Italian Stuffed Artichokes

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

Italian Stuffed Artichokes

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.

Aunt Dolly Making Stuffed Artichokes

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.

artichoke cut open

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.

Stuffed Artichoke finished

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.

Stuffed Artichoke close up

How to cut an artichoke

How to cut an artichoke for stuffing:

Total Time: 15 minutes

Cut part of the stem

Slice off ¼ inch straight from the top of each artichoke (the prickly part).Trimming Artichokes - Tutorial on Cookign Aritchokes

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. Use a spoon to stuff breadcrumb mixture between the leaves.Preparing Stuffed Artichokes


  • Knife
  • Scissors

Frequently Asked Questions:

How do you eat an artichoke?

To start, you eat the petals. They can be either dipped in a sauce or butter. The pulp portion of the petal at the base is what you eat. The stems are edible but would need to be peeled and cooked first.

How do you cook an artichoke?

If you need additional help to cook artichokes take a look at my How to Cook Artichokes {Easy Step-by-Step Tutorial} post.

Are artichokes poisonous?

No. However, you don’t want to eat the hairy choke inside nor the sharp, fibrous outer portion of the leaves because they are choking hazards, hence the name.

Are there different types of artichokes?

There are many different types of artichokes, but the two major types are globe and violetta.

How can I tell if an artichoke is still good to eat?

Great question! Artichokes are past ripeness when their leaves are split, dry, or wrinkled and/or discolored a dark brown.

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Italian Stuffed Artichokes On A Plate

If you were intimidated before by cooking artichokes at home, these Italian Stuffed Artichokes will show you just how easy and delicious it can be.

No forks required.

Italian Stuffed Artichokes On A Plate

Italian Stuffed Artichokes

4.58 stars average
These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.
PREP: 20 minutes
COOK: 45 minutes
TOTAL: 1 hour 5 minutes
Servings: 6

Recipe Video


  • 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 extra virgin olive oil


  • 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.
    Trimming Artichokes - Tutorial on Cookign Aritchokes
  • Slice off ¼ inch straight from the top of each artichoke (the prickly part).
    trimming artichokes
  • 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.
    Preparing Stuffed Artichokes
  • 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.


Serving: 1artichokeCalories: 401kcalCarbohydrates: 45.4gProtein: 20.1gFat: 18.4gSaturated Fat: 3.9gMonounsaturated Fat: 14.5gCholesterol: 13mgSodium: 1301mgFiber: 10.2gSugar: 2.9g

127 thoughts on “Italian Stuffed Artichokes”

  1. Jeannie Gradito

    Love your recipe! I will be trying it. My Italian mom would stuff them with meatball mixture, what do you think of that idea?

  2. Vanessa Fabrini

    I made it and it was delicious!!! I could have made some things different like put the stuff deeper and it was not easy to keep the artichoke standing on the pot, but the final result was incredible!!

  3. 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!

      1. 60 years eating and making them in an Italian household and never heard and will never need to hear the “corrrect “ name for the leaves. Lol.

      1. I can’t begin to tell you how happy I am to have found your recipe! I grew up just north of Boston myself and stuffed artichokes were a specialty of my grandmother Margaret Gore. I couldnt duplicate her recipe until tonight. Thank you for taking me to a time and a place I could only visit in my dreams until tonight when your recipe took me back to my grandmother’s kitchen again. I can not thank you enough.
        God bless you and yours.

    1. Stupidest comment I have seen in this. Really, grow up. We all know what she is talking about. Do you get pleasure out of belittling people?

    2. Yes it is great to know about what the parts are…but alot of us novices don’t really care. Probably first time making

    3. I actually appreciate simplifying the terminology. When a person is not comfortable with trying new foods or recipes, they would definitely not try a recipe that makes them feel dumb. Making the terminology simplified helps a novice cook understand what parts of the food you are referring to. Telling someone who is sharing a lovely recipe not to “dumb down” the parts of a vegetable or plant is not necessary, I actually found it quite rude.

  4. 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?

  5. 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

    1. 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?

      1. I never had problems cooking artichokes tender for over 30 years ( plus my childhood ) until about 3 years ago. I noticed the artichokes were very large and very round in shape,
        Not cone shaped as I was accustomed to. They never cooked right. I do not but then anymore unless they are the cone shaped ones.

  6. 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.

  7. 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…..

      1. 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.

  8. 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!

  9. 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.

  10. My family uses all your ingredients but we also use the stem in the stuffing, finely chopped. It brings the stuffing to another level.

    1. Mark DiGloria

      I though I was the only that used the stems! I also add Hot Italian Sausage Crumbles to my stuffing.

  11. 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 ✌????????????????????????????✍????????????

  12. 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.

    1. 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!!!

  13. 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????????

      1. Hi. I see you don’t remove the heart. That’s great and makes it easier. Also and to reheat if you make them the day before?

    1. 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!

  14. 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 :)

    1. 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.

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