Stuffed Baked Artichoke

  • Prep
    20 mins
  • Cook
    60 mins
  • Serves
  • Skill

Belissimo! These eye catching artichokes are a party classic.


  • 4 globe artichoke
  • 2 cups breadcrumbs
  • 3 tablespoon Parmesan
  • 1 tablespoon parsley
  • 1 teaspoon garlic salt
  • 1/2 teaspoon coarsely ground black peppercorn
  • 4 tablespoon Bertolli
  • 2 tablespoon extra virgin olive oil


  1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
  2. Trim off stems so artichokes sit on a flat surface.
  3. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
  4. Mix well; slowly add the melted Bertolli to the crumb mixture until it is moist enough to stick together.
  5. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  6. Stuff desired amount of leaves and shake off excess mixture and set aside for later.
  7. Continue this step with remaining artichokes.
  8. Place artichokes in a large baking pan and fill bottom of pan with 3cm of water.
  9. Drizzle some melted Bertolli over top of stuffed artichokes and cover tightly with heavy duty foil.
  10. Place the excess flavoured breadcrumbs on a baking tray and place in the top of the oven to toast. Approximately 10mins.
  11. Cook the Artichokes at 180 degrees C for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
  12. Cool the Artichokes for 10 minutes, serve by sprinkling the extra toasted bread crumbs over the top to give some crunch!