Artichokes stuffed with an Italia-style mixture of breadcrumbs, cheese, and garlic. —Sher Castellano
grated Romano cheese
garlic cloves, minced
fresh parsley, chopped
In This Recipe
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.
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.
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.
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.
Sher Castellano is the plant-based chef, endometriosis advocate and former health coach behind the award winning blog With Food + Love. Sher creates anti-inflammatory recipes to help you feel better, and explores topics of chronic illness with her honest writings. With Food + Love was a finalist in the 2015 Saveur Magazine Food Blog Awards, and has been featured in Better Homes and Gardens, Buzzfeed, Food and Wine, MindBodyGreen, Oprah Magazine, Self Magazine, Shape Magazine, Urban Outfitters and Vegetarian Times amongst others. Sher was born and raised on the East Coast, but now calls Dallas home.