Stuffed Artichokes Ala Abbruscato

“My friend, Pattie gave me this wonderful recipe. She got it from her Sicilian mother-in-law.”
1hr 10mins

Ingredients Nutrition


  1. Rinse artichokes well, pushing leaves out to open slightly for stuffing.
  2. Trim off stems so artichokes sit on a flat surface.
  3. Trim off the tips of each leaf with kitchen shears.
  4. In a large pan, heat oil and saute garlic, then combine bread crumbs, cheese, parsley, and pepper into garlic/oil.
  5. Mix until the crumb mixture is moistened enough to stick together loosely.
  6. You may choose to add a bit of additional oil, though steaming the artichokes will moisten the crumb mixture.
  7. Push out each area of leaves and stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  8. Stuff the entire leaf area of the artichokes.
  9. Pattie steams this in an electric skillet, but you may place the artichokes in a large baking pan filled with about 1/2" inch of water.
  10. Cover tightly with aluminum foil.
  11. Cook on 375 degrees for approximately 60 (couldl be 15-20 minutes more depending on size of artichokes) or until leave comes out easily.
  12. Cool a bit before serving.

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