Whole flower artichokes with the stem fully chopped off and some of the outer leaves removed. They wait to be immersed in freshly extracted lemon juice or lemon water after being separated from their center parts and after getting rid of their tough belly hairs in order to avoid darkening.

Stuffed artichoke recipes are a difficult, but delicious, vegetable meal to make. The cups and leaves are filled with leaves that have been carefully prepared and loaded with olive oil. Lemon slices and olive oil are essential ingredients in this stuffed artichoke recipes. One of the delicious menus you can find at Mama Fatma is vegetable dishes. You can make a reservation by calling us before you come. Do not miss the opportunity to experience this delicious artichoke dish at the tables we will reserve for you. For those living in Canada, we recommend that you do not miss Mama Fatma.

What Is Stuffed Artichoke?

Breadcrumbs and Parmesan cheese are used to stuff artichokes, which are then baked until the crumbs are crisp and the stuffed artichoke hearts are tender. A stuffed artichoke hearts of medium size has 13 grams of carbs.



  • Three pieces of fresh, flowering artichokes
  • a tea cup with rice
  • 1/bundle of dill
  • 3–4 fresh onion branches
  • a single onion
  • lemon juice, one piece
  • 1/4 cup water, 1/4 cup olive oil
  • one teaspoon of sugar, granulated
  • one salt spoon
  • black pepper, one teaspoon
  • one allspice teaspoon
  • one cinnamon teaspoon

To prevent the artichokes from fading:

  • freshly squeezed lemon juice, one piece

To Cook:

  • 3 teaspoons of olive oil
  • two water bottles

How To Make Stuffed Artichoke?

Cut the artichoke stems just above the blossom and give them a thorough wash. Eliminate a few of the outer leaves. Cut roughly two fingers of the artichokes, then lay them on their side. Remove a few rows of leaves starting in the middle, then use a spoon to wipe the hairy area on the belly. The leaves can be diluted however you like. Once it has been prepared in this manner, keep it in a large basin of water with lemon. In a bowl, combine all the components for the inside mortar. Fill the artichokes completely with the prepared stuffing.

Additionally, you can apply mortar to the intermediary leaves. Fill the pot with the artichokes. Close the pot’s lid after adding the boiling water and olive oil. Start the stove, bring it to a boil, then reduce the heat and let it simmer. When the rice is cooked and the leaves are tender, turn off the stove. Allow the saucepan to cool. Let’s carefully simmer the artichokes for around twenty-five minutes on a low flame after bringing them to a boil over medium heat. You can occasionally test the doneness of our artichokes with a fork. Put the dolmas on a serving platter and top them with olive oil. Garnish with chopped dill before serving. Have a nice supper.


How To Serve Stuffed Artichoke?

Both as an appetizer and as a main course, artichokes are versatile. Try it with a variety of dips, such as melted butter, aioli, or cheese sauces, if you are eating it as an appetizer. Pair the filled artichoke with steak, pig, spinach and artichoke stuffed chicken, or shellfish for a complete feast. Technically, you could eat the entire artichoke if you cooked it for a long enough time to soften it entirely. The majority of preparation techniques, however, produce results that are firmer.

In this instance, stay away from the choke and the pointy ends of the leaves and eat only the flesh, heart, and even stem. Choose a dairy-free, Parmesan cheese if you are vegan and gluten-free.

How To Store Stuffed Artichoke?

It’s crucial to spotless the artichoke. Our spinach and artichoke stuffed chicken cleaning instructions provide step-by-step guidance to assist you. Artichokes that have been cleaned need to soak in water with lemon. You should apply the freezing method to store green artichokes in the freezer. As a result, the artichoke’s vitamins won’t be lost. For this, boil the artichokes three times in a big pot with rock salt, lemon, and boiling water. After that, submerge it in cold water and let it stand there for a while. The surplus water is then wiped away with a kitchen towel, and the item is left at room temperature to dry entirely. Finally, placing it in a freezer bag will allow you to keep it for roughly a year.


Is It Better To Boil Or Bake Artichokes?

The best spinach artichoke stuffed mashrooms will keep its wetness, have wonderful flavor, be simple to prepare, and resist developing smoky aftertastes from overheated olive oil. Boiling is the undisputed winner in this game. This is why: The best method for avoiding dehydration was boiling. The boiling artichoke heart’s creamy texture was pure delight, and it had the most soft, edible meat of the three.

The cooking method that is easiest to complete is boiling. It required little upkeep and had a quick cooking time. We occasionally opened the top to keep tabs on their progress because the vast amount of water keeping the temperature steady. Finding anything to keep the spinach artichoke stuffed mashrooms underwater was the most difficult task. There were no problems with smoking the olive oil, and there never would be. The melting point of very virgin olive oil is much below the maximum temperature of boiling water, which is 212F. It’s a wise insurance move.

What Part Of A Stuffed Artichoke Do You Eat?

The heart is entirely edible, and it tastes fantastic. The fuzzy choke is palatable in baby artichokes but is too stiff to eat in regular artichokes. The fragile sections of the leaves must be scraped off the tough outer leaves using your teeth. Additionally, eating only the heart is wasteful because the stem and other edible components are also wonderful. The hairy choke that rests atop the meaty heart deep in the core of the artichoke is the only other component of the plant, aside from the prickly tips of the petals, that should be completely eliminated.