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.
Time needed: 15 minutes.
How to cut an artichoke for stuffing:
- Cut part of the stem
Slice off ¼ inch straight from the top of each artichoke (the prickly part).
- Open the leaves
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.
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 to eat a stuffed artichoke:
To start, 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
- ½ cup parmesan cheese grated
- ¼ cup parsley minced
- 4 cloves garlic minced
- salt and pepper to taste
- ¼ 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.
Nutrition
Check out more healthy appetizer recipes on my Pinterest board!
Mare
I would just add that you should know the parts of the plant you’re talking about: the “leaves” you refer to are involucre bracts, they’re not actually leaves. “Petals” in your description are actually individual flowers. The Asteraceae family has distinct terminology, please don’t dumb down what these structures really are!
Liz DellaCroce
Great to know thanks!!
Rita
I have been making these just like this for years and we love them too. my question is can you make them ahead and freeze them?
Liz DellaCroce
I wouldn’t suggest making ahead and freezing I’m afraid.
Helen Piovesan
I have to tip my cap to you. The absolute best recipe for stuffed artichoke I have ever used. I have been making them for years and I wasn’t thrilled so I have been trying various recipes and your superseded my favorite restaurant. Holidays are going to rock
Liz DellaCroce
I’m so glad you enjoyed them!! Thank you so much Helen!!!
Carrie
Amazing recipe! I’m 100% Sicilian and tried this recipe several times. This is just like my mom & nana used to make them. I looked at dozens of other recipes. This one is the best.
Liz DellaCroce
I’m so thrilled you enjoyed these!!! Thank you SO much!