These Mediterranean Stuffed Artichokes are elegant, delicious, and the perfect party appetizer! They’re filled with feta, olives, breadcrumbs, and authentic Mediterranean flavor.
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My Mediterranean stuffed artichokes are loaded with Mediterranean flavor and will add a touch of elegance to your table. Serve them alongside any main course as a special side or as an appetizer. The artichoke leaves pull away easily and are stuffed with a Mediterranean filling packed with Kalamata olives, roasted red peppers, sundried tomatoes, and creamy feta cheese.
It’s completely worth the effort to make these Mediterranean stuffed artichokes!
How to choose the best artichoke?
Choosing the healthiest and freshest artichokes is essential. Look for artichokes that are firm and heavy for their size. Make sure the leaves are closed tightly and are as close together as possible. The leaves should be green, and a little purple is fine. Just make sure the leaves don’t have brown tips.
All of this will ensure that you have a fresh artichoke. If you can’t use it right away, store it in a plastic bag in the refrigerator for up to a week. If the leaves start to loosen a little, cook it right away.
Why you should add Mediterranean stuffed artichokes to your party table!
- Fresh, herby filling
- Packed with sweet, smoky, and salty flavor
- Crispy bread crumbs and feta bits
- You can make this ahead because it’s best just warm or at room temp!
Ingredients and Options
- Globe artichokes –the freshest you can find
- Lemons –to coat the artichokes to keep them from oxidizing so quickly
- Scallions –if you don’t have these, substitute an onion
- Grated garlic –grate a lot of it and store in a freezer bag for easy use
- Olive oil –use a good quality
- Feta cheese –crumble a block yourself. It’s so much better than pre-crumbled.
- Plain breadcrumbs (unseasoned) –you’ll lose the Mediterranean flavor if they are seasoned
- Kalamata Olives –adds a briny bite to the filling
- Roasted red peppers from the jar –chopped into small pieces
- Sun-dried tomatoes packed in oil –these are tender, sweet, and smoky
- Dried crushed oregano –you can use fresh or substitute for parsley
- Salt –not too much because the feta and olives are a little salty
- Freshly cracked black pepper to taste
- Optional: 1/2 cup shredded mozzarella cheese –this will give the filling a little stringiness
- Optional: Crushed red pepper to taste –who needs a little heat? 😉
How to make Mediterranean stuffed artichokes
Prepare the Artichokes:
- Artichokes like to turn brown quickly, so keep a large bowl that can hold all of the artichokes ready with acidulated water. Acidulated water is just cold water with plenty of freshly squeezed lemons and will keep the artichokes from oxidizing and turning brown.
- Using kitchen scissors, cut off the tips of the leaves (about 1/3-1/2 of the leaf) and discard them. Remove the bottom 2-3 layers of leaves and cut off the stem so that the artichokes can sit flat. Using a paring knife or a peeler, remove the first layer from the stem and cut off the bottom dry and fibrous part. Place the prepared stems in the acidulated water.
- Cut off the top (pointy) portion (about 1-inch) of the artichoke and discard it. Gently pull the artichoke to loosen the leaves. Remove the center leaves and hairy choke using the back of a spoon and discard it.
- Squeeze lemon juice all over the artichokes and place them in the bowl of lemon water as you prepare the rest of them.
- Bring a large pot of water with a few lemons in it to a boil. Add 1-2 teaspoons of salt and the artichokes.
- Reduce the heat to medium and cook the artichokes for approximately 25 minutes or until the bottom parts are fork-tender. Remove the artichokes from the pot and place them upside down on a clean kitchen towel to absorb the water.
Make the Filling:
- Cook the scallions in olive oil over medium heat for 4-5 minutes or until softened. Season them with a pinch of salt and add the garlic. Warm through for a few seconds, and then remove the pan from the heat.
- Place the breadcrumbs into a large mixing bowl. Add the scallion mixture to the breadcrumbs along with all of the remaining ingredients. Toss together and taste. Adjust seasoning if needed.
- Preheat the oven to 400 °F, 200 °C.
- Place the artichokes in a 9 x 13-inch baking pan or a large cast-iron skillet for a pretty presentation. Add about a half-inch of water or broth to the bottom of the pan.
- Fill the artichokes with the breadcrumb mixture.
- Bake in the center rack for about 45 minutes. The breadcrumb filling should be golden and crisp.
The best way to serve…
These Mediterranean Stuffed artichokes come out of the over super hot, so let them rest for at least 15 minutes. The filling will settle down into the artichoke leaves and give you the perfect bite every time. You can make these ahead of a dinner party and allow them to sit longer because they are excellent at room temperature as well.
Serve them alongside a main course of Spatchcocked Greek Chicken or Baked Salmon Plaki or beside other appetizers like hummus and Hortopitakia, Greek green hand pies.
Enjoy!
Mediterranean Stuffed Artichokes
These Mediterranean Stuffed Artichokes are elegant, and delicious, and the perfect party appetizer. The artichokes are filled with breadcrumbs, feta, olives, and Mediterranean flavors and then baked. So delicious!
Ingredients
- 4 globe artichokes
- 3-4 lemons
- 4 scallions, thinly sliced
- 1 teaspoon grated garlic (about 4 cloves)
- 1/4 cup olive oil
- 3-4 ounces feta cheese, crumbled
- 1 and 1/2 cup plain breadcrumbs (unseasoned)
- 15-20 pitted Kalamata Olives, roughly chopped
- 2-3 roasted red peppers from the jar, diced
- 3-4 sun-dried tomatoes packed in oil, chopped
- 1 teaspoon dried crushed oregano
- salt, to taste
- freshly cracked black pepper to taste
- optional: 1/2 cup shredded mozzarella cheese
Instructions
Prepare the Artichokes:
Keep a large bowl that can hold all of the artichokes ready with acidulated water. Acidulated water is just cold water with plenty of freshly squeezed lemons in it. This will keep the artichokes from turning brown.
Using kitchen scissors, cut off the tips of the leaves (about 1/3-1/2) and discard them. Remove the bottom 2-3 layers of leaves and cut off the stem so that the artichokes can sit flat. Using a paring knife or a peeler, remove the first layer from the stem and cut off the bottom dry and fibrous part. Place the prepared stems in the acidulated water.
Cut off the top (pointy) portion (about 1-inch) of the artichoke and discard it. Gently pull the artichoke to loosen the leaves. Remove the center leaves using the back of a spoon. Also remove the hairy choke and discard it.
Squeeze lemon juice all over the artichokes and place them in the bowl of lemon water as you prepare the rest of them.
Bring a large pot of water with a few lemons in it to a boil. Add 1-2 teaspoons of salt and the artichokes.
Reduce the heat to medium and cook the artichokes for approximately 25 minutes or until the bottom parts are fork tender. Remove the artichokes from the pot and place them upside down on a clean kitchen towel to absorb the water.
Make the Filling:
Cook the scallions in the olive oil over medium heat for 4-5 minutes or until softened. Season them with a pinch of salt and add the garlic. Warm through for a few seconds and then remove the pan from the heat.
Place the breadcrumbs to a large mixing bowl. Add the scallion mixture to the breadcrumbs along with all of the remaining ingredients. Toss together and taste. Adjust seasoning if needed.
Preheat the oven to 400 °F, 200 °C.
Place the artichokes in a 9 by 13-inch baking pan or in a large cast iron skillet. Add about a half inch of water or broth to the bottom of the pan.
Fill the artichokes with the breadcrumb mixture.
Bake in the center rack for about 45 minutes. The breadcrumb filling should be golden and crisp.
Kali Orexi!
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Yum. I ADORE ARTICHOKES. STUFFED IS MY FAVORITE WAY TO PREPARE AND EAT. ALSO LOVE ARTICHOKES ON Pizza and a few other Italian dishes. So very good.