Stuffed Purple Artichokes
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These Purple Stuffed Artichokes are simple to make and one of the most beautiful side dishes you will ever make! They’re filled with a delicious herb and cheese mixture that really compliments the tenderness of the roasted artichokes!
This post was sponsored by Ocean Mist Farms but all thoughts and opinions are my own. Thank you so much for supporting the brands that make Food with Feeling possible!
Have you ever tried PURPLE artichokes!? They taste very similar to green ones but I’m obsessed with their vibrant color.
Purple artichokes similar to these are very common in the Mediterranean (I saw so many of them when I was Italy earlier this year). However, you don’t see them as much in the United States and they’re only available for a limited time, one time each year.
At the time that I’m posting this, purple artichoke season has already passed. HOWEVER, you should definitely save this recipe to try next year (or with some green artichokes!).
I really wanted the beauty of the purple artichokes to shine through so I kept this recipe pretty simple. This is close to a classic stuffed artichoke recipe; We’re making a delicious bread crumb and cheese filling that will go inside of the artichoke as well as under each of the leaves.
I didn’t show all of the steps of preparing an artichoke in my video HOWEVER, THIS BLOG POST goes into full detail (with video) on how to do it. If you’re new to cooking artichokes, it can feel a little daunting but I promise it’s actually very easy!
The only difference in the preparation process between this recipe and the air fryer artichokes recipe is that we’re going to leave these whole instead of cutting them in half. For this one, you’ll simply skip that step and remove the choke (the fuzzy bits) by scooping a spoon down into the middle of the artichoke. That step isn’t entirely necessary but I prefer to do it before stuffing and cooking the artichokes.
Here are the ingredients we’re working with for the stuffing:
- Bread crumbs
- Lemon zest + juice
- Fresh garlic
- Fresh herbs (I used a mix of parsley and thyme but oregano and rosemary would also be nice!)
- Parmesan cheese- for a vegan version, you could try my VEGAN PARMESAN recipe or try using something like Violife’s vegan parm
- Olive oil
- White wine (optional)
- Salt + pepper
The filling all comes together quickly in one bowl and I love it because it’s ingredients that I usually already have on hand.
I’m really excited to hear what you think of these stuffed artichokes! I also have a Roman Artichokes recipe and a grilled artichokes recipe that you should try (among others!)!
Thanks again for supporting the brands that make Food with Feeling possible! You can CLICK HERE to learn more about Ocean Mist Farms, the products that they carry, and where you can buy them in your area.
Stuffed Purple Artichokes
Ingredients
- 2 Ocean Mist Purple artichokes
- 2 cups of bread crumbs
- Zest of 1 medium lemon
- 1 lemon quartered (I zest the lemon and use that same one to cut in quarters)
- ⅓ cup of parmesan cheese
- 3 cloves of garlic minced
- ⅓ cup of parsley finely chopped
- ⅓ cup of olive oil plus a bit more for drizzling
- ¼ teaspoon of black pepper
- ½ cup of white wine
Instructions
- Pre-heat the oven to 375 degrees F and get out a large dutch oven or oven safe casserole dish with a lid.
- Make the stuffing by combining the bread crumbs, lemon zest, parmesan, garlic, parsley, olive oil and pepper. Set aside.
- Prep the artichokes by cutting off the stem so that the artichoke can sit flat (stem side down).
- Working your way around each artichoke, pluck off the bottom outer leaves of the artichoke down by the stem. I usually end up removing about 6-8 leaves. Trim off the top 1/3 of the artichoke (see video for reference).
- Working your way around, trim the tips off the all of the leaves. They’re pointed and a little prickly so we want to cut the top 1/4-1/2 inch off of each leaf.
- Remove the choke in the middle. To do this, use a large spoon, place it into the center of the atichoke, and scrape out the fuzzy parts and everything in the middle that aren’t the leaves. Rub ALL around the cut edges with a lemon wedge to prevent browning.
- Use your fingers to gently loosen up the artichoke so that there’s room in the middle and in between all of the layers of leaves. Stuff as much of the filling in the center as you can fit. Work your way around and place the stuffing in between each layer of leaves, getting as much in as possible.
- Place the artichokes in the oven safe dish. Drizzle olive oil over the tops of the artichokes. In the dish, pour in the white wine, lemon wedges, and steaming hot water that comes up 1/3 of the way up the artichokes. Cover and Bake for 55 minutes. Check for tenderness by piercing a fork in the middle and bake for 10-15 more minutes as needed.
This post may contain affiliate links. Please read my disclosure policy.
