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Easy Vegetable Side: Stuffed Breaded Artichokes

Stuffed Baked Artichokes

Stuffed Breaded Artichokes

Stuffed Breaded Artichokes are a seasonal favorite at Fairway. These veggies offer tons of fiber and a host of vitamins and minerals, including magnesium, chromium, manganese, potassium, phosphorus, iron, and calcium. Breaded and baked with Parmigiano-Reggiano, pitted kalamata olives, capers and a touch of anchovy paste (for added flavor, if desired!), your artichokes will transform from a simple vegetable into a healthy, satisfying side dish. Serve these when you’re entertaining for a super impressive meal.

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Stuffed Breaded Artichokes

Prep Time: 5 minutes; Cook Time: 30 minutes; Serves: 6-8


  • 4 medium artichokes
  • Fairway Olive Oil or Fairway Grape Seed Oil
  • 1 lemon, halved
  • 3 garlic cloves
  • Anchovy paste (try one solid squeeze, about ½ tbsp; you can also skip this if taste is undesirable)
  • ½ cup bread crumbs (try plain Panko)
  • ⅓ cup grated Parmigiano-Reggiano
  • Salt and pepper
  • ½ cup Fairway Pitted Kalamata Olives, minced
  • ½ tbsp capers, rinsed and minced


  1. Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop out the furry choke. Squeeze half a lemon on all the artichokes.
  2. Preheat the oven to 400°F.
  3. In a saucepan of simmering water, cook the artichoke halves until barely tender, 7 minutes. Drain well and pat dry.
  4. Lightly oil a ceramic baking dish. In a skillet, heat ½ cup of Fairway Olive Oil or Fairway Grape Seed Oil. Add garlic and cook over moderately high heat until golden, 4 minutes; discard the garlic. Add the anchovy paste and stir until dissolved. Add the artichokes cut side down and cook until crusty on the bottom. Flip them and cook until lightly browned, 3 minutes; transfer the artichokes, cut side up, to the baking dish. Let the garlic-anchovy oil cool slightly.
  5. In a bowl, mix the breadcrumbs and cheese. Stir in the garlic-anchovy oil and season very lightly with salt and pepper. In another bowl, mix the Fairway Olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the breadcrumbs. Bake for 12 minutes, until the topping is browned and crisp and the artichokes are tender. Let stand for 5 minutes; then serve.

Note: The recipe can be prepared through Step 4 and refrigerated overnight; allow it to return to room temperature before baking. Refrigerate breadcrumbs separately.

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