Stuffed Artichokes


These fresh, stuffed artichokes are easy to prepare and make a delicious springtime appetizer.


Cooking with jarred or canned artichokes, a convenient and versatile pantry staple, is an easy way to add instant flavor to dishes, whether an indulgent, cheesy dip or a quick and healthy Mediterranean pasta.

But when fresh artichokes become more prominent in the grocery store produce section come spring, don’t shy away. Preparing fresh artichokes is the way to go when in season, with many delicious ways to enjoy them—from steamed, to braised, to grilled—and they are much easier to prepare than you might think!

In this recipe, from author Lucinda Scala Quinn of the Mad Hungry series of cookbooks, fresh artichokes are stuffed with a cheese, bread crumb, and fresh herb mixture and steamed until tender. Before stuffing them, just trim off their bottom stems and the top tip of each artichoke, remove the outer leaves, and then snip off the prickly tips of the remaining leaves with kitchen shears.

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole for a delicious appetizer or side dish.



  • 1 lemon, halved

  • 6 whole artichokes

  • ¾ cup fresh breadcrumbs

  • ½ 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.

  3. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening.

  4. Place the artichokes snugly side by side in a large pan with a tight-fitting lid, and top each one off with a drizzle of olive oil. 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.

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

Cook's Notes

For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge instead of grated. Romano has a more intense, salty flavor.

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