Stuffed Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 large artichokes
  • 1 lemon, halved
  • ⅔ cup fine dried bread crumbs
  • ½ cup freshly grated pecorino romano cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper, to taste
  • About 4 Tbs. olive oil
  1. Working with 1 artichoke at a time, trim the stem even with the artichoke bottom, peel and chop the stem, and set aside. Snap off the small, tough leaves around the base. Cut off the top ¾ inch of the leaves with a serrated knife or chef’s knife to remove the prickly tips. Gently pry the center leaves open and, using a small spoon, scoop out the prickly choke and discard. Repeat with the remaining artichokes. Rub the cut sides of each artichoke with a lemon half as you trim them to prevent the artichoke from darkening.
  2. In a bowl, combine the chopped stems, bread crumbs, cheese, parsley and garlic and season with salt and pepper. Add about 2 Tbs. of the olive oil, or just enough to moisten the mixture.
  3. Gently spread open the center and the rows of leaves of an artichoke and push a little of the stuffing mixture between them. Repeat with the remaining artichokes. Place the artichokes upright in a pot just large enough to hold them. Add water to reach about one-third of the way up the sides of the artichokes. Drizzle the tops with the remaining 2 Tbs. olive oil.
  4. Cover the pot and place over low heat. Bring to a simmer and cook until the artichoke hearts are tender when pierced with a knife and a leaf is easily pulled out, about 45 minutes. Add a little more water if the liquid evaporates too quickly.
  5. Transfer the artichokes to individual plates or bowls and serve warm or at room temperature. Serves 6.


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