Today I’m bringing you a classic that I grew up with. Italian stuffed artichokes are easier to prepare than you make think, and make for a great appetizer or light main course. Plus, who doesn’t love bread and garlic and cheese.
Artichokes are back.
I don’t know about you, but I’m pretty excited that artichokes are back in season. I realized I’ve been craving my mom’s stuffed artichokes, and thought it was the perfect opportunity to bring this recipe to the blog.
Aside from one or two small tweaks, this is exactly like the recipe I grew up with. The main attraction is a breadcrumb filling flavored with good quality parmesan cheese, crushed garlic, chopped parsley and olive oil. My special addition is a little lemon zest to brighten up the deep, earthy flavors of the artichoke. I also like to toast my breadcrumbs (especially if they’re fresh), to intensify the flavor.
Do It Like Your Mama
As far as my process goes, I cook it just like my mama, and my mama’s mama. I clean and trim the artichokes just like they did. If my description in the recipe box doesn’t suffice, there are plenty of youtube videos out there to get you through that step.
I also stuff the artichokes in just the same manner. I was interested to see variations in artichoke prep among different cooks, and may try the method where you remove the inedible choke center before cooking, but I like my way just fine.
We steam them in a covered pot with a little water for a good hour until they’re tender, and then transfer the pot uncovered to the oven to get some good color and crispiness on these chokes. Preparing these Italian Stuffed Artichokes may seem a little more burdensome then it actually is, and trust me, it’s completely worth every minute of your time.
How to eat an artichoke
If this kind of recipe is foreign to you, then I’ll quickly explain how you enjoy a steamed artichoke. Pluck off an outer leaf, hold it inside of your mouth breadcrumb side down, bite down gently with the nonmeaty end out and scrape your teeth across to gather all those breadcrumb bits and artichoke meat at the end. If that didn’t make sense, again youtube it.
Once you get to the center you’ll find some inedible leafy furry bits. Get rid of those and expose the beautiful heart inside. That’s kinda the best part. Also if you’re artichokes are fresh, the stems will get super tasty and tender as well.
Heart is exposed below, for those of you who are not artichoke eaters. It’s SO good. Now get some Italian Stuffed Artichokes in your life.
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Italian Stuffed Artichokes
- Total Time: 1 hour 45 minutes
- Yield: 3–4 main servings, 6-8 appetizer servings 1x
- Diet: Vegetarian
Description
Italian stuffed artichokes are easier to prepare than you make think, and make for a great appetizer or light main course. Plus, who doesn’t love bread and garlic and cheese.聽
Ingredients
- 3 globe (or 4 medium) artichokes
- 1 cup fine, plain breadcrumbs
- 1/3 cup parmigianno reggiano (parmesan) cheese, finely grated
- 2 cloves garlic, crushed in press
- 1 cup loosely packed parsley, finely chopped (~录 cup chopped)
- 5 tbsp extra virgin olive oil, divided
- 1 lemon, zested
- Kosher salt
- Lemon wedges, for serving
Instructions
1.聽聽聽聽聽聽 Toast breadcrumbs. Add breadcrumbs to an unheated, nonstick pan. Turn heat to medium. Toast, stirring frequently when bread begins to color, for about 6-8 minutes or until lightly browned. Transfer to bowl to cool.
2.聽聽聽聽聽聽 Clean artichokes. Cut off stems of artichokes. Trim bottoms of stems and peel off rough outer layer. Rub with a cut lemon. Peel off first and second bottom rows of artichoke leaves. Rub exposed area with a cut lemon. Trim top 陆 inch of remaining leaves with a scissor. When you get close to center, use knife to cut off remaining tips straight across all at once.
3.聽聽聽聽聽聽 Mix stuffing. Add cheese, garlic, parsley and lemon zest to bowl with cooled breadcrumbs, and stir to combine. Stir in 4 tablespoons of oil. Season with salt to taste.
4.聽聽聽聽聽聽 Stuff artichokes. Using a small spoon, stuff each outer leaf of artichoke with filling. There is no need to stuff thin, inner leaves.
5.聽聽聽聽聽聽 Steam artichokes. Add stuffed artichokes to a pot with high sides that they will fit into very snug. Season stems with salt and add to bottom of pot. Fill with 1 陆 inches of water. Season water with a few pinches of salt. Drizzle the top of the artichokes with remaining tablespoon of oil. Cover with lid and bring to a gentle boil. Reduce to a simmer and steam 50-60 minutes or until artichokes are tender and leaves pull off easily. Add additional water, as needed, to maintain 1 inch of water on the bottom of the pot.
6.聽聽聽聽聽聽 Preheat oven and roast artichokes. After artichokes are cooking about 30 minutes, preheat oven to 450掳F. When artichokes are cooked through, remove lid and place on center rack of oven. Roast for 8-12 minutes or until browned on top.
7.聽聽聽聽聽聽 Serve. Transfer artichokes and stems to serving plates. Serve with lemon wedges if desired. Enjoy.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Steam, Roast
- Cuisine: Italian
Nutrition
- Serving Size: 1 artichoke
- Calories: 460
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 5g
- Carbohydrates: 44g
- Fiber: 11g
- Protein: 14g
Can I steam one day.
And put in oven the next.
Thank you.
Can these be steamed one day. Refrigerated and put in the oven the next?
Hi Rosanne,
I apologize for the late reply! To answer your question, yes. You can definitely refrigerate after steaming and heat/broil in the oven the following day. I would suggest, however, to heat them up covered until they’re hot all the way through before browning them. You would just want to avoid the interior being too cold or burning them on the outside.
Hi,
This looks GREAT and I am going to try making them for Christmas. My grandmother (born in N. Italy) made these for us when she came to visit in the 1960’s & 1970’s. I haven’t had them since then. I know they had seasoned breadcrumbs and we ate them as you instructed, but I swear there was a little meat in with the breadcrumbs also … then drizzled or dipped in her homemade spaghetti sauce.
Thank you! Let me know how they turn out :). And yum!! Your grandmother’s version sounds really tasty!! I’ll have to search for a recipe like hers and try that too!
Very similar to how my mother and maternal grandmother made the artichokes. I am going to try putting them in the oven after steaming! Thanks for the recipe in writing!
That is so lovely to hear, Temme 馃檪
I use hard italian bread instead of bread crumbs
I recently used that too! That bread might be even better 馃檪
One word. Anchovies!
I’m so obsessed with anchovies! Agree they would be an awesome addition 馃檪
I love making and eating artichokes. My whole family gets excited over them lol. I make mine too. I am Italian and grew up enjoying close to the same recipes. Thank you for sharing 馃槉鉂わ笍
That’s wonderful :). It’s so nice to hear from someone with similar family recipes!
These are delicious!
Thanks so much, Jeanne!
This a great recipe, the only thing i afded was lemon juice and olive oil to the water in the pan. Very nice first course
Thanks, Michele! That’s a good idea. Glad you enjoyed them 馃檪
My mom never used the oven. The chokes were cooked in a deep skillet on top of the stove in about 1″ of water and covered. They were steamed. The rest of this recipe sounds about right.. maybe a tweak here and there. She used both Parmesan and Romano cheeses mixed with Italian seasoned breadcrumbs. But didn’t brown them
You know, that sounds really similar to how my father’s mom used to make them! Definitely delicious like that too!
That’s how my Italian boyfriend taught me 20 years ago! His gma told him. I just steam and don’t toast breadcrumbs. I like to dip in a spicy Italian marinade!!
Awesome! Your way sounds good, too 馃檪
These look absolutely delicious. I must try toasting the crumbs. Plus your cooking method sounds on point. Thank you for sharing.
This is just amazing!
Thank you, Dinitia!
Artichokes are great this way – very tasty.
Hello, I’m italian/swedish, my italian mother would make these artichokes for special holidays and celebrations. She unfortuantly passed away and I never recieved her sercret recipes. This one tastes, just like she used to make!!! Thank you! My best friend thinks the same! Sincerely, Denise.
Hi Denise,
I’m so sorry to hear about your mother, but it means the world to me that this recipe could remind you and your friend of her cooking. Thank you so much 馃檪