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Italian Stuffed Artichokes

Italian Stuffed Artichokes

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Course: Vegetables
Cuisine: American
Keyword: Artichoke Recipes, Italian Stuffed Artichokes, Stuffed artichokes
Prep Time: 15 minutes
Cook Time: 45 minutes
Author: Rebecka Evans - At Home with Rebecka


  • 4 large artichokes 6 smaller artichokes for more people
  • 1 lemon halved
  • 1 ¾ cups bread crumbs can be made from scratch with leftover bread
  • ¾ cups plus ¼ cup grated Parmesan or Romano cheese
  • ½ cup fresh Italian parsley finely chopped
  • 4 garlic cloves finely chopped
  • 2 teaspoons fresh ground pepper
  • ¼ teaspoon salt
  • ¼ cup plus 5 tablespoons extra virgin olive oil
  • Hot water


  • Heat oven to 425 degrees
  • Cut artichoke stems to create flat bottom. Cut away tough outer skin of the stem and finely chop the stems. Sprinkle with lemon juice to keep from browning
  • Remove tough outer leaves of artichoke. Slice the top third off, and with scissors, cut sharp tips of remaining leaves. Rub bottom of artichokes with lemon. Spread leaves to make space for stuffing
  • Combine chopped stems, breadcrumbs, ¾ cup Parmesan cheese, parsley, garlic, salt and pepper. Add ¼ cup olive oil and combine until moistened
  • Starting from the bottom leaves, use your hand to stuff the mixture in and between leaves. Push the stuffing downward into leaves as you work your way around to the top of the artichoke
  • Place artichokes in a baking dish and pour 1 inch hot water around the artichoke bottoms. Drizzle each artichoke with 1 tablespoon olive oil
  • Rub one side of foil with olive oil and place foil (oil side down) over artichokes and secure tightly
  • Bake for 45 minutes OR until a fork slides easily into the base
  • Remove foil. Sprinkle artichokes with remaining ¼ cup of Parmesan cheese and broil tops until golden brown (watch while broiling)
  • Serve hot or at room temperature


  • Artichokes can be cut into halves and served on salad plates. Remind guests to remove the Choke before eating the heart.