Name: Italian Stuffed Artichokes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
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

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

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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.

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.

No forks required.

Italian Stuffed Artichokes

These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.

4.11 from 29 votes

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Course: Side Dish

Cuisine: Italian

Keyword: how to make stuffed artichokes, stuffed artichokes

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Calories: 401kcal

Author: Liz Della Croce

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.

Notes: