Stuffed Artichokes

Test Kitchen-Approved

Author Notes:

Artichokes stuffed with an Italia-style mixture of breadcrumbs, cheese, and garlic.

Sherrie Castellano

Serves: 4


  • 4 medium artichokes
  • 2 lemons, halved
  • 1 cup breadcrumbs
  • 1 cup grated Romano cheese
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
In This Recipe


  1. To prepare the artichokes, cut about an inch off the top, then with scissors snip off the points of each leaf. Cut away the stem so the choke can stand up on its own. Fill a large bowl with room temperature water and squeeze the juice from the halved lemons in, then add the lemons themselves. Add the artichokes and submerge them. Allow them to soak while you prepare your stuffing mixture.
  2. In a separate bowl, combine the breadcrumbs (I used homemade gluten-free breadcrumbs made from pulsing stale gluten-free bread), Romano cheese, garlic, parsley, salt, and pepper.
  3. Take each artichoke and drizzle the olive oil evenly into and around all four. Stuff each leaf with a spoonful of the cheese mixture. You should exactly enough stuffing for four medium- to large-sized artichokes.
  4. Fill a large pot with about an inch of water and bring it to a gentle simmer. Place in your artichokes and cover the pot with a lid. Simmer and steam for 45 minutes. The artichokes will be done when you can remove a leaf with ease and it is tender enough to eat.

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Reviews (16) Questions (1)

16 Reviews

Diana P. November 23, 2016
The artichoke in the photo looks crispy. Is that baked for bit after the steaming?
Marie L. April 9, 2016
Maltese way, we add, tuna, olives, capers to the mixture above, my mum even puts hard boiled eggs. To open the leaves, turn artichokes upside down, and tap on surface. Enjoy
Marilyn L. April 8, 2016
MLF, I forgot to mention adding Picnic Ham that I have boiled for several hours with veggies and seasoning then chopped, to the stuffing- lots of fresh garlic. Yummy! I eat a clove of garlic every day!
Marilyn L. April 8, 2016
MLF, You girls are making me hungry so I shall get busy with stuffed artichokes this week! I have not made any in years! My preparation includes removing the choke as well for stuffing. Anchovies sound delish as well as olives. When finished, we pour olive oil all over to sit for a while before baking. My bread crumbs are usually from good day-old artisan French Bread. Thank you Sherrie for your Beautiful Recipe! <br /><br />
C. N. April 4, 2016
I tried the Maltese version Judith and it came delicious. Thank you.
Adelucchi November 24, 2015
When I saw this recipe I immediately had visions of my 101 year old mother-in-law who made great Italian dinners that often included stuffed artichokes. Hers also included chopped salami! Will do this recipe for sure but I can't imagine them without the salami!!
Gerlinde D. May 21, 2015
I love stuffed artichokes and have a similar recipe.
Shelley M. May 18, 2015
In the photo it looks like there's meat in the stuffing. Pancetta, bacon?
Author Comment
Sherrie C. May 18, 2015
Nope, no meat Shelley! The larger chunks you see are probably coarse breadcrumbs. I make my own bread crumbs by pulsing stale bread in a food processor and I prefer to leave it with a little texture hanging on.
Tarra May 18, 2015
Whenever I make stuffed artichokes, I always open it all the way up in the middle to get to the choke, then I use a spoon to scrape it out. You can then fill up the middle with your breadcrumb stuffing as well. You'll need more stuffing.
aimerlavie618 April 28, 2015
Thanks for the suggestion! I actually bought olives stuffed with anchovies, so I'll try it! :)
Kingfishercooks April 28, 2015
In a recipe in Alice Water's Chez Pannise Cooking cookbook, she suggests digging out the hairy chokes and gives a good description of how to do so (page 73). I don't think you will want to eat them. This recipe looks great and I love the picture. Try CP version too, which includes peppers and believe it or not anchovies. It is, as this site says, "Genius"!
Author Comment
Sherrie C. May 10, 2015
Thanks for the kind words :)
Judith T. May 27, 2015
We Maltese have a slightly different filling and it's really appetising. We use fresh breadcrumbs, lots of parsley and garlic chopped, chopped olives, olive oil, salt and pepper. Some of us also include tinned tuna . The rest is the same as the recipe above.The result is very tasty.
aimerlavie618 April 26, 2015
I've heard you can't eat the middle part of an artichoke (the prickly bits inside). Can you eat the this way?
JoAnne L. April 4, 2016
Don't eat the choke (the prickly bits inside) but DO eat the heart, the part under the choke. That's your reward for all the prep and making it through the leaves-heaven!