Stuffed Baby Artichokes

Stuffed Baby Artichokes are a delicious and elevated way to showcase the fully edible leaves and heart.

fork and knife icon
Serves: 3-4 sides or 9 apps
clock icon
Prep Time: 15 minutes
Cook Time: 55 minutes
chef hat icon

Dietary Preferences



9 Baby Artichokes

Italian breadcrumbs (1 Tbsp for every 3 Baby Artichokes)

Italian grated cheeses (1/2 the amount of breadcrumbs) i.e. If you use 3 Tbsp breadcrumbs for 9 baby artichokes, you need 1-1/2 Tbsp cheese for those 9 baby artichokes

Black pepper

Extra virgin olive oil

(See video: How to Prepare Baby Artichokes for cooking)


Clean and trim Baby Artichokes, removing tough outer leaves.

Place in a bowl of cold water and lemon to prevent browning.

In a separate bowl, add the proper amount of breadcrumbs and cheese based on the number of baby artichokes you have. Sprinkle with pepper to taste. Mix together.

Spread open the artichokes. Using a spoon, stuff the leaves with breadcrumb mixture.

In a large pot, add one inch of water. Place a vegetable steamer basket and stand your stuffed artichokes upright in the basket.

Top each one with a drizzle of extra virgin olive oil, cover the pot and bring the water to a boil.

Once boiled, reduce heat to simmer and steam for 45 minutes to an hour or until a leaf pulls out easily. Serve warm or cold.

The entire artichoke can be eaten.


Sign up for recipes and more!