Roasted Stuffed Artichokes

Flavorful Artichokes stuffed with bread, cheese and peppers, roasted until crispy and delicious!
Course Side Dish
Cuisine American, French
Keyword Stuffed Artichokes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 434kcal
Author Heather Cheney


  • 3- 4 Large Artichokes
  • 2 C cubed bread
  • 1 C Parmesan Cheese grated
  • 3/4 C chopped red bell pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 C olive oil
  • more Parmesan cheese for tops


  • Preheat oven to 350°
  • Cut eat artichoke in half and place in a bowl of lemon water to prevent browning.
  • Using a cookie scoop, remove the choke from each half and place back in lemon water
  • Combine bread and parmesan cheese in bowl of food processor and pulse until bread is crumbly. Alternately, crumble bread by hand and mix with cheese.
  • Add chopped pepper to food processor and mix until peppers are chopped fine. If doing by hand, chop peppers finely and combine with bread mixture.
  • Add salt, pepper, and garlic powder to bread mixture. Add enough olive oil to bind it together. Take a spoonful of filling out and squeeze it in your palm; if it stays together it's ready.
  • Place artichoke halves in a large baking dish with sides. Spoon filling into hollow center, distributing evenly. Sprinkle a bit more parmesan cheese on top if desired and drizzle with olive oil.
  • Place pan in oven and pour water into the dish until it comes half-way up the sides of the artichokes.
  • Bake uncovered for 60 minutes or until you can easily pierce a fork into the thickest part of the artichoke heart. Loosely cover with foil for the last 10-15 minutes of cooking if needed to prevent too much browning.


Serving: 1serving | Calories: 434kcal | Carbohydrates: 56g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 914mg | Potassium: 750mg | Fiber: 11g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 41.4mg | Calcium: 372mg | Iron: 5mg