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Stuffed Artichokes

These deeply flavorful vegetables can be served in individual portions or deconstructed into a casserole. For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge than grated, and Romano is perfect if you're looking for a more intense, salty flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Servings: 6
Stuffed Artichokes

Source: Mad Hungry, October 2010


  • 1 lemon, halved
  • 6 whole artichokes
  • 3/4 cup fresh breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 small garlic clove, minced
  • 2 tablespoons chopped fresh parsley leaves
  • Freshly ground black pepper


  1. Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

  2. In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn't boil dry. Add more water if necessary.

  3. Serve each artichoke hot, on an individual plate.

Reviews (7)

  • TresaSu 9 Feb, 2011

    Dee-licious! These are just like the ones I grew up having but I could never figure out the recipe. All I can say is yummmm... The only thing I would add is that I doubled the stuffing recipe and added it to the artichokes. I was so glad I did! Double yum!! They were even good the next day reheated in the microwave.

  • mflanrich 26 Jan, 2011

    I've tried putting this through twice

  • mflanrich 26 Jan, 2011

    I'll try to describe this the best I can. Starting with the outside leaves

  • mflanrich 26 Jan, 2011

    I'll try to describe this the best I can. Starting with the outside leaves

  • Prudietwoshoes 25 Jan, 2011

    @tamcancookit - That's not a dumb question, I've never eaten artichokes before either. I *think* you pull the leaves away from the artichoke and eat the stuffing and the meaty part of the artichoke which will be at the base of the leaf, the part that's closest to the base of the artichoke. Then discard the rest of the leaf. I'm excited to the try this recipe!

  • tamcancookit 24 Jan, 2011

    This is a really dumb question, Do you eat the entire artichoke or just the mix off the top and the very inside nearest to the core? I have never eaten them before...LOL

  • rich840 6 Dec, 2010

    I got a similar recipe from my mother and brother - it was about the same up until putting the artichokes in the pot. Instead we put them in a PRESSURE COOKER and they came out niceliy steamed and great and much faster.

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