This Ultimate Stuffed Artichoke recipe is out of this world. Serve it for a scrumptious vegetarian shared appetizer or first course. One of the best artichoke recipes ever, your guests will absolutely flip for it!
The Ultimate Stuffed Artichoke is simply put, mind-blowing. The buttery-lemony-garlic bread crumb filling sits inside every nook and cranny. And the artichoke leaves are the perfect, delicious vehicle for it.
Inspired from an old favorite restaurant, Vittorio, my friends and I grew up eating these amazing stuffed artichokes every weekend.
The Ingredients
(I often suggest brands I love and use — these are only suggestions and this is not a sponsored post.)
- artichokes - Use any artichoke variety, as long as they're "jumbo" (about 1-pound each). I love how beautiful purple artichokes are, so when I see them, that's what I use. When selecting, look for leaves that are tightly packed. Artichokes should be heavy for their size, and when squeezed, you should hear little squeak. If they're squishy, they're past their peak.
- butter - I always cook (and bake) with unsalted butter so I can control how much salt is in the recipe.
- garlic - Look for firm heads of garlic without soft spots or green shoots, which is a sign of old garlic. (Raw cloves should be firm without any dark spots.)
- shallots - Shallots are slightly more mild and delicate than red onions, and they're perfect with garlic and lemon. Choose those that are firm, heavy for their size and without bruises.
- parsley - Flat leaf Italian parsley or curly parsley. For either, choose perky bunches without brown, bruised or yellow leaves.
- lemon juice - Lemon juice is an integral part of the filling for the stuffed artichokes, so using good lemons is important. I use Meyer lemons over regular lemons when given the option -- they're less tart and a touch sweeter. With thin skin and fewer seeds, they are incredibly juicy. Choose lemons with brightly-colored skin, that are heavy for their size, and give a bit with gentle pressure.
- white wine - Use a dry white wine like Sauvignon Blanc, Riesling or Pinot Grigio.
- Parmesan cheese - For this recipe, we want a very finely grated cheese that will be sprinkled on top of the artichokes and their stuffing. Use Parmigiano Reggiano if possible.
- breadcrumbs - I like Panko, which is a Japanese-style breadcrumb without crust. They're more like flakes than crumbs, and they are also lighter and crispier than regular breadcrumbs.
- salt - I cook (and bake) with Kosher salt. I prefer it for a few reasons: its larger flake size, it's less refined and usually doesn't contain additives, and it does a great job enhancing the flavor of foods without making them taste salty.
- pepper - Preferably freshly ground.
- extra virgin olive oil - For drizzling on top of the artichokes. I like this one.
(See recipe card below for quantities.)
Substitutions
- There is a lot of buttery goodness in the stuffing. If you want it to be a bit lighter, you can substitute some of it with extra virgin olive oil. I wouldn't cut all of the butter, because we brown it which adds a scrumptious nutty flavor to the recipe.
- If you're gluten-free, or cooking for those who are, substitute with gluten-free breadcrumbs. The texture will be different, but the flavors will be the same. I suggest using about ½ cup less of it, keeping the other measurements in the recipe the same.
- This recipe is quite lemony and garlicky -- if don't love a lot of lemon flavor, just decrease the amount. No need to substitute with anything. For the garlic, if you lessen the amount, substitute with more of the shallots.
How to Make Them
- Cut a couple of inches off of the top of each artichoke, and enough off of the bottom to form a nice base so they won’t wobble.
- Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves. Drizzle about 1 tablespoon of the lemon juice on each artichoke.
- Fill a pot with a few inches of water, and place a rack on top. Bring the water to a boil and then place the artichokes, stem-end up, on the rack, cover and steam until tender, about 45 minutes. Set aside to cool.
*While the artichokes are steaming, preheat the oven to 375°F.
- To make the stuffing, melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 5 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in the lemon juice and the wine. Stir, and let this simmer for a few minutes. Add the bread crumbs and parsley, stir, and remove from the heat. Season to taste with salt and set aside.
- Once the artichokes are cool enough to handle, gently pull the leaves away from the center of the artichoke -- just enough to see the choke. Use a spoon to reach down and very gently scrape away and discard all of the fuzz, to reveal a clean heart.
- Place the artichokes, on their bases, in a baking dish. Carefully fill the center of each artichoke with the stuffing. (If you think there's too much stuffing, don't worry just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan and then drizzle them with 1 tablespoon of olive oil each.
- Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, about 15 minutes.
Recipe Tips
- There will be a lot of stuffing, and it might seem like too much. It's not! You want to fill the artichoke to maximum capacity. Not only in the center, but between each leaf.
- It's easiest to remove the choke after the artichoke has been steamed, but you can do it when the artichoke is still raw if you'd like. Some people like it to be ready to be filled right after steaming time, rather than waiting for it to cool to remove the choke first.
- If the top of the stuffing and cheese isn't golden brown after its cooking time in the oven, place it under the broiler for just a few seconds.
- It can be tricky to cut the artichoke once it's stuffed and cooked. You will need a very sharp knife. If your stuffing is packed in well, and the cheese has melted nicely over the top, once it has cooled a bit, you can actually turn it upside down to cut it, which I've found is bit easier. (Only if you're sure the stuffing won't fall out!)
Serving Suggestions
- My favorite way to serve these stuffed artichokes is as an appetizer to share, and they're also great as a side dish, cut in half or into fourths.
- They're fantastic served before or with chicken dishes and main-course salads. Some of my favorites to serve with them are: Roasted Salt-Crusted Chicken, Honey-Lemon Roasted Chicken, Apple Cranberry Salad with Chicken and Shredded Chicken Cobb Salad.
Other Artichoke Recipes and Information
- How to Grill Artichokes
- Steamed Artichokes with Lemon Beurre Blanc
- Baroda Farms and Sangria Artichokes
Making Them Ahead
- You can make the stuffing a day ahead of time. Keep it in an airtight container in the refrigerator until you begin making the rest of the recipe.
- While ideally the artichokes are steamed, stuffed and baked, the day you want to serve them, you can also make them through adding the stuffing up to a day ahead, and then finish them in the oven about 30 minutes before serving. (If you do this, wrap each one in plastic wrap once they are room temperature, and thenstore them in the refrigerator. Bring them to room temperature again before baking them.)
FAQ
Artichokes are in season in the spring and fall, and peak season is March through May.
There are two shapes of artichokes: Round artichokes, which are called Globes, and elongated, tapered artichokes. And there are dozens of artichoke varieties. Sizes and colors vary, from small to large, and vibrant green to deep, rich purple. The most common variety is the California Green Globe.
Here are more artichoke varieties and information.
After many years, Vittorio Restaurant is still open, and still excellent, though the stuffed artichoke disappeared from the menu, which is one of the reasons I had to recreate it! (They do still have their garlic knots, which are a must.)
I'm hoping this becomes one of your favorite artichoke recipes of all time too!
Enjoy!
The Ultimate Stuffed Artichoke Recipe
Equipment
- steamer pot with rack
Ingredients
- 2 (approximately 1-pound) artichokes, washed and dried
- ½ cup plus 2 tablespoons fresh lemon juice, divided
- 1 cup plus 1½ teaspoons unsalted butter
- ¾ cup finely chopped shallots
- ¼ cup minced garlic
- ½ cup dry white wine
- 2¾ cups breadcrumbs
- ¾ cup finely chopped parsley (curly or flat), washed and dried
- 2 tablespoons finely grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
Instructions
Prepare the Artichokes
- Use a Chef's knife to cut a couple of inches off of the top of each artichoke, and enough off of the bottom to form a nice base, so the artichokes can "sit" without wobbling.
- Remove any especially tough outer leaves and discard them. (These are most likely small and towards the bottom of the artichoke.) Then use kitchen scissors to cut off the sharp tips of the leaves. Drizzle about 1 tablespoon of the lemon juice on each artichoke.
Steam the Artichokes
- Fill a steamer pot with a few inches of water, and place a rack on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
- Place the artichokes, stem-end up, on the rack, cover and steam until they're tender, about 45 minutes. You should be able to pull off one of the outer leaves with only a slight tug. Set aside to cool.*While the artichokes are steaming, preheat the oven to 375°F and make the stuffing.
Make the Stuffing
- Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 5 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in the remaining ½ cup of lemon juice and the wine. Stir and let this simmer on low heat for about 4 minutes. Add the bread crumbs and parsley, stir to blend, and remove from the heat. Season to taste with salt and pepper (here's how). Set aside to cool.
Remove the Chokes
- Once the artichokes are cool enough to touch, use gently pull the leaves away from the center of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and very gently scrape away and discard all of the fuzz, to reveal a clean heart.
Assemble
- Place the artichokes, sitting on their bases, in a baking dish that they can fit into snugly. Use a spoon and/or your hands to carefully fill the center of each artichoke with the stuffing -- fill it to maximum capacity! (If you think there's too much stuffing, don't worry, just pack it in.) Then fill all of the spaces between the leaves as much as possible. Sprinkle the top of each one with 1 tablespoon of the Parmesan and then drizzle them with 1 tablespoon of olive oil each.
Bake and Serve
- Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, about 15 minutes.
- Let them cool for a few minutes before serving. You can slice them into halves or quarters for sharing, or everyone can share them whole.
NOTES
NUTRITION
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Judy at Two Broads Abroad
This looks wonderful. Eating what you sowed.
valentina
Thanks, Judy -- looking forward to making this for your video! 🙂
Aimee
This looks amazing Valen. I can't wait to try it. And I will be making it tonight, for sure. I was actually going to make your basil-cucumber soup, but that'll have to wait another night.
I also think it's funny that in my mind, Vitorrio's was closed. I distinctly remember sitting at your parent's table unwrapping it and promptly inhaling it.
thank you!!!!!!!!!!
Nancy Rose Eisman
Can you please work on the greasy, herbed garlic rolls too?
valentina
Nancy, you crack me up! 😀
Bette Dinardo
Best recipe I have seen so far steaming then baking.
Valentina
Thanks so much, Bette! Enjoy. 🙂 ~Valentina
Aimee
Ok, I immediately went home and made this and it did not disappoint! Garlicky, lemony, buttery, artichokey deliciousness. Seriously well done Valen. It so hit the spot, and eating it even made me flash back to all those times in high school. Did I mention you're the best? And this recipe is the best!
valentina
YAY!! xoxo
Coco in the Kitchen
Valentina, I'm putting these on the menu for Mother's Day Brunch!
They're gorgeous!
Wishing YOU a very happy Mom's Day, too. xoxo
valentina
Isn't brunch the best!? Enjoy every minute, mama! 🙂
valentina
It's good to have an Aimée in my life! 🙂
MARGARET
Thank you for great pictures and a wonderful recipe!
It's on my to do list!
Have a wonderful DAY!
valentina
I hope you love it!! 🙂
Rachel
This is gorgeous and making my mouth really water. If we don't go out, I'm making these tonight!
valentina
Thank you, Rachel! Hope you enjoy! 🙂
Dorothy at Shockingly Delicious
The garlic rolls are the reason I go to Vittorio.
valentina
Yes, soooo good. Those haven't changed a bit since I was a kid. 🙂
Chrissie in the kitchen in IL
I love Artichoke! But I haven't eaten one in years. I am going to have to try this recipe really soon. I might make it for a surprise Mothers Day meal for my mama. Thanks so much for sharing it.
valentina
Hope you try and enjoy, Chrissie! Thanks for stopping by. 🙂
Charmon
It looks wonderful, but can anyone tell me how you eat it? I have heard you can't eat the outer pieces?
valentina
Hi Charmon! You pull apart the leaves, and about half of each outer leaf is edible, tender and delicious! You put it in your mouth and sort of scrape the tender flesh off with your teeth. Then of course you can eat the heart with a fork and knife if you prefer -- and any of the filling you don't get in bites with the leaves, just scoop it up with a spoon or fork. You'll be surprised when you're done, as to how little is left. Hope you try it. Enjoy!
Denise
Thank you! I’m a vegetarian yet I’ve never eaten an artichoke. They’ve always been a mystery to me. This may be the recipe that brings me into the artichoke realm.
Valentina
Hi Denise. Thank you so much for the lovely note. I hope you love artichokes forever. ☺️ ~Valentina
Priscilla | She's Cookin'
That's the most beautiful stuffed artichoke ever! 🙂
NJGiGi
Hi, I've been making these exact Artichokes for the past 60 years. In my family, they are always on the table and all the little ones have learned to eat them properly (but messy). Thank you for keeping this glorious dish in view for others to discover.
valentina
And thank you for the lovely comment! How great that the little ones are eating them, too. Eating an artichoke is certainly a process -- good for them! And what great palates they must have! 🙂 Love it!
Patricia
I can't wait to try your recipe! I was just talking with my (Italian) mother. She was preparing her artichokes but stuffs them with egg and meat as well. Her recipe is a lot of work, so I can't wait to share this one with her. It looks gorgeous and brings back nice family memories!
Becky
Whenever I go to your site to check out a recipe from an email you've sent, I ALWAYS find at least one or two more I want to try. Can't wait to try this recipe, and many others of yours. You inspire us!
valentina
Hi Becky, You totally just made my day! Thank you so much. 🙂 I hope you love this artichoke. I just made it last week for a family dinner. It never disappoints. 🙂 ~Valentina
Sara C
These stuffed artichokes sound AMAZING!! We will be making these for my birthday dinner & I seriously can't wait.
valentina
Thanks so much Sara. I hope you love them. And Happy Birthday to you! 🙂
Karen
I have made this recipe in the past. And it is really good. However, the other night we went to a restaurant and they used Townhouse crackers instead of bread crumbs. I also noticed the restaurant did not removed the fuzz. Now, not everyone knows to removed that fuzzy part but we did. But I noticed how easy it was to remove it after you cook it. So, when I made it this evening! I removed the fuzz after I steamed it and before I stuffed it. My husband said I nailed the recipe.
valentina
Hi Karen. That's great! Yes, it's indeed easier afterwards. THANK YOU! And I'm so happy you like the recipe! 🙂
George Giurbino
I made the recipe for the first time tonight for my wife and I. We have enjoyed artichokes most of our lives, as our parents raised us on them. As I type this note, we have not tried them yet; however, they are fully prepared and waiting to visit the oven for finishing off. Thank you for sharing this tasty looking alternative, and we cant wait to enjoy...
valentina
Thanks so much George, for writing in. I hope you and your wife were pleased when you took them out of the oven! 🙂 Hope you have a great week! ~Valentina
Peggy Holbrook
Great presentation and quite tasty. My husband thought it too dry (although I added a bit extra butter). Today for lunch I shared the 2 remaining halves with my vegetarian friends to rave reviews. It absorbed some moisture from the choke I think and was better than yesterday. I will add a bit more butter/wine and subtract some of the crumbs on the next try.
The best part was teaching my Figian Indian friend to eat an artichoke. It was her first time. Thanks for sharing and researching, it is a fun recipe! I will make it again.
Peggy Holbrook
and I forgot to say a grapefruit spoon with serated tip makes removing the choke a breeze
cheryl
This sounds & looks like what I used to make. I will be making them tomorrow. My boyfriend has never had an artichoke. I know I will love them. I hope he does too. They look as yummy as I remember.
valentina
Cheryl, I hope you BOTH love them. As indicated in the recipe, it makes quit a bit of the stuffing, and I do indeed pack all of into the artichoke, between the leaves and in the center. It's SO delicious. Enjoy every bite! 🙂
Bernadette J Ulmer
Ok so I love the serving pic of it cut in half.
Of course when I want to make these, which is every Thanksgiving... I can only find HUGE artichokes. So cutting them is a nice way for people to put a half on a plate ...( Im having company that has never had these) Did you stuff it, then cut it? How did you do that for the pic?
valentina
Hi Bernadette, That picture was taken after they were stuffed. There is a lot of stuffing for this recipe, and I get every bit in there! :-), so it's a bit precarious to cut them in half. Whatever stuffing falls out, I just scoop back into the center -- what's between the leaves usually stays intact. This is how I often serve them for sharing. Hope they're a hit! Happy Thanksgiving! ~Valentina
Jim McVeigh
Valentina,
This looks great but can you make them ahead of time? Maybe steam them first and stuff them the next day and put in the oven?
Thanks
valentina
Hi Jim, This is a great question! You can make the stuffing ahead. The day before for sure. I would do that before steaming the artichokes ahead of time. That said, I do think it would still be delicious if you did, but the color would likely become darker, and not quite as pretty. I hope this helps! Thanks for visiting my site and trying the recipe. Happy Holiday's to you and yours. ~Valentina
Jim McVeigh
Made them ahead for Christmas Day.
I received rave reviews from everyone. They were delicious.
Some said it was the best artichoke they ever had.
Next time though I will use a little less shallots and more cheese.
Thank you Valentina.
valentina
Thanks so much, Jim! You made my day! 🙂 A belated Merry Christmas and wishing you and yours a very happy (& delicious) new year! ~Valentina
Jmcveigh
Happy New Year to you also
Thanks
Alan
Hi Valentina,
I have been making stuffed artichokes for many years now and was looking for s new recipe to try when I came across yours. The method you use, steaming then baking, is the one I have found to work best. I can’t wait to make them for New Years dinner. One thing I always add to my stuffing is the artichoke stem that is trimmed off. I cut them in half, rub lemon on them and steam them with the artichokes. After they cool I peel the outer skin off, finely chop them and add to the stuffing mixture. I did not see you had a dipping sauce for them. The leaves taste even better with one. From an easy butter & lemon mixture to a tasty but a bit more involved garlic, butter, balsamic vinegar, and lemon sauce simmered for a bit you will be surprised how it enhanced the leaves and the choke. Like an earlier post mentioned, it is easier to clean out the hair on the choke after it is steamed. Just let them cool a bit first.
Oh and I remember when artichokes made their way into and out of slot of Italian restaurants so I have s good estimate of the amount of years Vittorio has been open lol.
Have a very Happy New Year!!
valentina
Hi Alan, I'm so happy you stumbled upon my recipe. I don't use a dipping sauce for this one because there is so much of the stuffing. That said, I LOVE dipping artichoke leaves in lemon butter. Delicious! I hope you love these as much as we do! Thanks so much for connecting with me, and I wish you and your family a very happy (& delicious) new year! Enjoy every bite! ~Valentina
Leigh
Looks delicious! And I know it is because I make mine the same way. But I add cut up sliced prosciutto. You have great recipes! Glad I stumbled upon your site.
valentina
Thanks so much, Leigh! Hope you love it. Sounds delicious to add prosciutto -- I'll be trying that. 🙂
Jeff the Chef
Wow, that artichoke is so beautiful, it almost looks like a decorated cake!
valentina
I love that, Jeff. A cake! Thank you. 🙂 ~Valentina
Kelly | Foodtasia
So swooning over this, Valentina! It really is the best stuffed artichoke ever! What a wonderful way to get my artichoke fix!
valentina
Thank you, Kelly! Love when people swoon over food. 🙂 ~Valentina
Alex C.
Vittorio's off Marquez??? Wow!!! That was me and my friends favorite too! I couldn't believe it when I read this. I said to myself, it could totally be a different place... Then you mentioned the garlic balls!!! Awesome!
valentina
Hi Alex. Yes!!! Same place on Marquez! So good, right!? Thanks so much for commenting. 🙂 ~Valentina
Williams
I love to cook and I am always looking for new recipes for my daily menu, which is interesting for my work. Today is my lucky day, The Ultimate Stuffed Artichoke Recipe is great, just follow the instructions and everything is easy, I like it. Thanks for sharing!
valentina
Thank you so much! Enjoy. 🙂 ~Valentina
John Bussman
Great recipe! I use this recipe and add chopped bacon with some of the bacon grease (not alot) and some mini shrimps. And instead of steaming it first I soak in water for 30min then stuff it then steam it in my instant pot for 20min.
valentina
Thanks, John, for writing in. Sounds delicious with the addition of the bacon! Great flavor combination. So happy you enjoyed it. 🙂 ~Valentina
Nora
I made these tonight. Delish!
We are vegan, so I subbed vegan butter for the regular butter and vegan parm for the parmesan. I also left out the wine, since we did not have it. They were fabulous. Thank you 🙂
valentina
Hi Nora. Thanks so much for writing in. I'm so pleased you liked the artichoke! Happy to hear it was delicious your vegan substitutes, too. That's great! 🙂 ~Valentina
Jan Isaacs-Wade
Mind completely blown!! I served this with a roasted leg of lamb for Easter dinner and it was THE highlight of the dinner. The lemon, wine and garlic mirrored the ingredients used for the lamb and it was perfect! Thank you so much for sharing! It was definitely worth the work! It will be a staple from now on!
valentina
Hi Jan, Thanks so much for writing in. You made my weekend! And so happy the artichoke made it into your Easter menu. Hope it was a lovely holiday. 🙂 ~Valentina
Iris Melbourne
Second time I've made these. I cook in instant pot and finish in the oven. I also add chopped prosciutto to the stuffing. They are the best I've ever had.
valentina
Hi Iris, Thanks so much for writing in. The addition of the prosciutto sounds fabulous! Great idea. Hope you have a lovely week ahead. 🙂 ~Valentina
Krystle
The best artichoke recipe I've ever tried. Even my family gobbled it up.
valentina
Yay! Krystle, this makes me so happy! Thank you. 🙂 ~Valentina
Pat
This recipe was delicious! I have tried many different recipes in the past but this was, by far, the best I’ve had in years.
valentina
Hi Pat, Thanks so much! I'm so happy you liked it so much and so appreciate you visiting my site and checking out the recipes. 🙂 ~Valentina
Crystal
Simple and delicious! Thanks for a great recipe!
valentina
Thanks so much, Crystal! So happy you enjoyed it. 🙂 ~Valentina
Reese
Hey Valentina! These look incredible! I plan to make them for Valentine’s Day- It’s meant to be with your name and all 🙂 Quick question- for preparing ahead of time, do you think I’d have best results if I made them in their entirety during the day and then just warm them up at night, or if I just make part of it ahead of time (the stuffing perhaps) and finish up the process at night?
Valentina
Hi Reese, I hope I'm getting back to you in time. 🙂 Yes, you can make them in their entirety earlier in the day. The green might become a bit darker in color, but flavors will still be great. Thanks for asking this -- I'll edit into the post asap. Enjoy and Happy Valentine's Day! ❤️ ~Valentina
Mimi Rippee
Wow! Those look fabulous! I wish I could get good artichokes where I live! I need to make this recipe.
Valentina
Hi Mimi! Thanks so much. I hope you come across some . . . maybe later -- in the spring. 🙂 ~Valentina
Eha
Oh this 'used to be' quite a favourite in this house in the 'olden days' prepared in a very similar manner and thoroughly enjoyed! Methinks the past few difficult years have not made one think of this luscious possibility !!! Have to wait until end of August to prepare but shall put your recipe atop the pile to remind myself - Shall enjoy, I know !!!
Marissa
I would gladly eat an artichoke every day of my life and this stuffed version looks absolutely divine! Reading the rave reviews, I need to try this recipe ASAP!
Dawn
This looks so yummy, Valentina! Artichokes are not always readily available around here, but I'll certainly have to look out for them because this recipe looks too good to miss. Such a lovely addition to a dinner party too. 🙂
2pots2cook
Beautiful, beautiful!
Valentina
Thank you, thank you. 🙂 ~Valentina
Velva-Evening With A Sandwich
Valentina, you are absolutely right these artichokes would be off the chain delicious. Artichokes are readily available now, and as much I enjoy them. I don't believe I have ever prepared them. This might be my inspiration. Thanks for sharing.
Velva
Valentina
I hope you give them a go and love them! Enjoy and thanks for checking out the recipe. 🙂 ~Valentina
David Scott Allen
These sound fantastic! I’ve never made — or had — a stuffed artichoke. Can you believe it? Definitely a recipe to try this fall during the season!
Valentina
You must try one, David! 🙂 ~Valentina
Sheryl
These are so delicious - I have made them with store bought panko, store bought breadcrumbs and fresh breadcrumbs from about 8 slices of good sourdough bread - the latter is definitely the winner - lighter and soaks up all the flavor in the cooking liquid. Everything else I used exactly as written - these are so amazing even people who didn't think they liked artichokes loves these!
Valentina
Hi Sheryl, Thanks so much for writing in. I'm so happy you love these artichokes! It's the best compliment ever when people who think they don't like a particular food, try it made a certain way and love it. And thanks for the breadcrumb tip -- sounds perfect! Enjoy. 🙂 Warmly, Valentina
Elaine
I've been making artichokes for 40 yrs & I always steam them first, then remove the choke & inner pedals. I'm making them tomorrow for Thanksgiving, & was checking new recipes. Yours is one of the only recipes that steam first. I love that, & your recipe looks excellent. I add chopped portobello mushrooms to my stuffing. Thank you for this recipe.
Valentina
Thanks so much for writing in, Elaine. I hope you have a lovely Thanksgiving week. 🙂 ~Valentina
Jeanne
It looks AMAZING and I will be making them next week for Easter. Couple of questions I'm hoping you can answer for me.
1. If serving as a first course do I serve a whole artichoke or half?
2. If I serve half can I cut them after steaming and cleaning out the fuzz then stuff and bake each side?
Lastly, how do you eat these?
Thank you in advance!!
Valentina
Hi Jeanne. Thanks for writing in. 🙂 1. If you're using artichokes approx. the size of those in the recipe, definitely serve half. 2) Cut them in half after they're stuffed and baked, completely finished. Let them cool a bit first. You'll see a photo of one cut in half above the recipe. If stuffing falls out while you're slicing them (which will happen), just use a spoon to put it back in. 3) People usually eat them with their hands AND a fork and knife. The leaves can easily be pulled out with your hands, and the heart and a lot of the filling is better eaten with a fork. I hope this helps! Warmly, Valentina
Bette Dinardo
Best receipe I have ever found for stuffed artichokes having a hard time finding good artichokes in ct
Valentina
Hi Bette! This makes me so happy! Hopefully as we get more into spring you'll find better artichokes. Thanks so much for writing in and checking out my recipes. 🙂 ~Valentina
Anita
I've been using this recipe for years and this the first time I'm commenting. This is such a delicious dish. I appreciate your recipes. Thank you, Anita
Valentina
Hi Anita! Thanks so much for taking the time to write in. You made my day! 🙂 ~Valentina
Amanda
Have you used seasoned breadcrumbs before? Not sure if I should use seasoned or plain
Valentina
Hi Amanda. Thanks for writing in. I would use plain since so many other flavors go into the mix. That said, if you only have the seasoned available, use a bit less garlic and parsley, and you probably won't need to add any salt or pepper, since it's already in the seasoned crumbs. Hope this helps and enjoy! 🙂 ~Valentina
Roz | La Bella Vita Cucina
The "Ultimate" is so very true, Valentina. I adore artichokes and am always on the look out for outstanding ways to prepare them. These simply sound over-the-top sensational and I cannot wait to try your recipe. Thanks for kindly sharing your recipe!
Ciao,
Roz
Valentina
Hi Roz. Thank you for visiting and checking out this recipe. I hope you love it! 🙂 ~Valentina
Tisha
Hi have not tried this yet but needed to know can I sub cooking sherry for the white wine ??? And if no could you please suggest what non alcoholic things I could use in place of the white wine ..Thank you
Valentina
Hi Tisha. Thanks for writing in. Yes, you can absolutely use cooking sherry for this. For a non-alcoholic option, you can use vegetable stock. I hope you love it! 🙂 ~Valentina