Grilled Or Baked Stuffed Artichoke Recipes

We have always been a big fan of stuffed artichokes and always made them in a big pot steamed in lemon salted water.



Here are some innovative ideas and other ways to cook them at your next barbecue or outdoor picnic that goes great with any foods your preparing.



Artichokes are such a great appetizer or side dish with any meal.



We have often even used canned Artichoke Hearts and baked them and of course,
Mom's Stuffed Artichokes will always be our all-time favorite way to make them..



There are several ways to cook these, steamed, baked, grilled, instant pot and slow cooker method given below.



I have 4 different style recipes to share with you today, Bacon, Herb, Breadcrumb, and Crab stuffed or infused flavored artichokes, you can choose which one you like.



So, let's get started with these amazing recipes by just scrolling down to the recipe card that printable and also don't miss my tips and suggestions!

Artichokes What Are They?

As vegetables go, artichoke is among the most visibly beautiful gourmet food on the plant and yes it's a flower!



Not only is this fascinating vegetable beautiful but a delight to eat. Y



I find it so interesting to know that the artichoke is actually the bud of a plant from the thistle family and at full maturity, the plant grows to a width of about six feet and a height of three to four feet.



The bud will eventually blossom into a beautiful, blue-violet flower, which is not edible if not harvested.



Once the artichoke is cleaned properly the leaves and hearts are totally edible!

Preparation Instructions Do This First:

1. Boil the artichoke for 25 minutes in a rolling boil with salt in the water and a few lemon wedges
2. Drain
3. Trim the artichokes by clipping the outer edges of each leaf and any pointy stems with a kitchen shears
4. Slice the artichoke in half
5. Discard lower leaves near the stem scraping the leaves off
6. Use a spoon to hollow out the fuzzy choke in the middle that's purple and light green with a tablespoon
7. Rub the entire artichoke half on all sides with a fresh lemon wedge (this prevent browning spots on the leaves)
8. Brush the artichokes with olive oil (or butter) on both sides.

Grilling and Baking Instructions (depending on the size of the artichokes) see other methods below for cooking instructions

• For Oven Roasted:

• Fill the artichoke cavities with any of the recipes in this post right to capacity then add salt and pepper to taste placing them cut-side-up in a baking dish, or on a baking sheet. around 40 minutes oven-baked.

• For Grilling:

• Place the partially cooked and buttered artichoke onto the grill so that a piece of the heart makes direct contact with the grill grates.
• The filling will be added after they are soft and cooked see notes below and time will vary on the size of your artichokes anywhere from 15 to 25 minutes or grilled until soft

Ingredients You May Need

(depending on the recipe you choose to make)

• Artichokes
• Italian flavored bread crumbs
• Granulated garlic
• Minced garlic
• Fresh Lemons
• Salt, pepper, cayenne
• Chicken broth
• Italian seasoning
• Fresh parsley, thyme, basil
• Butter
• Olive Oil
• Crabmeat
• Bacon
• Shrimp
• Parmesan cheese

Tools You Will Need:

1. Baking casserole pan or cookie sheet
2. Kitchen Shears
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Small bowl
7. Spatula or spoon for mixing
8. Slow cooker, instant pot, grill or oven

Cooking Methods:

Use Preparation methods first

1. Oven Roasted: Bake with stuffing after parboiling and  after following prep instructions until soft around 35 to 45 minutes depending on artichoke size
2. Grilled: After parboiling and using the prep instructions, grill on both side 8 to 10 minutes stuff the cavity and grill until bread crumbs are browned or make it separately and filled after grilling
3. Slow Cooker: Parboil first for 20 minutes in salt water, add to a slow cooker with stem and bottom cut flat, then stuff. Cook on high 4 hours with around 1/2 chicken broth on the bottom of the slow cooker insert
4. Instant Pot Pressure Cooker Mode:  First slice the bottom flat on the artichoke then add 2 cups of chicken broth, cut side up stuff them, and pressure cook for 30 minutes.
5. Steamed/Boiled:  Just clean the artichokes cutting the stem off flat, stuff them then in a large pot add water, and salt covering just the bottom half of the artichokes in chicken broth and steam/simmer for at least an hour until the chokes are super soft.

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Trying This Recipe

If you are a long fan of stuffed artichokes, give these a try grilled or baked.



The artichoke no matter how you season it really are enhanced on the grill with a little smokey flavor.



If they are stuffed, the crispy bread crumbs are wonderful.



Check out all the cooking methods and enjoy a new side dish that goes great with any meal!

Print

Grilled Or Baked Stuffed Artichoke Recipes

Yield: 4

Author: Claudia Lamascolo

Prep time: Cook time: Total time:

Here are terrific recipes for grilled or baked stuffed artichokes. Whether you're a buttery herb and lemon, bread crumb or seafood stuffed lover, there is something here for everyone to choose from!

Ingredients:

• Bread Crumb and Parmesan Stuffed Artichokes
• 2 Artichokes cleaned and prepped to instructions
• 1/2 cup Italian flavored Panko breadcrumbs
• 1/4 cup parmesan cheese
• 3 cloves minced garlic
• 1 teaspoon granulated garlic
• 4 tablespoon melted butter
• 4 tablespoons freshly minced Italian parsley
• salt, pepper to taste
• Herb Coated Grilled Artichokes
• 3 fresh artichokes
• 2 large fresh lemons, juiced
• 6 tablespoons olive oil (or melted butter)
• 6 cloves garlic
• granulated garlic powder
• fresh thyme, oregano, basil, and Italian seasoning
• salt, pepper, cayenne to taste
• Crab Filled Artichokes
• 2 artichokes sliced in half-cooked to instructions
• Filling:
• 1 tablespoon lemon juice
• 4 tablespoons melted butter
• 2 tablespoons olive oil
• 3 large garlic cloves, finely minced
• 1 teaspoon granulated garlic powder
• 1 teaspoon lemon zest
• 1 cup Italian flavored panko breadcrumbs
• 4 tablespoons parmesan cheese
• salt, pepper and cayenne pepper to taste
• 1 tablespoon Worcestershire sauce
• 1/2 cup lump crab meat, scallops, chopped lobster or shrimp
• 1 teaspoon dijon mustard
• Breadcrumb and Bacon Stuffed Artichokes
• 4 medium artichokes
• 6 tablespoons salted butter
• Bacon Breadcrumbs
• 1/2 cup Italian flavored panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 8 slices bacon, cooked & crumbled
• 1/4 cup finely minced parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated garlic powder
• salt, pepper, cayenne pepper to taste
• Garnish: freshly squeezed lemon juice, olive oil, salt, pepper

Instructions:

1. Preparation for Artichokes:
2. Boil the artichoke for 25 minutes in a rolling boil with salt in the water and a few lemon wedges
3. Drain
4. Trim the artichokes by clipping the outer edges of each leaf and any pointy stems with a kitchen shears
5. Slice the artichoke in half
6. Discard lower leaves near the stem scraping the leaves off
7. Use a spoon to hollow out the fuzzy choke in the middle that's purple and light green with a tablespoon
8. Rub the entire artichoke half on all sides with a fresh lemon wedge (this prevent browning spots on the leaves)
9. Brush the artichokes with olive oil (or butter) on both sides.
10. Instructions for Bread Crumb and Parmesan Stuffed Artichoke
11. Boil first for 30 minutes. Blot dry.
12. Place on the grill cut side down grill on both sides on medium heat.
13. Cook until charred around 15 minutes or more depending on the size of artichokes.
14. Sprinkle with toasted breadcrumbs. Serve immediately.
15. To make breadcrumbs, pour olive oil and garlic into a small sauté pan.
16. Turn the heat on medium-low and cook garlic until softened, about 1-2 minutes, do not brown.
17. Add in panko and turn the heat up to medium-high.
18. Toast breadcrumbs until golden brown, stirring frequently to prevent burning.
19. Notes: You do not have to saute If baking these, just spoon into the cavity before baking.
20. If using a pressure cooker, spoon on top after cooking is completed and use the sauteed breadcrumbs.
21. For Slow cooker, you can stuff before or use sauteed after slow-cooked.
22. Remember to use chicken broth of water when slow cooking or pressure cooking.
23. Instructions for Herb Coated:
24. Mix all ingredients together and baste each artichoke before using any of the cooking methods.
25. Instructions for Crab Filled or choose another cooking method:
26. Prepare the artichokes with the instructions given.
27. Mix the melted butter with the bread crumbs and all the ingredients folding in the seafood last that your using. Fill the artichokes halves and bake at 400 degrees until the artichokes are soft 25 minutes.
28. For Grilled Artichokes: grill on both sides 6 to 8 minutes keeping the hollowed side up then fill artichokes and grill on medium-high heat after they are cooked around 8 to 10 minutes on medium-high heat.
29. Instructions for Breadcrumb and Bacon Grilled or choose another cooking method:
30. Prepare the artichokes with the instructions given.
31. Grill for 6 -8 minutes per side.
32. Then flip the artichokes to their back so the heart is facing up, and fill each cavity with a large spoonful of bacon breadcrumbs.
33. Continue grilling until the breadcrumbs are browned.
34. Some Cooking Methods To Choose From:
35. Oven Roasted: Bake with stuffing after parboiling and after following prep instructions until soft around 35 to 45 minutes depending on artichoke size
36. Grilled: After parboiling and using the prep instructions, grill on both side 8 to 10 minutes stuff the cavity and grill until bread crumbs are browned or make it separately and filled after grilling
37. Slow Cooker: Parboil first for 20 minutes in salt water, add to a slow cooker with stem and bottom cut flat, then stuff. Cook on high 4 hours with around 1/2 chicken broth on the bottom of the slow cooker insert
38. Instant Pot Pressure Cooker Mode: First slice the bottom flat on the artichoke then add 2 cups of chicken broth, cut side up stuff them, and pressure cook for 30 minutes.
39. Steamed/Boiled: Just clean the artichokes cutting the stem off flat, stuff them then in a large pot add water, and salt covering just the bottom half of the artichokes in chicken broth and steam/simmer for at least an hour until the chokes are super soft.

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