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Stuffed artichokes recipe

Stuffed artichokes recipe

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  • Side dish
  • Vegetable side dishes

It's not Easter time in Italy without fresh artichokes. Serve as a side dish or as main.

Be the first to make this!

IngredientsServes: 4

  • 4 medium artichokes
  • 1/2 lemon
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 1 sprig fresh parsley, finely chopped
  • salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 1/2 glass (120ml) white wine
  • 200ml water

MethodPrep:20min ›Cook:15min ›Extra time:30min soaking › Ready in:1hr5min

  1. Wash and clean the artichokes. Remove the tough outermost leaves and the top. Open the heart and gently remove the beard. Cut the hearts at the base, removing the stems and chop these into 2 to 3cm pieces. Rub the heart and the stems with 1/2 lemon and submerge them in fresh water with squeezed lemon juice. Let stand for 30 minutes.
  2. Meanwhile, prepare the stuffing: In a bowl mix eggs, Parmesan, breadcrumbs and parsley. Season with salt and pepper to taste and mix everything together.
  3. Rinse the artichokes under running water and pat dry with kitchen paper. With your hands gently open the hearts to find a free spot for stuffing. Drop about 1 generous teaspoon of stuffing inside each artichoke and gently close the leaves on top.
  4. Pour the oil into the pressure cooker and add the garlic. Cook for about 1 minute or until the oil starts sizzling. Then gently add the artichoke hearts, one close to the other. Make sure the stuffing stays in and does not tip over. Add also the stems, placing in between the hearts. Cook the artichokes in oil without them touching each other, for a couple of minutes. Then, pour in the wine and let the alcohol evaporate.
  5. Add the water, then close the pressure cooker and bring the heat up to high. When the cooker start whistling, lower to medium-low heat and cook for 8 minutes.
  6. Turn off the heat and carefully release all the pressure. Then, open the cooker and carefully remove the artichokes. Serve right away.

Cooking time

Make sure to count 8 minutes since the pressure cooker start whistling, not more not less of that. If you do not have a pressure cooker, you can use a regular saucepan but the artichokes will need 20 minutes at least. Make sure to keep them moist, adding more water or vegetable stock as needed.

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Reviews & ratingsAverage global rating:(1)

Ultimate Stuffed Artichoke Recipe

This Ultimate Stuffed Artichoke Recipe is out of this world. Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and is one of my favorite artichoke recipes ever!

Watch me make this recipe!

You know that restaurant you’d frequent with your friends when you were in high school?

Ours was Vittorio , and a group of us would go after school, during school (don’t tell my parents!), on the weekends, and we’d pick up take-out if we wanted to hang out at home.

All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is. Why? Well, because Vittorio had one of the best artichoke recipes of all time on their menu — the garlicky-lemony, stuffed artichoke!

Stuffed artichokes are one of Aimée’s favorite things eat, and she truly adored this one. So much so, that she often reminisces about it and is always yearning for one.

After many years, Vittorio is still open! It doesn’t matter much to Aimée though, because the stuffed artichoke recipe disappeared from the menu when we were in college.

Aimée has been asking me to try to replicate the recipe for years.

I’ve made a lot of artichoke recipes, but not one like this.

At long last, with notes from her, my memory of them, and the artichoke inspiration I got from my trip to Baroda Farms with Frieda’s , here is my stuffed artichoke recipe.

Stuffed Artichokes


  • 2 large artichokes
  • 1 cup Progresso Italian Style Bread Crumbs my mom swears by this brand for this recipe
  • 1/4 cup grated parmesan cheese
  • 1 tbsp a little fresh parsley finely chopped
  • 1 tbsp crushed garlic
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 2 tsp fresh lemon juice


Recipe Summary

  • 2 lemons
  • 4 medium artichokes
  • 3 cups fresh breadcrumbs
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/3 cup freshly grated Pecorino Romano cheese
  • 6 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons coarsely chopped fresh oregano
  • Coarse salt and freshly ground pepper

Preheat oven to 350 degrees. Zest one lemon set zest aside. Cut the lemon in half, and squeeze juice into a large bowl of water, add lemon rinds. Trim artichokes working with one at a time, snap off tough outer bottom leaves. Cut off upper third of artichoke. Snip remaining leaf tips with scissors. Trim long stem, leaving a flat bottom. Peel stem and place in acidulated water. Gently spread artichoke leaves away from center, revealing choke. Remove choke with a spoon and discard. Place artichoke in acidulated water. Repeat with remaining artichokes.

In a medium bowl, combine breadcrumbs, Parmigiano and Pecorino cheeses, 4 tablespoons oil, parsley, oregano, and lemon zest. Season with salt and pepper. Remove artichoke stems from water, and drain well. Chop finely, and stir into breadcrumb mixture.

Remove artichokes from water, and drain well. Fill each artichoke with 1/4 of breadcrumb mixture spread leaves to allow stuffing to sit inside, and mound stuffing on top. Place 1/2 cup water in bottom of a 9-by-9-inch baking dish. Fit artichokes into baking dish. Drizzle with remaining 2 tablespoons oil. Cover with aluminum foil. Bake until heart is soft when pierced with the tip of a knife, 30 to 40 minutes. Remove foil bake until breadcrumbs are golden brown, about 10 minutes more. Cut remaining lemon into wedges, and serve on the side.

Frequently Asked Questions about Artichokes:

It really doesn’t get more comforting than artichokes stuffed with bread crumbs, garlic, olive oil, and cheese. If you’re looking for another artichoke recipe check out my Italian Chicken Pasta with Artichokes.

To start, you eat the petals. They can be either dipped in a sauce or butter. The pulp portion of the petal is what you eat. The stems are edible but would need to be peeled and cooked first.

If you need additional help to cook artichokes take a look at my How to Cook Artichokes post.

No. However, you don’t want to eat the hairy choke inside nor the sharp, fibrous outer portion of the leaves because they are choking hazards, hence the name.

You can, I suppose, but why would you want to when they’re so delicious cooked?

Great question! Artichokes are past ripeness when their leaves are split, dry or wrinkled and/or discolored a dark brown.

Now you don’t have to be intimidated by this delicious vegetable, and there’s no longer a need for you to wait for a restaurant meal to enjoy artichokes.

Recipe Summary

  • 10 whole artichokes
  • 1 cup Italian seasoned bread crumbs
  • 4 ounces provolone cheese, shredded
  • 10 pimento-stuffed green olives, chopped
  • ½ bunch fresh parsley, chopped
  • 5 cloves garlic, minced
  • 1 bunch green onions, finely chopped
  • 2 small stalks celery, finely chopped
  • ½ green bell pepper, finely chopped
  • 1 teaspoon lemon juice
  • 1 teaspoon hot pepper sauce (e.g. Tabasco™)
  • 4 (2 ounce) cans anchovy fillets, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil, or as needed
  • salt to taste

Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.

Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water drain and cool.

In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt stir into the bread crumb mixture.

Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.

Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

Stuffed Whole Artichokes

Stuffing and steaming whole fresh artichokes is a great way to dig into a vegetable that can seem a bit forbidding with its tightly closed, thorny petals. Simply slice off those prickly tips, gently remove the furry choke at its center, generously tuck flavorful stuffing into each petal, then steam it until tender. Once you get the vegetable trimming and filling technique down, you can experiment with seasonings. Adding anchovy paste or minced capers to the filling ramps up its flavor, for example. Keep in mind that smaller, fresher artichokes will steam faster.

It can be difficult to nail the exact cooking time for artichokes because how long they need to cook depends on the maturity of the vegetable, its size, freshness and even when it is harvested. This recipe is for large artichokes, at least 10 ounces. If you have smaller ones, you will need less stuffing and probably less cooking time, so check smaller artichokes about 15 minutes earlier.

To steam on the stove top, see VARIATION, below.

Active time: 50 mins Total time: 2 hours 15 mins

Make Ahead: The artichokes can be trimmed up to 1 day in advance and refrigerated, petal side down, partially submerged in a bowl of lemon water.

Storage Notes: Stuffed artichokes can be wrapped tightly in plastic wrap and refrigerated for up to 3 days.To freeze a cooked stuffed artichoke, wrap it in plastic wrap and then foil, and freeze for up to 3 months. Defrost in the refrigerator for 24 hours and place on the counter for about 1 hour, then reheat, covered, in a 300-degree oven for about 20 minutes, sprinkling it with 1 teaspoon or so of oil or water after 10 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings 1/2 artichoke per serving as an appetizer


Position a rack in the middle of the oven and preheat to 400 degrees.

Add water to a bowl large enough to hold the 2 artichokes. Zest the lemon to get about 1 teaspoon. Then, halve the lemon and squeeze the juice into the water. Do not discard the zested halves.

Using a serrated knife, cut off 1 to 1 1/2 inches from the top of an artichoke to remove the thorny tips, trimming off any remaining prickly tips on the lower petals with a knife or scissors. Also, remove any tough little petals near the stem.

Using a serrated or chef’s knife, cut the stem off the artichoke flush with the base so that the vegetable can stand upright. If the detached stem is 1 1/2 inches or longer, trim away any tough parts and peel it with a vegetable peeler. (You will add the stems to the pot when you steam the stuffed artichokes.)

Gently force open the petals of each artichoke, spreading the larger ones out first and then the tighter inner ones. Using your fingers and a spoon (a serrated grapefruit spoon works well), remove any inner thorny or purple petals and then scrape away the fuzzy choke.

Place the trimmed artichoke petal side down and the peeled stems in the bowl of lemon water to prevent browning. Repeat to clean the second artichoke.

To make the stuffing: In a large bowl, stir together the breadcrumbs, cheese, garlic, pepper flakes, salt and lemon zest until combined. Place olive oil in a measuring cup and add the anchovy paste, if using, stir to combine as best you can. Pour the olive oil mixture over the breadcrumb mixture and stir until it resembles wet sand, adding more oil if needed. Taste, and season with more pepper flakes or salt, if desired.

Transfer one of the artichokes to a large plate. Open each petal with your fingers and, using your fingers and/or a small spoon, press the stuffing down toward the base of the artichoke. Once the outside petals are filled, lightly fill the center as well. Keep going around the artichoke, filling every nook and cranny. Gather any crumbs on the plate and add them to the artichoke, as well. Repeat with the second artichoke.

In a Dutch oven or heavy-bottomed pot with a lid, pour enough of the lemon water to come about 1 inch up the sides. Add a bay leaf and the zested, juiced lemon halves to the pot. (If you do not have a lidded pot, you can cover with aluminum foil.) Carefully place the artichokes in the water. It’s okay if there is space left in the pot, but the more room you give the artichokes, the more they will expand and flatten as they steam.

Cover the pot tightly with the lid, being careful not to press down on the artichokes, and steam in the oven for 1 1/2 hours, or until the outer stuffing is slightly browned and crisping and an outer artichoke petal or two releases easily when tugged. (To test the petals, use tongs to grasp the artichoke and use a kitchen towel to pull on a petal or two. If petals do not pull away easily, steam for an additional 15 minutes and try again.)

Uncover the artichokes and let them cool on the stove top for about 10 minutes. Using tongs and/or a slotted spoon, transfer the artichokes to a platter. Slice the stems into rounds and add them to the plates or reserve them to eat later.

Serve warm, with a bowl on the side for discarded petals.

VARIATION: If you prefer to steam your artichokes on the stove top, stuff them and put them in the Dutch oven or a heavy-bottom pot with the lemon water and bay leaf as directed above. Turn the heat to high and bring the water to a boil, then reduce the heat to medium-low, cover and steam for about 1 hour, checking every 15 minutes or so to add a bit more water as needed to prevent scorching. The artichokes are done when the large outer petals can be easily pulled off.

This recipe works best with medium-to-large, fresh, in-season artichokes. Here's what to look for:

  • Heavy: The artichokes should feel heavy when you hold them. If they're light, that's a sign that they are a little dried out and probably tough.
  • Squeak: When you hold a fresh artichoke, the leaves squeak when you squeeze them.
  • Closed, not flayed open, leaves: If an artichoke has leaves that are wide open, that's a sign that the artichoke may be on the old side and may be tough. If it's still heavy, you're okay, but if not, look for an artichoke where the leaves are more closed with just a little separation.
  • In season: The main season for artichokes is in the spring (March and April). There is a smaller, second season in the fall (October). Buy artichokes when they are in season and you'll have a better chance of getting one that is fresh and not dried out or tough.


Step 1

Start by giving your artichokes a quick wash

Using a sharp knife, cut the stem off the bottom so the artichokes will stand up straight on their own

Starting at the bottom, use a small pair of scissors to snip the tips off the leaves

When you get to the top where the leaves are tighter together, pick up the artichoke by the bottom and bang the top on the counter to open it up more

While steaming, mix your filling together - amounts/ingredients aren't particularly important, you just don't want it to be dry, as it will dry more in the oven

When the artichokes are cool enough to handle, set them on your work surface and, starting again from the bottom, pull back each leaf and press in some of the filling, working your way around in circles until you reach the top

When it's full, shave a little lemon zest over the top, then sprinkle some more cheese and give it a drizzle of olive oil

Bake at 350 until the filling starts to brown, then sprinkle a little fresh chopped parsley or other herb of choice over the top for garnish

Related Video

Great recipe from Calabria, Italy. Have been eating it for over 70 years. Recipe came down from my great-grandmother to me, except it was/is without soppressata.

I really wanted to like these. I thought they would be a great addition to our Christmas party menu, and had been wanting to cook artichokes for years. I almost didn't make them since they were $2/ea. at most grocery stores in the area, but then I found them at the Asian market for $1/bag of 4. I am sorry I did! It took forever to try to pry the chokes out - and I am no stranger to myriad kitchen tools. I wish I had a video of the fiasco - it was like a comedy show. I finally relented and cut them in half, but they they were not the Christmas-tree-shaped showpieces I had hoped to present at the table. I had to show my guests how to eat them (most are foodies, so was really surprised by this). Those who did liked them, but only well enough to eat a leaf or two. One (French) woman decried the pulling of the flesh off with your teeth and removing the rest of the leaf from your mouth a vile practice and was disgusted with the whole thing. At the end of the night, I had most of them left, which I forced myslf to take to lunch several days until I finally threw the rest out. Probably the worst recipe I have ever tried from this site. Never again

I've made these twice. First with the soprasetta. Second witout soprasetta. I increased the crumbs and cheese instead. Great for vegetarians. I simply love this recipe. Its amazing and filling. Leftovers work well too. Just steam it for about 10 - 15 mins and stuff your face with it! Yummy. I am waiting for the really good fresh artichokes to come to the stores/grocers and I will be making this to welcome spring.

Love artichokes - been eating them for 50 years & this is by far the worst preparation I've ever tasted. I should have been suspicious of any recipe that relies so heavily on oil for its flavor - 2000 calories of olive oil in this! And this doesn't add in the fat calories in the soppressata & the cheese. The recipe isn't porportioned right either. There are simply too many bread crumbs for the flavor points. Also, the lemons in the broth left a nasty bitter taste. Husband said at end of dinner, "I hope you didn't go to too much trouble on these because you wasted your time & two artichokes!" I agree. Not a keeper!

This was my first attempt at making artichokes, and my first time eating more than just the hearts. Followed recipe pretty closely, except I used canned breadcrumbs and omitted the sopressata bcs I didn't want the dish to be too heavy. Both me and my guy agreed the sopressata would have tasted great in there though. Cooked in regular pot and they were fine tender and flavorful. Couldn't figure out how to get all the fuzzies out. Maybe I wasn't being rough enough in scooping? I'm none to familiar with artichoke anatomy! I would still definitely try again.

These Turned out to die for. I was just in the mood to try something new, and remember haveing them when i was little. If i were to do it over again i would use pre done bread crumbs. although the baguette that i used was delicious! I also used prosotto instead of the sausage on accident, but that was still really good! Everyone was asking what i was cooking, the aroma was sooo yummy!And there was not one complaint. even the pups that we have wouldn't leave us alone! :) i will def do this again!!

I made this a few nights a go with some adjustments and OH MY, how yummy this was but definately time consuming so make sure you buy giant artichokes to make the scooping easier. I used some mild italian sausage instead of the soppressata and used Trader Joe's 4 cheese blend and didn't bother with the melting the provelone over the chokes. And the best part: I added white wine to the cooking liquid and used thick slices of onions to keep the ɼhokes of the bottom of the pot and steamed for around 50-60 min (big chokes). While the chokes cooled, I reduced the simmering broth and then added it to some melted butter to make the MOST INCREDIBLE dipping sauce for the leaves. This is one of the most incredible meals I've ever made. I used really big chokes and stuffed them chock full, none of this two tablespoon stuff, there was nearly a cup in each one! My non-artichoke eating husband kept coming into the kitchen wanting to know what smelled so good and was thirlled with his dinner.

This was my first go with whole artichokes.. and after trying this recipe.. I can't believe what I've been missing out on! My boyfriend and I tried this recipe for dinner last night and woke up this morning still talking about it. We cut the recipe down to make two artichokes and doubled the amount of soppressata and provolone to make a heartier stuffing (we were having these as a main course). We used a rosemary infused olive oil for the stuffing and broth, and threw the lemon halves in the pot as well. They were there to prop up the artichokes, but added a really nice flavor to the broth. Unlike other reviews, we didn't find this difficult or tedious at all, but that could be because we were trimming two artichokes rather than eight. Either way, this recipe is worth the effort.

This recipe is amazing! And SO much easier than it seems. I only did 2 artichokes and stuffed them and put them in a normal pot that youɽ boil water in and put a little bit of water in the bottom and a lid on the top and steamed them for 50 min & they came out perfect! No need for a pressure cooker. I HIGHLY recommend it. This was my first time ever cooking artichokes and they came out amazing!

I love this recipe. It's really not that difficult to remove the choke, and it's worth the effort. Pull out some of the inside leaves with your fingers, and then use a melon baller to scrape out the choke. Here's the real secret. After your remove the choke, but before you stuff, throw the chokes in a large pot of boiling water for 8 - 10 minutes. The leaves pre-cook, and are so tender. Let them cool, then stuff. It also cuts down on your overall steaming time (about 40 minutes). I've made this recipe with and without the soppresata and provolone, and it's fantastic either way. You can also cheat and use dried breadcrumbs. Just drizzle some of the broth over the top of the artichokes while they are steaming. I made these for a dinner party, and they were a huge hit.

Excellent! Worth the little bit of work it takes to prepare.

I must be crazy, but I honestly didn't this this was a lot of work at all! I used ready-made bread crumbs. Took me about 15 - 20 minutes to make the stuffing + stuff the artichokes (I only made two, but I did remove the chokes). Then I just watched tv for an hour while they cooked in a pot. My boyfriend and his friends love them! Really easy.

Some people must have a lot more time than I have! To say that they are "a lot or work" as another reviewer has, is putting it mildly!

These are to die for but I prefer to bake them. They are a lot of work so I don't remove the choke. I don't toast the bread crumbs either. I rinse them, make a moist mixture of crumbs and stuff them. I substitute anchovy for sausage and add chopped hard-boiled egg. I top it off with a bit of olive oil, wrap them tightly in foil and bake for 1 hour to 1 hour 20 minutes. You can also throw them on the grill this way. Much easier.


  1. Kagakora

    the message very good

  2. Franky

    How do you feel about Putin, everyone?

  3. Oxnaleah

    YES, that's for sure

  4. Kerrick

    Comrades, this is a treasure trove! masterpiece!

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