Summer is all about relaxing and trying something new. If you’ve never baked an artichoke, add it to your must-try list this summer. It’s less messy, and a delicious way to enjoy this summery vegetable.
Shoutout to our Sharp Chef Michelle, blogger for Sunkissed Kitchen, for providing us with this delicious gluten-free, whole foods Italian Stuffed Artichokes recipe, baked in the Sharp European Convection Oven! Instead of using breadcrumbs, this recipe uses a flavorful combination of caramelized onions, garlic, and pecans. It’s a simple way to dress up this powerhouse vegetable.
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A Perfect Way to Bake Artichokes
If you’ve never cooked artichokes before, this method of baking them in a dutch oven is the simplest I’ve ever tried.
Artichokes are often steamed or boiled, then served with mayo or aioli to dip the leaves in. This mindful method involves stuffing them first with a delicious combo of onions, garlic, and pecans, then adding them to a dutch oven to bake.
The stuffing infuses the artichokes with so much flavor that there isn’t any need to serve them with a dipping sauce.
Italian Stuffed Artichokes are brushed with olive oil, then stuffed with breadcrumbs and parmesan, lending flavor to the vegetable. This version uses a sautéed vegetable and pecan stuffing (with parmesan cheese, too!), to keep them gluten-free and more mindful!
How to Bake Artichokes
If you’ve only ever steamed or boiled artichokes, you’re in for a treat! Retain more of the nutrients in artichokes using this dutch oven baking method.
The artichokes steam inside the pot, but with less mess.
I use my dutch oven for cooking in my Sharp European Convection Oven often!
It’s the perfect option for so many baked dishes. The edge-to-edge black glass is sleek and modern looking. It’s easy to clean, and has a wide variety of settings, meaning I can always get the outcome I want.
Hop on over to the Sharp Home USA website to see if their state-of-the-art appliances are right for your dream kitchen!
What You’ll Need
- Artichokes
- Olive Oil
- Pecans
- Parmesan Cheese
- Onions
- Garlic
- Parsley
- Lemon
- Sea Salt & Pepper
How to Prepare Artichokes
Step 4: Removing the fuzzy part on top of the artichoke heart.
Step 1: Trim the ends off the leaves of the artichoke.
Step 2: Cut about 1 – 1 1/2 inches off the top of each artichoke. Cut enough so you can see the purple leaves in the center.
Step 3: Remove the purple leaves from the center of the artichoke. If it’s challenging to reach them, just pull the leaves outwards and loosen up the center of the artichoke.
Step 4: Use a spoon to scrape the choke from the center of the artichoke. This is the fuzzy part on top of the artichoke heart. It is too fibrous to eat (and is just unpleasant to deal with when eating dinner!).
How to Make Italian Stuffed Artichokes
Onions and garlic sautéed on a Sharp Induction Cooktop.
Step 1: Into a skillet on your Sharp Induction Cooktop, add olive oil, onions, and garlic. Saute the vegetables over medium heat for about 7-10 minutes until soft.
Step 2: Remove the skillet from heat, and stir in chopped pecans, parsley, parmesan cheese, salt, pepper, and lemon zest.
Step 3: Add the stuffing mixture to the centers of the artichokes, and press a small amount of the stuffing mixture into each of the artichoke leaves.
Step 4: Into a dutch oven, add 1/2 inch of water. Add the stuffed artichokes, and place a lid on top. Bake the artichokes for 45 minutes in your Sharp Convection Wall Oven, until they have softened and the leaves easily pull from the heart.
FAQ and Variations
Old Fashioned Italian Stuffed Artichokes: Use the same recipe, but use 1 cup of breadcrumbs in place of the pecans. If you want to keep these gluten-free, use 1 cup of gluten-free breadcrumbs, or 1 cup of brown rice crackers blended into crumbs.
How to Buy Artichokes: Look for artichokes that feel heavy, with leaves that are still closed. If artichokes have leaves that are separating or pulling from the vegetable, they are old and will be tough.
How to Eat Stuffed Artichokes: Pull the leaves from the heart, and use teeth to separate the soft part at the end. Discard the tough part of the leaves. Once all the outer leaves have been pulled away, the center is a large soft part called the heart. The heart and the stem are the best parts!
How to Serve Artichokes
As an Appetizer: Serve these alone on a plate as an appetizer. Because they are stuffed with a flavorful filling, no dip is needed.
As a Side Dish: Make a summer meal by serving stuffed artichokes alongside grilled pork chops, or grilled balsamic chicken.
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