These Italian stuffed artichokes are made with simple pantry ingredients and result in the most comforting, crowd-pleasing side dish recipe.
You know those recipes you make that immediately transport you to another time, perhaps another kitchen or another place?
These Italian stuffed artichokes do just that for me: they take me back to my Aunt Dolly’s kitchen north of Boston where I first learned this family recipe.
A traditional Italian comfort dish, stuffed artichokes are a staple around the holidays in most Italian homes. They are also the perfect side dish for Sunday dinner.
Drizzled with lemon juice then steamed until tender, the end result is cheesy, garlicky and full of flavor. The ultimate way to enjoy a hearty artichoke which just so happens to be my oldest son’s favorite vegetable these days.
Whether you’re hosting a family gathering for the holidays this year or attending a party at someone else’s house, I am confident my husband’s family recipe for Italian stuffed artichokes will be a huge hit. Want more traditional recipes from my husband’s Italian family? Be sure to check out Food From Our Ancestors: The Ultimate Italian Sunday Dinner.
It really doesn’t get more comforting than artichokes stuffed with bread crumbs, garlic, olive oil, and cheese. If you’re looking for another artichoke recipe check out my Italian Chicken Pasta with Artichokes.
If you need additional help to cook artichokes take a look at my How to Cook Artichokes {Easy Step-by-Step Tutorial} post.
🔪 Cutting an artichoke for stuffing:
Slice off ¼ inch straight from the top of each artichoke (the prickly part). Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
🍴 Eating a stuffed artichoke:
You eat the petals. They can be either dipped in a sauce or butter. The pulp portion of the petal is what you eat. The stems are edible but would need to be pealed and cooked first.
No forks required.
📖 Recipe
Italian Stuffed Artichokes
Ingredients:
- 6 whole artichokes
- 2 cups Italian bread crumbs
- 1/2 cup parmesan cheese grated
- 1/4 cup parsley minced
- 4 cloves garlic minced
- salt and pepper to taste
- 1/4 cup lemon juice
- 6 tablespoons olive oil
Instructions:
- Soak artichokes in cold water for 30 minutes.
- To prepare the artichokes: Cut off stems of the artichokes with a sharp knife. Make sure the cut is straight so artichoke will stand flat.
- Slice off ¼ inch straight from the top of each artichoke (the prickly part).
- Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.
- Squeeze half of the lemon juice inside the artichoke.
- In a large bowl, mix together the bread crumbs, grated cheese, parsley, garlic, salt, and pepper. Fill each leaf with the stuffing until artichokes are well packed.
- Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
- Put artichokes standing up into a wide pot large enough to hold the artichokes. Add enough water to cover just to the top of the bottom row of leaves of the artichokes.
- Add 1 tablespoon of salt in the pot. Cover and let the water come to a boil. Lower the heat and let the artichokes simmer for 45 minutes or until leaves are tender. Serve warm.
Chef's Notes:
How do you cut an artichoke for stuffing?
Slice off ¼ inch straight from the top of each artichoke (the prickly part). Stand the artichoke upside down and push firmly on the stem side to slightly open the leaves making room to catch the stuffing. Using scissors, cut the tip of each leaf straight across.How do you eat stuffed artichokes?
You eat the petals. They can be either dipped in a sauce or butter. The pulp portion of the petal is what you eat. Optional: You can also remove the purple leaves and the very center choke, which is very prickly, by grabbing it from the very bottom and pulling it straight out. I skip this step to save time but it's a nice touch.Nutrition Facts:
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Michelle
Why is my breading dry . What should I have done
Liz DellaCroce
Maybe add more oil or lemon juice?
Joy DeVico
My family uses all your ingredients but we also use the stem in the stuffing, finely chopped. It brings the stuffing to another level.
Liz DellaCroce
What a great idea!
Joe Russo
The Stem (peeled has a mid section) that is absolutely the ingredient you want to have chopped up.
Liz DellaCroce
Good call Joe!
Stacey Gunnard
This is my first ever review, ever 🌳 I haven’t even eaten them yet, but I so Appreciate the reminders. Brightest Blessings to youuuu. Recycle Love: A Mystical Memoir oh sidenote I just Wrote a book ✌🏽🔮🌙💃🏿🙏🕯✍🏼📖🍷
Liz DellaCroce
Oh I’m so glad you enjoyed it!
Andrea
This brings back fond childhood memories, sitting in my nonna’s kitchen watching her prepare stuffed artichokes, cannolis, and profiteroles.
Tonight was my third time using your fantastic recipe. The last two times I substituted avocado oil for olive oil. So so good. Although I make just two (it’s just me), I end up using the same amount of stuffing that is called for in the six serving recipe because I remove the middle leaves and prickly part, so I can shove more stuffing inside the middle.
I think next time, I am going to add lump crab meat to the stuffing I shove in the center.
Liz DellaCroce
Oh I’m so glad it brought back those wonderful memories! That’s the best part of cooking!!!
Liz DellaCroce
BTW You should check out the Italian Sunday Dinner Cookbook I made! https://thelemonbowl.com/cookbook/
Ina R.
My immigrant Sicilian mom made wonderful stuffed artichokes but like you only stuffing was fresh Italian cheeses (Romano and Parmesan) garlic, lemon juice, olive oil and Italian seasonings. My recipe is like your recipe but I add fresh cooked sweet Italian sausage to ingredients. More filling and hubby loves the flavor of Italian sausage. Delicious👍💝
Liz DellaCroce
Oh what a great idea!!
Katrina
So delicious and so much flavor! Love this one!
Liz DellaCroce
Thank you so much!
Nicole
We eat a ton of artichokes at my house. They have been my daughter’s favorite food since she was 3 years old! I’ll have to add this recipe to our rotation :)
Liz DellaCroce
Isn’t it so good!?
Nancy A. Venerose
I have made them this way since I was 13 with my Sicilian Nanny. This is an authentic recipe for these delicious artichokes. I use a shearing scissors to cut leaves around for esthetic looks. Sliced lemons directly on top with paprika and a pitted olive.
Liz DellaCroce
That makes me so happy! Glad you enjoyed them. Love your olive idea!
Natalie
You had me at Parmesan. *Drool*
Liz DellaCroce
So so good!
Julia
I love stuffed artichokes! These look extra amazing as always Liz!!
Liz DellaCroce
Thank you so much lady!