Recipe Stuffed Artichokes
Prep time
Cook time
Total time
Garden fresh artichokes stuffed with parsley, feta, and lemon zest and baked until tender. A tasty side dish or vegetarian dinner
Recipe type: Appetiser
Cuisine: Italian, Vegetarian
Serves: 2
  • ¾ cup fresh parsley leaves
  • zest 2 lemons
  • salt ¼ teaspoon
  • 2 cloves garlic
  • 150 grams feta cheese
  • 1 and ½ teaspoon dried oregano
  • 3 tablespoons grated parmesan cheese
  • 4 ends of day old bread (preferably sour dough)
For Artichoke Preparation
  • Juice of one lemon (after removing the zest - see below)
  • Bowl of water
  • 1 tablespoon cooking oil
  • 3 small/medium artichokes
  • 1300 ml passata
  • salt and pepper to season
  • 1 teaspoon dried oregano
To Make Stuffing
  1. Add the stuffing ingredients to a food processor and blend until well combined. The consistency will be a thick paste.
Prepare Artichokes For Stuffing
  1. Add the juice of the lemon to a bowl (large enough to fit the flowers) of water
  2. Remove the outer leaves of the flower and trim the stem to be about 5 cm in length
  3. Slice off one third of the top of the flower tips
  4. Remove a layer of the skin from the stem with a sharp knife
  5. Cut out the center of the flower, if hairy (this is usually not necessary for small home grown flowers)
  6. Place the trimmed flower into a bowl of lemon juice and water
  7. Repeat for each flower
To Stuff The Flowers
  1. Remove a flower from the lemon water and shake off the excess water
  2. Gently pull out the leaves of the outer edge of the artichoke and fill with the stuffing until all outer leaves have been stuffed
  3. Move into the next segment of leaves (one layer closer to the center) and stuff
  4. Repeat until close to the center of the flower
  5. Do the same thing for each flower
To Cook
  1. Preheat the oven to 180 degrees Celsius
  2. Add oil to a pan and heat
  3. Add each stuffed artichoke flower one at a time face down in the hot pan to seal and until browned
  4. Place the artichokes into a pan or dish that has a lid
  5. Add the passata, salt and pepper and dried oregano and stir gently
  6. Cover the pan with a lid and bake for approximately 45-50 minutes, or until a skewer can be inserted through each artichoke with no resistance.
To Serve
  1. Serve each flower with some of the tomato sauce with rice or a salad
  2. Serve as a side dish (you will have left overs)
Cook time will vary depending on the size of the flowers
This dish may be cooked in advance and reheated
Recipe by A Fresh Legacy at