Stuffed Artichokes

Stuffed Artichokes

The Holidays are coming and Stuffed Artichokes makes for an excellent appetizer. We have them on Thanksgiving and Christmas. They are deceptively simple to prepare, the video below demonstrates how easy they are to stuff, and work well as a make-ahead option. You can stuff and refrigerate them the day before you are going to cook them, or if time is really an issue, cook them the day before and reheat before serving, they will still be great.

As a kid growing up, I was a very finicky eater. If I didn’t like the way something looked I would refuse to eat it. Stuffed Artichokes is one of the dishes my Mom would make that I would not touch. All I can say now is I am glad that you grow out of some things.

Stuffed Artichokes Recipe

Prep time: | Cook time: | Total time:

Serves 4

1 cup bread crumbs
1/2 cup grated Pecorino-Romano Cheese
1 tablespoon parsley, chopped
1 clove of garlic, minced
salt & freshly ground pepper to taste
6 tablespoons olive oil
4 artichokes
2 cloves of garlic, sliced

  1. Combine bread crumbs, Pecorino-Romano Cheese, parsley, minced garic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well.

  2. Wash the artichokes under cold running water. Cut the stems off, flush with bottom. Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them.

  3. In a pot just large enough to fit the artichokes, add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes.

  4. Turn heat on to medium and cook until sizzling about 1-2 minutes. Add water to reach half way up the sides of the artichokes.

  5. Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water.

  6. Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.

Stuffing an Artichoke.

Bonus Video
I found some old home video footage of the first time I was given an artichoke to eat as a kid.

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  1. Unlike you, I loved artichokes as a kid. It was the fun of eating each leaf, dipping it in mayo with lemon and pulling the pulp off with my teath, so now anything with “carciofi” is irresistable for me.
    The recipe looks very close to what my mother-in-law uses.

  2. Great recipe and video :) Something to look forward to preparing this Christmas.

  3. That looks deelishuss! Will definitely be serving this at my next dinner party.

  4. Italian Chef,

    It is nice to see that the recipes that my great grandmother taught me have and will continue to be passed on. I can attest to this blog that this artichoke recipe is as authentic as it gets. I am a 2nd Generation Italian-American who can appreciate the makings of a great Italian pastime.

    Check out my blog at every Monday I will have the recipe of the week! You will not be disappointed!


  5. The artichoke recipes is exactly how my husband makes them which he learned from his mother and she from her mother. Brava!

  6. Would someone have a video of how to do this?
    I am a visual person and although reading is not hard to do it’s the visual aspect that I learn from.
    I would appreicate it if someone had a video that I could learn how to buy, clean, and cook an Artichoke.

    Thanks a bunch to anyone who can help me.
    Dottie MT Joyal from West Warwick, RI.

  7. I will try this recipe today. My Aunt used to make the best artichokes so I hope this recipe comes close. She never gave out her recipe – “what recipe?”. I’m inviting my sis over to see how close this recipe comes. I will keep a positive attitude.

  8. These are amazing! My husband is Italian and grew up eating his grandmother’s stuffed artichokes but since we have been married I had never maded them. Well…today I did, and we loved them! Great recipe!

  9.  Información de Niza, me gustaría a apreciar su buen trabajo y también me gustaría animaros a seguir así.

  10. I make this also and sometimes I cut up some asiago cheese and put the asaigo cheese in each of the leaves and steam them for about 3 hours and they come out so tender and moist.

  11. Looks amazing! I am hosting an artichoke-themed linky party this week as part of our Fresh Produce Tuesday series at 2 Sisters 2 Cities. I would love it if you linked this recipe up!


  12. this ise very good, but in Italy We prefer those in olive oil as an appetizer or side dish

  13. This is gorgeous and yes, spectacular. I would sooo serve this at a formal dinner just to see the uptight ones fumble to avoid eating it with their hands!

  14. Good recipe! Down south we add a tbs of Zatarain’s liquid crab boil to the water.



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