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Parmesan Stuffed Artichokes 



For 2 stuffed artichokes 

  • 2 tbsp butter 

  • 3 tablespoons garlic, minced 

  • 1 lemon, juiced

  • 1.5 cups fresh bread crumbs (170 g)

  • ½ teaspoon salt

  • ¼ teaspoon pepper

  • 2 tbsp of finely chopped fresh rosemary 

  • grated parmesan cheese, for topping


  1. Preheat the oven to 180°C.

  2. Preparing the artichokes: Trim the stem off the artichoke to create a base and also trim 2cm from the top. Also snip 1cm off the pointy top of the outer leaves. 

  3. Remove the leaves from the centre of the artichoke and use a spoon to scrape out the hairs on the heart of the artichoke.

  4. Cute your lemon in half and rub the cut side on the top of the artichoke to stop it browning. 

  5. In a saucepan, boil 5 cm of salted water. Place the artichokes in the pot cover and boil for 20 minutes, or until tender.

  6. In a separate pan, melt the butter and sauté the garlic until fragrant, about 2 minutes.

  7. Squeeze in the juice of one lemon. Add in the bread crumbs, salt, pepper, and rosemary. Stir until combined.

  8. Place the artichokes on an oven tray lined with baking paper and fill with the bread crumb mixture. Place the a large amount of the mixture in the centre of the artichoke but also add it into all of the crevices created by the outer leaves. Top with a generous shaving of parmesan.

  9. Bake for 15-20 minutes or until golden brown Serve with dipping sauce of choice or by itself! 

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