Stuffed Artichokes with potatoes

Prep: 25 minutes
Cook: 50–60 minutes
Servings: 4

🍳 Equipment

• Large pot or baking dish

• Knife & cutting board

• Mixing bowl

• Spoon

🥘 Ingredients

• 4 medium artichokes

• 2 medium potatoes, peeled and diced small

• 2 cloves garlic, minced

• ½ cup breadcrumbs

• ¼ cup grated Parmesan cheese

• 2 tbsp olive oil

• 2 tsp chopped fresh parsley

• 1 tsp dried thyme or oregano

• Salt & pepper to taste

• 1 lemon, halved

• 1–2 cups vegetable or chicken broth

👩‍🍳 Instructions

1. Prepare artichokes

   • Trim stems, remove tough outer leaves, and cut tips.

   • Rub cut surfaces with lemon to prevent browning.

   • Gently spread leaves to make space for stuffing.

2. Make stuffing

   • In a bowl, combine diced potatoes, garlic, breadcrumbs, Parmesan, parsley, thyme, olive oil, salt, and pepper.

   • Mix well.

3. Stuff artichokes

   • Spoon potato mixture between leaves and into center of each artichoke.

4. Cook

   • Place artichokes upright in a pot or baking dish.

   • Pour broth around them (not over the top).

   • Cover and simmer on low heat 40–50 minutes or until artichokes and potatoes are tender.

   • Alternatively, bake at 180°C / 350°F covered for same time.

5. Serve

   • Drizzle with a little olive oil, sprinkle extra Parmesan or parsley.

   • Serve warm as a main or side dish.

🍽️ Tips for BEST Stuffed Artichokes

✔ Trim leaves carefully, removing tough tips.
✔ Use small diced potatoes so they cook evenly.
✔ Lemon juice prevents discoloration.
✔ Broth keeps artichokes moist and flavorful.