Stuffed Artichokes

By • July 24, 2015 0 Comments

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Author Notes: Artichokes are one of my earliest "eating" memories from childhood. Now my kids love artichokes just as much as I do. This is my variation of a family recipe. The original recipe does not call for removing the chokes and includes no Mozzarella cheese. I list White Wine or Sake because one of my relatives is allergic to wine from grapes but can have Sake because it's made from rice.

A Guy Who Cooks


Serves 5

  • 5 Artichokes
  • 32-40 ounces Chicken stock, unsalted
  • 6 Bay leaves
  • 3/4 cup White wine or Sake
  • 1/3 cup Olive oil
  • 4 Garlic cloves, minced or use a press
  • 2 cups Breadcrumbs, seasoned
  • 1/3 cup Parsley leaves, finely chopped
  • 3/4 cup Parmesan cheese, grated
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 1 teaspoon Pepper, black, ground
  • 2 teaspoons Oregano, dried
  • 6-8 Prosciutto, thinly sliced, rolled and diced (can substitute Black Forest ham)
  • 1 tablespoon Basil, fresh, chopped (optional)
  • 1 tablespoon Pine nuts (optional)
  • 3/4 cup Mozzarella cheese, shredded
  1. Heat a pot large enough to hold all the artichokes (but do not add them yet), on medium high heat, add 2 cups of stock (you will add more later), Bay leaves & White wine/Sake
  2. Cut off artichoke stems, slice into coins and add to pot
  3. Slice off tops of artichokes and remove tips of remaining leaves with a scissor
  4. Add artichokes to pot and add more stock, if needed, so that the artichokes are halfway submerged
  5. Adjust heat to low, cover pot and simmer for 45 minutes
  6. Remove artichokes from pot, reserve pot and liquid, we will be adding artichokes back
  7. Carefully open artichoke center and remove top of choke by squeezing and twisting carefully
  8. With a small spoon, remove the fuzzy part of choke at bottom making sure to get all of it
  9. With a hand strainer, remove stems from pot and dice
  10. Heat olive oil in a pan on low heat, add the garlic
  11. When garlic is fragrant, about 1-3 minutes, add the breadcrumbs and stir to mix, once all liquid is absorbed, remove from heat
  12. Add breadcrumb mixture to a large bowl, add the cooked stems, parsley, Parmesan, Parmigiano-Reggiano, pepper, oregano & Prosciutto, pine nuts(optional), basil(optional), mix well
  13. Stuff center of artichoke and leaves with mixture, return to pot (if artichokes are too loose, you can tie with kitchen twine)
  14. Return pot to low heat, cover and simmer until leaves are easily scraped with your front teeth, about 40 minutes, add more stock, if needed so artichokes stay halfway submerged
  15. Preheat oven broiler
  16. Arrange artichokes in a baking dish or deep pan, set under broiler for 30 seconds and then remove
  17. Add Mozzarella cheese to tops and leaves
  18. Return to broiler until cheese starts to brown slightly, about 1-2 minutes, watch carefully
  19. Can be served with a dipping sauce of hot chicken stock, butter and olive oil

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