Delicious Italian Stuffed Artichokes

So easy and so very delicious!

Nutrition Information

Calories: 1808
Protein: 68g
Carbs: 158g
Fiber: 58g
Sugar: 14g
Fat: 108g
Sodium: 3190mg

Recipe Information

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

4 large Artichokes, rinsed and trimmed with stems removed

(See How to Prepare Artichokes for cooking)
1 cup Italian style bread crumbs
½ cup finely grated parmigiano reggiano cheese
1 heaping Tbsp. minced garlic
¼ cup olive oil
4 tsp. melted butter (optional)
4 tsp. grated Parmesan cheese (optional garnish)

Directions:

Click here for short “How To” Video.

  1. In medium size mixing bowl, combine bread crumbs, parmagiano reggiano cheese, and minced garlic. Set aside.
  2. Take trimmed Artichokes with stems removed, and gently open up the Artichoke petals with your fingers. Drizzle one tablespoon of olive oil onto each Artichoke.
  3. With a spoon, stuff bread crumb mixture between each Artichoke petal (dividing bread crumb mixture evening between four Artichokes).
  4. Place stuffed Artichokes (cut side up and side by side) in a large steaming basket making sure water is filled in the steam pot to maximum level for steaming. Cover pot with lid. Turn heat on medium-high until water bowls. Turn down heat to a low boil, steam Artichokes for 35 to 40 minutes or until Artichokes are tender.
  5. Transfer stuffed Artichokes to a serving platter and drizzle each Artichoke with 1 teaspoon of melted butter and 1 teaspoon of grated Parmesan cheese (optional).

 

See other great Artichoke recipes, chef videos, and more.

Recipe Reviews

This recipe is so tasty and fun to make. The stuffed artichokes come out looking and tasting so delicious. Use this stuffing recipe as a base and be c

cynthia
Jun 27, 2016

This recipe is so tasty and fun to make. The stuffed artichokes come out looking and tasting so delicious. Use this stuffing recipe as a base and be creative with it; add some other vegetables, spices, and meats. Be generous with the stuffing when piling it in between the petals!

good recipe thank you

marouan
May 30, 2015

good recipe thank you

Variations on this recipie goes back to the Roman Empire. Throwing in a generous amount of fresh flat parsley, some toasted pine nuts, and white rais

Jim
May 17, 2015

Variations on this recipie goes back to the Roman Empire. Throwing in a generous amount of fresh flat parsley, some toasted pine nuts, and white raisins gets you closer to the way Julius would have eaten them.

I loved it!! I added my own chopped veggies and some shaved Granny Smith apples to the stuffing.. it is so yummy!

Adele
Dec 19, 2014
JenningsFlorida

I loved it!! I added my own chopped veggies and some shaved Granny Smith apples to the stuffing.. it is so yummy!

Easy and delish! I've always used the oven for stuffed chokes...but this way worked just as well. I stuffed a jumbo choke and steamed it for 60 mins.

Kori Tuggle
Feb 02, 2010
MontereyCA

Easy and delish! I've always used the oven for stuffed chokes...but this way worked just as well. I stuffed a jumbo choke and steamed it for 60 mins. Then at the end popped it under the broiler for 5 minutes to crisp & brown the tops. A few tips to add to the recipe:
1. Do over stuff...try spooning the stuffing mix between every petal layer
2. Add anything you'd like to the stuffing mix to add flavor - ie: bacon bits, sausage-etc
3. took me only 15 minutes to prep. Placed in the steamer basket and then "walked away" for an hour. But i did check the water level from time to time...to make sure it was still steaming.

Ocean Mist Farms , USA 5.0 5.0 5 5 This recipe is so tasty and fun to make. The stuffed artichokes come out looking and tasting so delicious. Use this stuffing recipe as a base and be creative with it; add some othe
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