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Classic Italian-American Stuffed Artichokes

Tender whole artichokes stuffed with a savory, garlicky mixture of breadcrumbs, Parmesan and Pecorino cheeses, fresh herbs, and olive oil, then steamed to perfection.

Prep 25 min Cook 60 min Total 90 min Level Intermediate

Serves 4

Ingredients

Artichokes & Prep

4 medium Globe artichokes — Firm, with tightly closed leaves
1 whole Lemon — Cut in half, for acidulated water

Stuffing

1.5 cups Plain breadcrumbs — Unseasoned, toasted slightly if desired
0.5 cup Parmesan cheese — Freshly grated
0.25 cup Pecorino Romano cheese — Freshly grated
4 cloves Garlic — Finely minced
0.5 cup Fresh flat-leaf parsley — Finely chopped
0.5 cup Extra virgin olive oil — Divided use (some for stuffing, some for drizzling)
1 teaspoon Kosher salt — Adjust to taste depending on cheese saltiness
0.5 teaspoon Black pepper — Freshly cracked

Steaming Liquid

2 cups Water — Or enough to reach 1 inch up the sides of the pot
0.5 cup Dry white wine (optional) — E.g., Pinot Grigio or Sauvignon Blanc
2 cloves Garlic — Smashed

Instructions

Fill a large bowl with cold water and squeeze the juice of half a lemon into it. Drop the spent lemon half into the water as well.
~2 min
Acidulated water prevents the artichokes from oxidizing and turning brown while you prepare them.
Using a serrated knife, cut off the top 1 to 1.5 inches of each artichoke. Cut the stem off so the artichoke can sit flat. Use kitchen scissors to snip off the thorny tips of the remaining outer leaves. Rub all cut surfaces immediately with the remaining lemon half.
~10 min
If you prefer to eat the stems, peel the tough outer layer, cut them off to let the artichoke sit flat, and cook the stems alongside the artichokes in the pot.
Gently pry the center leaves apart to reveal the inner core with purple-tipped leaves. Use a melon baller or spoon to scrape out these purple leaves and the fuzzy 'choke' underneath, revealing the clean artichoke heart. Place prepared artichokes in the lemon water.
~8 min
Take care not to scrape away the meaty heart beneath the choke.
In a medium bowl, combine the breadcrumbs, Parmesan, Pecorino, minced garlic, parsley, salt, and pepper. Drizzle in 1/4 cup of the olive oil and toss with a fork until the mixture resembles wet sand.
~5 min
Do not over-oil the breadcrumbs; they should be moist enough to clump slightly but not soggy.
Remove the artichokes from the lemon water and shake them upside down to drain thoroughly. Gently pull the leaves outward to create space. Spoon the breadcrumb mixture into the center cavity and tuck it between the outer leaves of each artichoke.
~5 min
Start from the bottom leaves and work your way up to ensure every layer gets some stuffing.
Place the stuffed artichokes upright in a large pot or Dutch oven, ensuring they fit snugly so they don't tip over. Pour the water, optional white wine, and smashed garlic cloves into the bottom of the pot. Drizzle the remaining 1/4 cup of olive oil over the tops of the stuffed artichokes.
~2 min
Ensure the water doesn't touch the stuffing to prevent it from getting soggy.
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover tightly with a lid, and steam for 50 to 60 minutes.
~60 min
Check the water level halfway through; add more hot water if the pot is drying out.
Check for doneness by pulling a leaf from the middle of the artichoke; it should pull away easily, and the heart should be tender when pierced with a knife. Remove from heat and let rest for 5 minutes before serving.
~5 min
Use tongs or two large spoons to carefully lift the artichokes out of the pot to avoid losing the stuffing.

Nutrition

380

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

Cholesterol (mg)

Equipment

Large pot or Dutch oven with a tight-fitting lid
Serrated knife
Kitchen scissors
Medium mixing bowl
Melon baller or small spoon

Tips & Storage

To eat, pull off a leaf, scrape the meaty base and the garlicky stuffing through your teeth, and discard the tough remainder of the leaf. Finally, eat the tender heart.
For a crispier top, you can place the steamed artichokes under the broiler for 2-3 minutes before serving.
You can add finely chopped anchovies or red pepper flakes to the stuffing for extra depth of flavor.
Storage: Store leftover stuffed artichokes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave, adding a splash of water to prevent drying out.