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Italian Stuffed Artichokes

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“It took several generations to get this just so. To eliminate much of the work use a food processor, finely processing the cheese and vegetables 'separately' in this order, scraping bowl after each: cheese, garlic, parsley, green onions, celery, then bell pepper. The completed artichoke can be tightly wrapped and frozen uncooked. MY PHOTO IS UNCOOKED.”
6 artichokes

Ingredients Nutrition


  1. Wash the artichokes and allow to dry upside down to drain.
  2. Once dry, cut the stems so the artichoke will stand upright.
  3. Remove the tough outer leaves at the base and cut about 1" straight off the top.
  4. With kitchen shears, snip off the point of each outer leaf.
  5. Slightly open the center and outer leaves, preparing for stuffing.
  6. In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.
  7. Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.
  8. Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.
  9. Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.
  10. Carefully add enough water to cover the bottom of the pot about 1/2", not letting the water touch the bottom leaves.
  11. Cover and steam on low fire monitoring water level and refilling, without touching leaves, as needed.
  12. After 20 minutes, open lid and liberally drizzle olive oil over top of artichoke.
  13. Replace lid and continue steaming, frequently checking water level, about 50 - 60 minutes or until the leaves pull out easily.
  14. Carefully remove artichoke from pot.
  15. Let cool slightly.

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