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Italian Stuffed Artichokes

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LIZ DELLA CROCE

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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.

Garnishing Italian stuffed artichokes with lemon juice.

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 along with her famous minestrone. 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.

Ingredients

  • Artichokes: A little bit earthy and slightly bitter, the heart and bottoms of the leaves are what you eat on an artichoke.
  • Bread crumbs: Just regular bread crumbs mixed with some oregano and basil for added Italian flavor.
  • Parmesan cheese: A nutty and salty tasting hard cheese that melts and coats the stuffing of the artichokes.
  • Parsley: Slightly peppery and earthy in taste, fresh parsley adds color as well as flavor to the dish.
  • Garlic: Essential for most recipes in my book, garlic is pungent, aromatic, and when it cooks, it sweetens and strengthens in flavor.
  • Lemon juice: Bright and acidic flavor that coats the artichokes before they cook.
  • Olive oil: Coats the stuffing and tops to help everything cook evenly.

How to Make Italian Stuffed Artichokes

Start your Italian stuffed artichokes by making the filling. Take the Italian breadcrumbs and add them to a large bowl with the parsley, garlic, parmesan cheese, and some salt and pepper. Stir until fully combined.

Then take your artichokes and cut off the stems and the tops, cutting usually about an inch off the top. Then gently push out the leaves to that the flower opens up a bit for the stuffing to fall in.

Then take your fresh lemon juice and squeeze it over the top of each artichoke.

Fill in-between each leaf or petal with the stuffing until the artichoke is packed.

Drizzle over the top with olive oil and more lemon juice.

Put the stuffed artichokes in a large pot standing up, then fill with water to just under the outer leaf layer.. Bring to a boil, then cover with a lid and reduce heat and simmer for about 45 minutes or until leaves feel tender.

Serve warm, but not so hot that you can’t peel and eat them with your hands.

Italian stuffed artichokes.

Serve garnished with additional lemon juice and fresh parsley, and enjoy your Italian Stuffed Artichokes! Looking for more vegetable side dish recipes? Be sure to check out my 20 Vegetable Side Dish Recipes!

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 (I recommend tahini dipping sauce). 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.

More Italian Recipes

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Liz eating Italian stuffed artichokes.

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.

No forks required.

Italian Stuffed Artichokes

4.60 stars average
These Italian stuffed artichokes are made with simple, pantry ingredients and result in the most comforting, crowd-pleasing side dish.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Serves6
CourseSide Dish
Calories401

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 extra virgin olive oil

Instructions
 

  1. Soak artichokes in cold water for 30 minutes.
    6 whole artichokes
  2. 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
  3. Slice off ¼ inch straight from the top of each artichoke (the prickly part).
    trimming artichokes
  4. 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
  5. Squeeze half of the lemon juice inside the artichoke. 
  6. 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.
    2 cups Italian bread crumbs, 1/2 cup parmesan cheese, 1/4 cup parsley, 4 cloves garlic, salt and pepper to taste
  7. Drizzle with olive oil then squeeze more lemon juice over the artichokes. Sprinkle with a little salt over the top and sides.
    6 tablespoons extra virgin olive oil
  8. 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. 
  9. 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

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

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4.60 from 238 votes (213 ratings without comment)

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145 responses to “Italian Stuffed Artichokes”

  1. Phil Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great tip, Phil!

  2. Michelle Avatar
    Michelle

    Why is my breading dry . What should I have done

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Maybe add more oil or lemon juice?

  3. Joy DeVico Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      What a great idea!

    2. Joe Russo Avatar
      Joe Russo

      The Stem (peeled has a mid section) that is absolutely the ingredient you want to have chopped up.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Good call Joe!

    3. Mark DiGloria Avatar
      Mark DiGloria

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

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        YES!! Stems are the best! Love the idea of sausage!

  4. Stacey Gunnard Avatar
    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 ✌????????????????????????????✍????????????

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad you enjoyed it!

  5. Andrea Avatar
    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh I’m so glad it brought back those wonderful memories! That’s the best part of cooking!!!

    2. Liz DellaCroce Avatar
      Liz DellaCroce

      BTW You should check out the Italian Sunday Dinner Cookbook I made! https://thelemonbowl.com/cookbook/

    3. Ann Avatar
      Ann

      I’ve stuffed artichokes with crabmeat and lime! It was yummy!

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Oh my goodness that sounds amazing!!!!

    4. Kat Avatar
      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!!!

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        I would say two days?

  6. Ina R. Avatar
    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????????

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh what a great idea!!

      1. Lynda Avatar
        Lynda

        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. Liz DellaCroce Avatar
          Liz DellaCroce

          Yes exactly no need!! Yes they reheat very easily. :) Enjoy!!

    2. Rose Mary Castro Avatar
      Rose Mary Castro

      baby shrimp is good too, not too much, though

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Good idea!

  7. Katrina Avatar
    Katrina

    So delicious and so much flavor! Love this one!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!

    2. Sandra Avatar
      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!

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        You’re so lucky to have been raised on these!! Good reminder for me to make these for my kids!

  8. Nicole Avatar
    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 :)

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Isn’t it so good!?

    2. Nancy A. Venerose Avatar
      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.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        That makes me so happy! Glad you enjoyed them. Love your olive idea!

  9. Natalie Avatar
    Natalie

    You had me at Parmesan. *Drool*

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So so good!

  10. Julia Avatar
    Julia

    I love stuffed artichokes! These look extra amazing as always Liz!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much lady!