Italian Stuffed Artichokes + Instant Pot instructions

Italian stuffed artichokes are made with Italian breadcrumbs, parmesan cheese, and fresh lemon. These stuffed artichokes are the perfect side dish to eggplant parm, baked tortellini gratinati, or penne alla vodka.

Best stuffed artichoke recipe

If you love authentic Italian recipes, check out my red wine pasta sauce, Grandma Lee’s chicken tortellini soup, or Italian meatballs and sauce.

These stuffed artichokes are my favorite artichoke recipe! They are made with simple pantry staples and come together effortlessly. They truly are the perfect side dish that compliments any Italian dinner!

Italian stuffed artichokes are made with wholesome ingredients like Italian breadcrumbs, garlic, chicken stock, and parmesan cheese. The artichoke leaves are tender and so flavorful! These stuffed artichokes are my favorite side dish during the holidays!

I’ve got all the tips on how to make these easily- even in the Instant Pot. I love making them in the Instant pot because they only take 20 minutes, come out super tender, plus they free up stovetop space!

Stuffed artichoke ingredients

• Artichokes– Fresh artichokes are used for this recipe. They can be intimidating to cook if you have never prepared them, but no worries! I’ve got all the tips and tricks under “Chef’s tips.”
• Italian bread crumbs– The breadcrumbs are the main component of the stuffing.
• Seasoning– The stuffing is made of Italian breadcrumbs, parmesan cheese, fresh parsley, garlic, and a pinch of salt. Simple, right?!

Chef’s tips

How to pick out the best artichokes

Artichokes that have tightly packed leaves are fresher than artichokes that have leaves that are coming away from the center. A few brown spots on the artichokes is just fine. Artichokes have a naturally dusty green color, but avoid artichokes that are purple or very bruised as they may be rotten.

How to prepare artichokes

There are a few steps you need to take to prepare an artichoke for cooking. First, remove the stem completely so the artichoke can sit flat on it’s base. Next, remove the top 1/4″ of the artichoke with a serrated knife and discard it. Use scissors to cut the pointy tips of the leaves. Lastly, use a spoon to open the leaves so you can stuff them.

Artichokes have a fuzzy center called the choke. You can remove the choke in the center of the artichoke with a spoon prior to cooking, however, it is more difficult to remove it from an uncooked artichoke than if it were cooked. I prefer to cook the artichokes, then remove the choke with a spoon before I eat it. Under the choke it the meaty heart of the artichoke, which is the best part!

How to make stuffed artichokes in the Instant Pot

1. Prepare the artichokes. Remove the stem from the artichokes, make the cut surface as flat as possible. Use a serrated knife to remove the 1/4″ top of the artichoke then use scissors to cut the pointy ends off the leaves. Use a spoon to open the leaves.
2. Make the stuffing. Combine the Italian breadcrumbs, parmesan cheese, parsley, garlic, and salt.
3. Stuff the artichokes. Use your spoon to spoon in the stuffing in between the leaves.
4. Prepare the pot. Add the chicken stock, butter, and lemon juice to the pot. Add enough chicken stock so the liquid covers the top of the bottom layer of leaves. Place the artichokes in the Instant Pot, then drizzle them with olive oil.
5. Cook. Place the lid on the Instant Pot, then place it on high for 20 minutes. Press the instant release button, then remove the lid.
6. Serve. Serve the stuffed artichokes with more melted butter. Mangia!

How to make Italian stuffed artichokes (stovetop)

1. Prepare the artichokes. Remove the stem from the artichokes, make the cut surface as flat as possible. Use a serrated knife to remove the 1/4″ top of the artichoke, then use scissors to cut the pointy ends off the leaves. Lastly, use a spoon to open the leaves.
2. Make the stuffing. Combine the Italian breadcrumbs, parmesan cheese, parsley, garlic, and salt.
3. Stuff the artichokes. Use your spoon to spoon in the stuffing in between the leaves.
4. Prepare the pot. Place a large, wide pot over high heat. Add the chicken stock, melted butter, and lemon juice to the pot and bring it to a boil. The chicken stock should reach the top of the bottom row of leaves on the artichoke.
5. Add the artichokes. Place the artichokes in the pot. Place the lid on the pot, then reduce the heat to a simmer. Cook for 45 minutes, then remove from the pot and serve. Mangia!
6. Prepare the artichokes. Remove the stem from the artichokes, make the cut surface as flat as possible. Use a serrated knife to remove the 1/4″ top of the artichoke, then use scissors to cut the pointy ends off the leaves. Next, se a spoon to open the leaves.
7. Make the stuffing. Combine the Italian breadcrumbs, parmesan cheese, parsley, garlic, and salt.
8. Stuff the artichokes. Use your spoon to spoon in the stuffing in between the leaves.
9. Prepare the pot. Place a large, wide pot over high heat. Add the chicken stock, melted butter, and lemon juice to the pot and bring it to a boil. The chicken stock should reach the top of the bottom row of leaves on the artichoke.
10. Add the artichokes. Place the artichokes in the pot. Place the lid on the pot, then reduce the heat to a simmer. Cook for 45 minutes, then remove from the pot and serve. Mangia!

How to store and reaheat

Stuffed artichokes can stay good in the fridge for 2-3 days in an airtight container.

To reheat, simply place them in the microwave for 2-3 minutes or in the oven at 350 degrees for 10 minutes, or until heated through.

More Sea Salt Savorings Italian classics

• Mozzarella Stuffed Meatballs
• Baked Eggplant Parmigiana
• Prosciutto Wrapped Parmesan Green Bean Bundles
• Cheesy Baked Tortellini with Chicken Gratinati
• Authentic Bolognese Sauce (Salsa Bolognese)

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!