Italian Stuffed Artichokes
Submitted by cjh718
Classic Italian stuffed artichokes filled with garlicky breadcrumb stuffing and olive oil. Tender leaves pull away to reveal savory herbs in every bite.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThese Italian stuffed artichokes are a rustic Mediterranean classic that turns fresh artichokes into a show-stopping side dish.
Garlic-infused breadcrumbs nestle between tender leaves, soaking up olive oil as they steam to buttery perfection. The fuzzy choke gets scooped out, making room for more of that herb-packed filling.
Each leaf pulls away easily, revealing pockets of parsley-garlic goodness that taste like a Sicilian nonna’s kitchen.
Kitchen Tips
- Rub cut artichokes with lemon immediately to prevent browning
- Use a melon baller to easily scoop out the fuzzy choke
- Don’t skip the olive oil drizzle in the cooking water for extra richness
- Check water level during cooking and add more if needed
Ingredients
Directions
Cut off artichoke stems; slice and reserve.
Remove and discard hard outer leaves of artichokes.
Cut sharp tips off remaining leaves with scissors.
Slice off about ½ inch from top end of each artichoke.
Open artichokes gently with your hands.
Remove fuzzy chokes with a knife or melon-baller.
Wash artichokes under cold running water.
Slice lemon in half and rub over cut tops of artichokes.
Set artichokes with cut part down on paper towels.
Remove crusts from bread.
Chop bread into small pieces and place in a medium bowl.
Add ½ cup oil, parsley, garlic and salt and pepper.
Mix well.
Arrange mixture between artichoke leaves and in centers.
Place artichokes and reserved stems in a large saucepan.
Pour water about 1 inch deep in pan.
Add 3 to 4 tablespoons oil.
Bring water to a boil.
Reduce heat to medium and cover pan.
Cook artichokes 40 to 60 minutes, depending on size.
If water evaporates, add a little more.
There should be 4 to 5 tablespoons of sauce left in pan.
If too much liquid is left, uncover pan and boil liquid down.
Spoon sauce over artichokes and stems.
Serve hot.
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