The Best Stuffed Artichokes Recipe

– 4 large whole artichoke – 1 lemon – 1 ½ cups plain dry bread crumb – 1 cup grated Parmesan cheese – 3 tablespoons chopped fresh parsley, plus more for garnish – 6 cloves garlic, minced – 4 teaspoons kosher salt, divided – 1 teaspoon ground black pepper – 2 ½ cups water – ½ cup olive oil


Take some artichokes and chop off the top quarter, then trim the top half-inch of the leaves. Cut off the bottom inch of the stalk to make it flat.  

Zest ¾ teaspoon of lemon peel and put it aside. Rub the cut parts of the artichoke with a halved lemon. Repeat this for the other artichokes.

Mix the lemon zest with breadcrumbs, Parmesan cheese, parsley, garlic, 2 teaspoons of salt, and pepper in a bowl.

Preheat your Sprinkle this breadcrumb mixture onto the artichokes' leaves, making sure to cover them evenly. Avoid putting too much on the center leaves.air fryer to 400°F (200°C) for about 5 minutes.

Put water in a pot and add 2 teaspoons of salt. Place the artichokes in the pot close together so they stay upright.  

Drizzle olive oil over them. Bring to a boil, then simmer covered for about an hour until the leaves come off easily. 

Let them sit for 10 to 15 minutes before serving. Add more parsley if you like.