Recipe: Stuffed Artichokes

stuffed artichoke

Stuffed Artichokes

6 medium artichokes

Look for round artichokes (globe) with stems. The leaves should be pliable and not too spiky.   Lemons are the key to prevent discoloration. Prepare a large bowl of water with lemon juice.

Working one artichoke at a time, cut the stem off at the base of the artichoke leaving it flat so as to stand on it’s own, and rub with lemon. Slice the top off  almost half-way down and rub the cut surface with lemon. Trim by pulling off the outer two or three layers of leaves (or more) until you expose pale, tender leaves.  Using a melon baler or small spoon scrape out the fuzzy choke on the inside. Rub again with lemon and drop into the lemon water.

Peel the outside layer of the stems. Treat with lemon and drop into the lemon water*

Prepare the stuffing:

Dice the stems of the artichokes and sweat until tender and translucent with

  • 6 tbsp. olive oil
  • 1 med. white onion, chopped fine


  • 3 garlic cloves, chopped fine
  • ¼ cup fresh parsley, chopped

Transfer the mixture to a large bowl and mix with:

  • 14- oz. fresh breadcrumbs
  • 1 tsp. ground hot pepper (paprika)
  • 1/3 cup grated  pecorino cheese  (parmesan/Romano)
  • 6 basil leaves, chopped
  • S & P
  • Olive oil

The mixture should be just moist enough to form a cohesive paste when squeezed.

Carefully spread open the artichokes spoon the stuffing into the cavities.  Place the stuffed artichokes in a low casserole w/lid making sure they stand securely.  Pour about 1 ½ -inches of water into the pan. Drizzle with a few more tbsp. of olive oil. Cover and Simmer over a low to med. flame until the artichokes are tender. 30 to 45 min. depending on the size and the number in the pan. Baste occasionally with their juices.

Allow the artichokes to cool down . They can be eaten warm or at room temperature. The sauce is wonderful with fresh crunchy bread. Stuffed artichokes can be made a day ahead and refrigerated. Bring to room temperature before serving. They will be even more flavorful.

* Prepared artichokes (before stuffing) can be stored completely covered with their lemon water for up to a day in the  refrigerator.



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