Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
Check “easy appetizer” off of your spring entertaining to-do list with these flavorful Italian-Stuffed Artichokes.
Spring is artichoke season, which means Heinen’s Produce Department is full of fresh artichokes for you to enjoy! You probably have a few jars or cans of store-bought artichoke hearts at home and may stay away from fresh, whole artichokes because they look intimidating.
Canned and jarred artichokes are great for salads and dips, but when the season is right, it’s worth taking a few extra minutes to stuff and steam whole artichokes to tender perfection, and it’s very easy to do!
Packed with an herby breadcrumb filling and finished with freshly grated Parmigiano Reggiano, try this recipe for Easter and watch it be devoured one petal at a time!
- Cook time:
- Prep time:
- Total time:
- 2 ½ cups Heinen’s breadcrumbs
- 1 Tbsp. Heinen’s Italian seasoning
- 2 tsp. Heinen’s onion granules
- 2 tsp. Heinen’s garlic granules
- ¾ cup Heinen's grated 24-month aged Parmigiano Reggiano, plus more for garnish
- ¼ cup Heinen’s olive oil, plus more for garnish
- 4 fresh artichokes
- 1 cup white wine, Chardonnay, Sauvignon Blanc or Pinot Grigio
- Salt and pepper, to taste
- Chopped parsley, for garnish
- Heinen’s crushed red pepper flakes, for garnish
- Lemon juice
- Preheat the oven to 400°F.
- In a large bowl, combine the breadcrumbs, Italian seasoning, onion granules, garlic granules, parmesan cheese, olive oil, salt and pepper. Set aside.
- Slice the stems off of the artichokes and peel them. The stems are edible.
- Slice the artichokes in half widthwise.
- Trim any sharp points from the leaves left on the artichokes and remove any hanging leaves.
- Using a spoon, completely remove the center and any fuzz-like substance within the artichokes.
- Rinse the artichokes briefly, then brush lemon juice all over the tops to prevent browning.
- Using both hands, spread out the leaves of the artichokes as much as possible without breaking or ripping.
- Spoon as much of the breadcrumb mixture as you can over the top off the artichokes, getting in as many cracks and crevices as possible.
- Shake off any excess breadcrumbs and place the stuffed artichokes in a baking dish or pot.
- Add the stems, along with 1 cup of white wine.
- Add the lid to the pot or pan and bake at 400°F for 45-50 minutes, or until tender.
- Add optional garnishes and serve.