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Stuffed Artichokes with Lemon Garlic Dipping Sauce Recipe

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4.3 from 75 reviews

This classic Stuffed Artichokes recipe features tender, steamed artichokes filled with a flavorful mixture of Italian bread crumbs, Parmesan cheese, fresh tarragon, and garlic. The artichokes are then baked to perfection and served with a zesty lemon garlic dipping sauce, making it a delightful and elegant appetizer or side dish for any dinner occasion.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Stuffed Artichokes:

  • 4 whole artichokes
  • 2 lemons
  • 2 cups Italian bread crumbs
  • 1 1/2 cups grated Parmesan cheese
  • 2 tablespoons fresh tarragon, finely minced
  • 5 cloves garlic, finely minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 cup olive oil

To Steam:

  • 1 teaspoon kosher salt
  • 3 cups water
  • Reserved lemon from rubbing artichokes

Lemon Garlic Dipping Sauce:

  • 2/3 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper

Instructions

  1. Artichoke Prep: Trim about 1 inch from the top of each artichoke and about 1/2 inch from the top of the outermost leaves. Cut the bottom to create a flat surface so the artichokes can stand upright. Zest one lemon and set the zest aside in a bowl. Cut the same lemon into wedges and rub the artichokes well to prevent browning. Reserve the rubbed lemon for steaming.
  2. To Steam: In a large dutch oven, add the reserved lemon and 3 cups of water. Insert a steamer basket and place the artichokes upside down into it. Cover and steam for 25-30 minutes. Check doneness by pulling a leaf from the center; if it comes off easily, the artichokes are ready.
  3. To Assemble: Preheat the oven to 375°F (190°C). In a large bowl, combine the reserved lemon zest, bread crumbs, grated Parmesan, minced tarragon, garlic, 2 teaspoons kosher salt, and black pepper. Remove the choke (the fuzzy center) from each artichoke and discard. Loosen the leaves gently and stuff the filling mixture into both the center and the outer leaves.
  4. To Finish: Place the stuffed artichokes into a large baking pan and tent them lightly with foil. Bake for 10 minutes covered, then remove the foil and bake an additional 15 minutes to brown the top. Serve hot with the chilled Lemon Garlic Dipping Sauce.
  5. Lemon Garlic Dipping Sauce: In a small bowl, mix together mayonnaise, minced garlic, fresh lemon juice, lemon zest, Parmesan cheese, dried basil, kosher salt, and black pepper. Refrigerate covered for at least 2 hours before serving to meld the flavors.

Notes

  • Be sure to remove and discard the choke inside the artichoke as it is inedible.
  • Use fresh lemons to prevent browning and add bright flavor.
  • The dipping sauce can be prepared ahead and refrigerated to deepen flavors.
  • Ensure artichokes are upright when steaming for even cooking.
  • Loosen leaves carefully to avoid tearing and to allow the stuffing to hold better.

Find it online: https://cookingwithsarah.com/stuffed-artichokes-with-lemon-garlic-dipping-sauce-recipe/