Italian Stuffed Artichokes

Stuffed artichokes are a beloved Italian dish where fresh artichokes are filled with garlic, herbs, breadcrumbs, and cheese, then slowly steamed until tender and deeply flavorful.

A classic Mediterranean side dish.

Serves

8–10 people

Ingredients

• 6 large globe artichokes

• 1½ cups Italian breadcrumbs

• ¾ cup grated Parmigiano Reggiano

• 4 cloves garlic, finely minced

• ½ cup fresh parsley, finely chopped

• Zest of 1 lemon

• ½ tsp kosher salt

• ½ tsp fresh cracked black pepper

• ½ tsp crushed red pepper (optional)

• ⅓ cup extra virgin olive oil

• 1 cup chicken or vegetable broth

• 1 lemon (for acidulated water)

Preparation

1. Prepare the artichokes

Fill a large bowl with water and squeeze in the juice of one lemon.

Trim the artichokes by removing the tough outer leaves and cutting about 1 inch from the top.

Trim the stems so the artichokes can sit upright.

Spread the leaves open slightly and place them in the lemon water while you work.

2. Make the stuffing

In a bowl combine:

• breadcrumbs

• Parmigiano Reggiano

• garlic

• parsley

• lemon zest

• salt

• pepper

• crushed red pepper

Drizzle in olive oil and mix until the filling becomes lightly moist but still crumbly.

3. Stuff the artichokes

Remove the artichokes from the water and gently open the leaves.

Spoon the breadcrumb mixture between the leaves and into the center of each artichoke.

4. Cook

Place the stuffed artichokes upright in a heavy pot or Dutch oven.

Pour the broth into the bottom of the pot (not over the artichokes).

Drizzle a little olive oil over the tops.

Cover and simmer gently for 45–60 minutes until the leaves pull away easily and the artichokes are tender.

5. Finish

Drizzle with olive oil and sprinkle with a little extra Parmigiano before serving.

Serving

Serve warm and let guests pull the leaves one by one, scraping the filling from the base of each leaf before reaching the tender heart.

Tableware Suggestion

Serve the stuffed artichokes in a large shallow serving bowl or platter, allowing the artichokes to sit upright so the breadcrumb filling and herbs remain visible.