Italian Stuffed Artichokes

"This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Terri B. photo by Terri B.
photo by Doreen C. photo by Doreen C.
photo by dojemi photo by dojemi
photo by Misses V. photo by Misses V.
Ready In:
1hr 20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
  • Trim off stems so artichokes sit on a flat surface.
  • Trim off the pointed tips of each leaf.
  • Set aside.
  • In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
  • Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
  • You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
  • Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  • Stuff desired amount of leaves and shake off excess mixture.
  • Continue this step with remaining artichokes.
  • Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
  • Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
  • Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
  • Cool for 10 minutes; serve and Enjoy!

Questions & Replies

  1. I forgot to put olive oil in my stuffing will they be dry now?
     
  2. Don't the artichokes have a middle part that needs to be taken out before stuffing? Please help so I don't mess up my artichokes. Thanks!!
     
  3. can I make the artichokes the day before and cook them the next day
     
  4. Can stuffed artichokes be frozen after prepared
     
  5. What part of a meal is the stuffed artichokes used as?
     
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Reviews

  1. Just awful. I followed the directions to the letter and they were tough and inedible. Waste of the first fresh artichokes of the season. Next time I'm cooking mine on the stovetop, couldn't even save them with steaming and boiling. Should have known better a friend once said baking eggplant was better than frying it....not! They went on the brush pile.
     
  2. I just used your recipe with a few minor alterations for dinner tonight and they came out perfectly! Instead of fresh lemon after cutting off the stems and tips I gave them a good bath in real lemon bottled juice and put what was left over from their bath in the water in the pan. They turned a nice brown color but didn't get black. For the stuffing I used shredded havarti cheese (it has dill in it), canned Italian garlic bread crumbs and added extra garlic salt, oregano, parsley , Italian seasoning, black pepper. and regular salt. I didn't really measure my ingredients but it was seasoned to taste. After they were stuffed I drizzled them with olive oil. After covering them up with aluminum foil and cooking them for 80 minutes they were perfectly cooked. Then I pulled the aluminum foil off and put stringy shredded Italian cheese on them and let the cheese melt for 5 more minutes. I served them with real melted butter with a splash of real lemon. We had salmon with them and we are full! They were great. Will definitely make them again. My family loved them.
     
    • Review photo by Terri B.
  3. First of all, you have to have fresh garlic. Garlic salt simply won't do. Much better recipes than this, sorry.
     
  4. I make these whenever I find nice ones & these are huge! Always use fresh garlic & fresh parsley! Cook in pot on stove top for best results!
     
    • Review photo by Doreen C.
  5. I followed the prep instructions, but instead of cooking the artichokes in the oven, I cooked them in a pot on the stove. I filled a pot with one inch of water and simmered the artichokes for an hour and twenty minutes. They were great!
     
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Tweaks

  1. Skip the garlic salt! Way too salty. Use fresh minced garlic instead. Don't buy minced in a jar either. Mince it yourself. Otherwise, these tasted just like my grandmother's and she was a very proud Sicilian. Well worth repeating with this one change.
     
    • Review photo by Misses V.
  2. i use real freshly grated locatelli cheese the same as we had as kids in new york I don't add any other salt except i do put a pinch in the water but... i make them on the stovetop, always have.
     
  3. Agree with the fresh garlic and we also boil them on the stovetop. Also use a beaten whole egg to help keep breadcrumbs together and some milk vs too much olive oil. Remember as well that the choke on the interior needs to be completely scooped out with a spoon or melon baller. Nasty stuff.
     
  4. I rubbed a cut lemon on the artichoke after prepping it which helps with flavor and keeping it from browning before it cooks. I also added lemon zest and used fresh garlic in the stuffing. Then I put a sliced lemon, some parsley, and garlic cloves in the water in the pan to give some aromatics to the steam.
     
  5. This is one of my FAVORITE recipes! My family is Italian as well and we have passed down this receipe as well. My girls LOVE IT! I have made this with crackers and garlic salt instead of breadcrumbs and in the steamer also.
     

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