Stuffed Artichokes

Stuffed Artichokes

Michele O'Sullivan 115

"A delicious stuffing for a special change from ordinary boiled or steamed artichokes."

Ingredients 1 h 25 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
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Reviews 68

  1. 83 Ratings


Yum! I did prepare the artichokes slightly differently. I thought the stuffing would get really soggy by the time the artichoke was fully done so I blanched the artichokes for 20 minutes over medium heat, removed and drained off excess water then cut off the stem and tops and removed the choke (the prickly center, do not remove heart). Then I mixed the remaining ingredients in a bowl and stuffed each artichoke with mixture, spreading leaves to stuff. Arranged them in pan with about 1 inch of water, covered with foil and baked for 30 minutes at 450 degrees then uncovered and baked 10 minutes more. Serve with a slice of lemon and sprinkled with more cheese and parsley. I would definitely suggest using olive oil or even butter in the recipe not just plain vegetable oil.


This is my dad's specialty, with a few changes! --->First, to make the stuffing use half Italian seasoned bread crumbs and half parmesan cheese with a little salt, pepper and one clove of garlic per choke. Then, MOST important, DO NOT, I repeat, do not use vegetable oil! You will make my poor Italian Nana spin in her grave! Use extra virgin olive oil (look for it to say cold press on the label). Drizzle the oil over the top of the stuffed chokes and steam until done. *~*How to eat the choke: Scrape the meat and stuffing off the leaves with your teeth until you get to the thin papery leaves. At that point you take a knife and cut at an angle around the edge of the paper white leaves. Take you fork and remove all the white feathery part and what you have left is the heart of the artichoke. Cut that into bite size pieces and enjoy!


There are many variations to this recipe and this is a good one. Be "generous" when stuffing, separating the leaves with your fingers. Stuff the center as well as between the leaves. This takes patience. When simmering the artichokes may sure the globes all fit snuggly together in the saucepan. The key is to prevent them from toppling over so that you do not have a soggy mess. You want to steam them so that the bread crumbs and cheeses meld together (SEE MY PHOTO). Make sure you used the grated Romano cheese and not the kind in the green can. The latter will "clump up" and not melt. TY for the recipe!! BTW, I used Italian seasonings instead and dipped the leaves in olive oil upon partaking.