Roasted Stuffed Artichokes

Serving 6 people

60 min


  • artichokes 3- 4 Large Artichokes
  • bread 2 C cubed bread
  • garlic powder 1/2 tsp garlic powder
  • olive oil 1/4 C olive oil
  • parmesan cheese 1 C Parmesan Cheese, grated
  • pepper more Parmesan cheese for tops
  • red bell pepper 1/8 tsp pepper
  • salt 3/4 C chopped red bell pepper
  • 1/4 tsp salt
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How to make it

  1. Preheat oven to 350°
  2. Cut eat artichoke in half and place in a bowl of lemon water to prevent browning.Using a cookie scoop, remove the choke from each half and place back in lemon water
  3. Combine bread and parmesan cheese in bowl of food processor and pulse until bread is crumbly. Alternately, crumble bread by hand and mix with cheese.
  4. Add chopped pepper to food processor and mix until peppers are chopped fine. If doing by hand, chop peppers finely and combine with bread mixture.
  5. Add salt, pepper, and garlic powder to bread mixture.
  6. Add enough olive oil to bind it together. Take a spoonful of filling out and squeeze it in your palm; if it stays together it's ready.
  7. Place artichoke halves in a large baking dish with sides. Spoon filling into hollow center, distributing evenly. Sprinkle a bit more parmesan cheese on top if desired and drizzle with olive oil.
  8. Place pan in oven and pour water into the dish until it comes half-way up the sides of the artichokes.
  9. Bake uncovered for 60 minutes or until you can easily pierce a fork into the thickest part of the artichoke heart. Loosely cover with foil for the last 10-15 minutes of cooking if needed to prevent too much browning.