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!
Debbie
Why soak the artichokes?
Liz DellaCroce
My aunt likes to soak them to improve tenderness and flavor but not mandatory!
kathy
to hydrate… I cut the tip of the stem off, the size of a dime, wash & soak, then trim after an hr or so…
Liz DellaCroce
Great idea Kathy!
Jeanne
Do you stuff the center of the artichoke or just the leaves?
Liz DellaCroce
Just the leaves!
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!!
Michele Tellefsen
I have never cooked an artichoke in my life excuse my ‘dumb’ but I found the simple very useful.
Liz DellaCroce
Arent they just delicious Michele!?
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!!!
Laura
Hi I’ve read your recipe and same as my moms. I’ve been making them the past few years but for some reason the leaves aren’t tender enough. And i simmer them more than 45min with salt and lemon. Then i stuff and simmer 15min more but still not tender. Any suggestions?
Liz DellaCroce
I’m not sure – perhaps you have some older/bigger artichokes? Did they cook eventually?
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!
Judy
My husband & I love artichokes. Been wanting to try them stuffed. Came across your Instagram post (I follow you) on how to make. You mentioned to go to your website & find your stuffed artichoke recipe. Can’t wait to make these. My neighbor has a giant artichoke plant in their front yard, just for show (when they flower, the purple flower is pretty) & they don’t eat them! 🤷🏻♀️ My husband is going to ask them for some before they flower out. Will let you know how they turn out…..
Liz DellaCroce
Hi Judy, I’m so glad you found my website!! I’m so jealous of that artichoke plant!!!! I would be eating those every day haha.
Linda D’Amato
My family loves artichokes. I love this recipe. When I have made artichokes in the past, I steam them on the stove for about 40-45 min, they’re good but they fall apart the stuffing remains a little soggy. What am I doing wrong? I appreciate any tips that you can give me.
Liz DellaCroce
If you don’t want them to fall apart perhaps a little less cook time? Generally you want them to fall apart and be tender!
Greg
I’ve been making these for years. All I do is mix equal parts of cheese(Parmesan, Romano, Asiago, or mixture of them) and Italian breadcrumbs for my stuffing. Cook them the same way.
Simple and delicious!
Liz DellaCroce
That sounds heavenly Greg!
Xyz
Weird question, is either your husband or yourself related to “Amoroso’s?”
Liz DellaCroce
No we aren’t. :)
Phil
After stuffing i like to bake mine to get the oils loosened up and the flavors enhanced for 30minutes at 350 then i steam them for about 20 minutes.
Liz DellaCroce
What a great tip, Phil!
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!
Mark DiGloria
I though I was the only that used the stems! I also add Hot Italian Sausage Crumbles to my stuffing.
Liz DellaCroce
YES!! Stems are the best! Love the idea of sausage!
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! http://thelemonbowl.com/cookbook/
Ann
I’ve stuffed artichokes with crabmeat and lime! It was yummy!
Liz DellaCroce
Oh my goodness that sounds amazing!!!!
Kat
How long do they last when cooked? I bought a pack of 4 humongous artichokes at Costco. I made all four as I didn’t want to go bad. But we can’t eat them all right now. Is their anyway to store them? Is there a timeframe to eat them by? Thanks!!!
Liz DellaCroce
I would say two days?
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!!
Rose Mary Castro
baby shrimp is good too, not too much, though
Liz DellaCroce
Good idea!
Katrina
So delicious and so much flavor! Love this one!
Liz DellaCroce
Thank you so much!
Sandra
This is something my Mother always made. I’ve had these since I was a child; now, I make them. The only difference is the cheese; we use pecorino Romano. Delicious!
Liz DellaCroce
You’re so lucky to have been raised on these!! Good reminder for me to make these for my kids!
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!