Herb and Garlic Baked Artichokes

herb and cheese stuffed artichokes
This twist on tradition recipe comes in fresh from our fields! Christina Cooks makes this delicious rendition of an Italian classic. Packed with herby, cheesy and garlicky flavours, these artichokes are sure to be a hit.
Prep time: min
Cook time: min
Total time: min
Yield: 4 servings

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  • 4 large artichokes, firm and bright in color
  • 1 lemon, juiced and zested
  • 1 ½ cup breadcrumbs
  • ¼ cup fresh parsley, chopped
  • ¼ cup Asiago cheese, grated
  • 4 garlic cloves, minced
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp ground black pepper
  • ½ tsp salt
  • 4 tsp olive oil


  1. Preheat your oven to 400F.
  2. Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the leaves and using a sharp paring knife cut out the innermost leaves to reveal the fibrous choke.
  3. With a spoon, scrape as much of the choke fibers out of the artichoke as you can.
  4. Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.
  5. For the filling; In a small bowl, mix all ingredients and 2 tsp lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the pieces and spoon filling between each as well.
  6. Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 Tbsp lemon juice into the dish and cover it tightly with aluminum foil.
  7. Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.
  8. Enjoy!!!