Roasted Stuffed Artichokes

Ocean Mist Farm's signature artichokes stuffed with Italian-style breadcrumbs, then roasted until tender.

Recipe Information

Serves: 2
Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes


Two large (preferably heirloom) fresh artichokes,

1 cup of unseasoned breadcrumbs, 2 cloves garlic, finely minced,

¼ cup olive oil

1 Tbsp. mixed dry Italian herbs (oregano, marjoram, basil)

¼  cup hard Italian sharp cheese, grated

1/8 tsp. crushed red pepper,

pinch of fine seas salt


Preparing Artichokes:

  1. With a large chef’s knife, cut the top two inches off the top of the choke to expose the purple interior leaves. Cut off the bottom stem off the choke to make a flat bottom, reserving the cut stem.
  2. With kitchen sheers, snip the thorns off exterior leaves from bottom, cutting off the small bottom leaves.
  3. With a spoon, scrape out the center to remove the center including the fuzzy choke from the middle, creating a large well to take the filling.

Roasted Stuffed Artichokes:

  1. Preheat oven to 375°F. In a small saute pan, heat 2T of the oil over medium flame. Finely dice the stem and saute until tender, add garlic until aromatic.
  2. In a separate bowl, thoroughly combine breadcrumbs, the sauteed mixture, balance of the oil, once combined, add cheese and red pepper and salt.
  3. Spoon filling into choke cavity and cover each choke tightly with a small piece of foil. Place in a casserole dish and roast for 1 hour and 10 minutes. Check the base with a paring knife and when the knife comes out easily, removed the foil and roast for an additional 10-15 minutes to brown topping. Serve with lemon slices.


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

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