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Stuffed Artichokes with Chunky Bacon and Parmesan

Stuffed Artichokes with Chunky Bacon and Parmesan
Brandon Goodwin / TODAY


  • 6 artichokes
  • 12 slices bacon
  • 12 ounces Parmesan cheese
  • 3 cups dry breadcrumbs
  • 1/2 cup parsley
  • 1 tablespoon rosemary or thyme
  • 1 tablespoon lemon zest
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons butter
  • Salt and pepper, to taste

Chef notes

Boost the flavor of artichoke hearts with smoky bacon and Parmesan cheese.


Place artichokes on their bottoms in a large pot in a single layer.  Add water to come 1 inch up the sides of artichokes.   Bring the water to a simmer, cover the pot and cook 10-15 minutes, until the heart of the artichoke is cooked halfway, still a bit firm when pierced with a fork.  Blot artichokes on paper toweling, then place onto a baking sheet, bottom-side-down. 

Preheat oven to 350`F.  In a large bowl, mix together remaining ingredients except butter.   Taste and season as needed.   Gently spread apart the leaves of the artichokes and distribute the filling evenly between the leaves and in the artichoke centers, spooning any extra onto the tops.  Drizzle with the melted butter.   

Bake in oven 20-30 minutes, until hot & golden brown.   Serve while warm, putting out a bowl for the leaves to be discarded into.