Mini artichokes make a charming and tasty base for appetizers, and stuffing them with a herbed ricotta blend adds creamy richness.
This recipe bakes the stuffed artichokes to tender perfection while keeping prep straightforward and manageable.
Perfect for entertaining, these stuffed mini artichokes are elegant yet approachable, sure to impress guests with minimal effort.
Why You’ll Love This Recipe
- Using mini artichokes provides a delicate bite-sized vessel that cooks evenly and quickly compared to larger artichokes.
- The herbed ricotta filling is creamy and flavorful, complementing the mild flavor of artichokes without overpowering them.
- Baking at 375°F (190°C) cooks the artichokes tender and melts the cheese filling, creating a cohesive and appealing appetizer.
Stuffed Mini Artichokes with Herbed Ricotta
These stuffed mini artichokes are filled with a creamy herbed ricotta mixture and baked until tender, making a unique and delicious appetizer.
- Prep time
- 20 minutes
- Cook time
- 40 minutes
- Servings
- 8
- Yield
- 8 stuffed mini artichokes
Ingredients
- 8 mini artichokes (about 3-4 inches each)
- 1 cup ricotta cheese (240 ml)
- 1/4 cup grated Parmesan cheese (25 g)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon lemon zest
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup vegetable or chicken broth (120 ml)
Instructions
- Prepare the Artichokes Rinse the mini artichokes under cold water. Trim the stem to about 1/2 inch and remove tough outer leaves. With scissors, trim the sharp tips of the outer leaves. Rub cut surfaces with lemon to prevent browning. Spread the leaves gently to make space for filling.
- Make the Herbed Ricotta Filling In a bowl, combine ricotta cheese, Parmesan, parsley, basil, lemon zest, minced garlic, salt, and pepper. Mix until well combined.
- Stuff the Artichokes Using a small spoon or piping bag, carefully stuff the herbed ricotta mixture between the artichoke leaves. Drizzle a little olive oil over each stuffed artichoke.
- Bake the Artichokes Preheat oven to 375°F (190°C). Place the stuffed artichokes upright in a baking dish. Pour vegetable or chicken broth into the dish to cover the bottom (about 1/2 inch deep). Cover the dish tightly with foil.
- Cook and Serve Bake for 30 minutes covered, then remove foil and bake uncovered for an additional 10 minutes until tops are golden and artichokes are tender when pierced with a knife. Baking with broth steams the artichokes internally. Serve warm.
Helpful Tips
- Trim artichokes carefully to keep them uniform in size for even cooking.
- Use fresh herbs for the best flavor in the ricotta filling, but dried herbs can substitute in a pinch.
- If mini artichokes are unavailable, larger ones can be used but will require longer cooking.
- Always cook artichokes until tender, aiming for an internal temperature of at least 185°F (85°C) for food safety when using broth during baking.
Storage and Make-Ahead
Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in an oven at 350°F (175°C) until warmed through, about 10-15 minutes, to maintain texture.
Do not freeze, as the ricotta filling and artichoke texture may degrade upon thawing.
Frequently Asked Questions
Can I prepare the stuffed mini artichokes ahead of time?
Yes, you can stuff the artichokes in advance and store them covered in the refrigerator for up to 4 hours before baking.
Are mini artichokes the same as baby artichokes?
Yes, mini and baby artichokes generally refer to small-sized artichokes suitable for appetizers and quicker cooking.
Can I use other cheeses instead of ricotta?
You can substitute ricotta with mascarpone or a soft goat cheese for a different flavor, but texture and moisture content may vary.
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