New Orleans Stuffed Artichokes

New Orleans Stuffed Artichokes

6 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    3 h
  • Ready In

    3 h 45 m
Recipe by  Joan

“Robust, rich New Orleans tradition. A favorite recipe that my southern dad created. This recipe takes some time and love, but is very much worth the effort! Make sure you have your teeth in for this one!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 10 servings



  1. Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
  2. Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
  3. In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
  4. Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
  5. Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.

Share It

Reviews (6)

Rate This Recipe


I love this recipe - I use this though for four not ten artichokes and I really didn't change anything except for the anchovies I used one 2.oz can with capers and I take the choke out after boiling but before stuffing. I am very generous in stuffing, I make sure and stuff every leaf. very delicious

Bess Lyon

Bess Lyon

Yum! this was super tasty for nice summer dish.



I can tell you before making this recipe that there is no way the stuffing can stuff 10 artichokes. I am a NOLA native and maker of stuffed artichokes from way back, and the proportions for this recipes are off. I cannot comment on the flavor of this recipe as I use a much simpler recipe, but I just wanted to warn folks who might want to try this recipe, you should plan on stuffing about two artichokes with this amount of stuffing.

More Reviews

Similar Recipes

Remoulade Sauce a la New Orleans

Remoulade Sauce a la New Orleans



Killer Artichokes

Killer Artichokes

Garlic Sauteed Artichokes

Garlic Sauteed Artichokes

Stuffed Artichokes

Stuffed Artichokes

Delicious Artichokes

Delicious Artichokes


Amount Per Serving (10 total)

  • Calories
  • 229 cal
  • 11%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 15.8 g
  • 32%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Remoulade Sauce a la New Orleans


next recipe:

Grandma's Artichokes