Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Stuffed Artichoke Recipe Has A Savory Italian Sausage Filling
Stuffed artichokes might seem a little fancy, but they’re actually super doable once you know how to prep them. Mine are even hearty enough to serve as dinner. If you’ve never made a stuffed artichoke recipe before, this is a great one to start with. Here’s why:
- Tender, tangy artichokes with cheesy sausage filling in every bite – Instead of bread crumbs like many recipes use, I filled these stuffed artichokes with Italian sausage and parmesan. Every layer has flavor, protein, and a little cheese pull that makes these equally great for a meal or an appetizer.
- An upgrade on stuffed veggies – The flavor reminds me of my Italian stuffed peppers, but the texture is totally different. With artichokes, you peel back the leaves one by one, and each bite is tender, juicy, and just a little more fun to eat.
- Impressive but simple – Unlike my baked artichokes, we parboil these first to get them tender, then stuff them with savory Italian sausage. They look fancy enough for guests, but the method’s easy enough for any night of the week.
If you’re looking for a fun and different way to enjoy this veggie, these stuffed artichokes are always a hit. Make them with me!
” We absolutely love this recipe. We cook this all the time and love drenching them in extra lemon juice before baking. Thanks for a great recipe!!!”
-Taylor
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed artichoke recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Artichokes – Look for ones that feel heavy for their size, with tight leaves and minimal browning. That means they’re fresh and tender inside.
- Ground Italian Sausage – I usually use mild Italian sausage for stuffed artichokes, but spicy works if you like heat. Ground beef, chicken, or turkey sausage are all good swaps. Just make sure they’re seasoned, or add a little salt and pepper if they’re not.
- Garlic – Fresh garlic cloves give the best flavor. For a shortcut, use 2 teaspoons of the jarred kind.
- Italian Seasoning – I use my homemade Italian seasoning blend for this. It has just the right mix of oregano, basil, thyme, rosemary, and marjoram. Store-bought works fine, though.
- Grated Parmesan Cheese – I mix parmesan into the sausage filling for cheesy, salty flavor in every bite, then sprinkle more on top before baking so it gets golden and crisp.
- Lemon Juice – Keeps the stuffed artichokes from browning and adds brightness to balance the rich stuffing.
- Olive Oil – To help the outer leaves roast up nice and tender. Avocado oil or any neutral oil would work here.
How To Make Stuffed Artichokes
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Trim the artichokes. Slice off the tops and stems so they sit flat, then use kitchen shears to snip the pointy tips from the leaves.
- Parboil to soften. Boil them in salted water until slightly tender, then drain upside down and let them cool while you prep the filling.
- Remove the choke. Gently open the centers and remove the fuzzy center of each artichoke, which is called the choke. Drizzle with lemon juice and oil.
- Make the sausage filling. While the artichokes boil, mix the sausage, garlic, parmesan, and Italian seasoning in a bowl, just until combined.
- Stuff the artichokes. Spoon the sausage filling in the center and between the leaves.
- Bake and broil. Cover and bake stuffed artichokes until the sausage is cooked through and the leaves pull away easily. I usually broil at the end for a golden, cheesy finish, and sometimes add a sprinkle of fresh parsley.
My Recipe Tips
- Artichokes brown quickly after slicing. Rubbing them with lemon juice right away helps slow that down and takes out a little bitterness, too. I still recommend trimming them right before cooking, though, for best results.
- Artichokes float when you boil them, so you’ll need something to hold them down. I usually use glass jars on top to keep them submerged.
- Don’t overmix the meat. It can make the filling tough once it bakes.
- Use a sharp spoon to scoop the choke. I’ve found that these grapefruit spoons works best. They’re just the right size and get under the fuzzy part easily without tearing up the leaves.
- A snug dish works best. I use a small oval baking dish like this, so the stuffed artichokes stay standing. When they’re close together, they help hold each other up.
- Since the sausage filling goes in raw, it needs to hit 165 degrees F in the center. I use an instant-read thermometer to check before pulling the artichokes out of the oven.
Stuffed Artichokes
My stuffed artichokes recipe is packed with Italian sausage and parmesan, baked until tender for a cozy, easy spring dinner.
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Artichokes:
Filling:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
-
Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
-
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
-
In a large bowl, mix together the Italian sausage, minced garlic, Italian seasoning and 1/2 cup (50 grams) grated parmesan, until just combined. Do not over-mix.
-
Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a stoneware baking dish, facing up.
-
Drizzle the artichokes all over with lemon juice and olive oil, including the tops and sides.
-
Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with the remaining 2 tablespoons (30 grams) grated parmesan.
-
Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
-
Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 stuffed artichoke
- Tips: Check out my recipe tips above to help you prep the artichokes easily, keep them from browning, and make sure the filling cooks just right.
- Storage: Store leftover stuffed artichokes in an airtight container in the fridge for up to 3-4 days.
- Meal prep: To prep stuffed artichokes ahead, fill them up, cover, and refrigerate for up to 1-2 days. When you’re ready to serve, bake as usual.
- Reheat: Warm in the oven at 350 degrees F for about 15-20 minutes, or you can microwave these.
- Freeze: If you want to freeze this stuffed artichoke recipe, I recommend doing so before baking. Thaw in the fridge overnight, then bake as usual.
- Note on nutrition info: The nutrition info reflects a full, filling meal. For something lighter, half is still plenty, and 1/8 to 1/4 makes a great appetizer serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Stuffed Artichokes
How To Eat Stuffed Artichokes
To eat them, pull off the leaves one at a time, holding them sausage side up so the filling stays put. Scrape the leaf with your teeth to get the filling and soft part of the artichoke, then toss the rest. The closer you get to the middle, the more edible leaf there is. Don’t skip the artichoke heart in the center — it’s the best part!
Stuffed artichokes make a full meal on their own, but I like to pair them with one of my salad recipes and a little marinara sauce for dipping. You can also serve them as a starter by cutting them into halves or quarters.
15 Comments
Taylor
1We absolutely love this recipe. We cook this all the time and love drenching them in extra lemon juice before baking. Thanks for a great recipe!!!
Lauren
1This recipe even pleased my very picky parents. I made a batch with gluten free panko breadcrumbs for the gluten-free family member and regular for everyone else. The addition of sausage really made this a filing and satisfying meal. Thank you!
Kim boring
0Can you steam with meat instead of baking them
Maya | Wholesome Yum
0Hi Kim, I always bake these, but I don’t see why not!
Shelly
0Wow! What a great recipe!
Sandra Dee
0These look delicious! I don’t always have access to fresh artichokes – do you think you could make a casserole with the jarred hearts? Maybe diced and mixed in with the sausage? It could still bake and broil. Maybe serve as a dip? Just some thoughts.
Wholesome Yum M
0Hi Sandra, I have not tried doing anything like that, but it does sound good! If you decide to try it, please let us know how it turns out.
Elena
0Delicious for dinner!
Christa
0I’ve been hesitant to cook artichokes myself but am sick of the canned ones. Broiling is such a great idea- delish!
Emily
0My family LOVES artichokes and these Italian stuffed artichokes are so amazingly delicious!
Laura
0I’ve been looking for something different to serve up at my next vegetarian dinner and this is just perfect! Thanks for the recipe I am really excited to make it!!
stephanie
0I am always looking for new keto recipes. I can’t wait to make these.
Jessica
0We loved these! Just like the baked artichokes we ate in Italy. Thanks!
Jas
0This looks like a perfect date-night meal. Can’t wait to try it!
Vicky
0I have a hard time coming up with ways to fix artichoke but this is fantastic!! Sounds delicious and filling!V