of water in the instant pot. Insert trivet for steaming and place stuffed artichokes in (push them to fit, if necessary).
- Lock the lid into its position and turn the steam release valve to SEALING. Press PRESSURE COOKING (or MANUAL) and adjust the time to 12 minutes (see note 6).
- When the time is up, wait 5 minutes before releasing the pressure manually by turning the valve to VENTING.
- Stuffed artichokes are ready to be served but you can crisp the breadcrumbs in the oven, if you like.
- Optional: Transfer artichokes carefully into a baking dish and drizzle with a little olive oil. Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for 10 minutes or until the crumbs on top are nice and crispy.
- Enjoy!
Notes
- You can substitute olive oil for sunflower or vegetable oil. But for best results, I highly recommend using olive oil at least for drizzling the already stuffed artichokes for the flavor.
- Use a food processor for mincing onion, olives and walnuts – it only takes a few seconds.
- Parmesan can be substituted with Gran Padano or Pecorino. I used ⅓ cup but for a stronger flavor, add ½ cup.
- There is enough filling for 3 medium-large artichokes or 4-6 small artichokes.
- Overall cooking time does not include the time the pot needs to come to pressure (about 10 minutes) nor time needed to wait to release pressure (5 minutes).
- Small artichokes might only need 10 minutes. Extra-large 12 minutes or more.
- This recipe was developed for a 6-quart/6-liter instant pot. The times may vary for larger/smaller pressure cookers.
Leave a Comment