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Ultimate Stuffed Artichoke Recipe

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This Ultimate Stuffed Artichoke Recipe is out of this world. Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and it’s one of my favorite artichoke recipes ever!

Beautiful green artichoke stuffed with golden breadcrumbs and herbs

You know that restaurant you’d frequent with your friends when you were in high school?

Ours was Vittorio, and a group of us would go after school, during school (don’t tell my parents!), on the weekends, and we’d pick up take-out if we wanted to hang out at home.

All of us would order the greasy, herbed garlic rolls — all of us except for Aimée, that is. Why? Well, because Vittorio had one of the best artichoke recipes of all time on their menu — the garlicky-lemony, stuffed artichoke!

Big green artichoke with golden breadcrumbs and herbs on black background

Stuffed artichokes are one of Aimée’s favorite things eat, and she truly adored this one. So much so, that she often reminisces about it and is always yearning for one.

After many years, Vittorio is still open! It doesn’t matter much to Aimée though, because the stuffed artichoke recipe disappeared from the menu when we were in college.

a bright green, raw artichoke with inside removedAimée has been asking me to try to replicate the recipe for years.

I’ve made a lot of artichoke recipes, but not one like this.

At long last, with notes from her, my memory of them, and the artichoke inspiration I got from my trip to Baroda Farms with Frieda’s, here is my stuffed artichoke recipe.

How to Clean and Steam an Artichoke

In this recipe, the artichoke is cleaned, then steamed and stuffed. And the last step is to finish it in the oven.

To clean the artichoke:

  1. Use a Chef’s knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
  2. Pull the leaves away from the middle of the artichoke, so that you can see the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal the heart. (See above image.) This will take a bit of muscle. Drizzle lemon juice inside and over each one.

To steam the artichoke:

  1. Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost as tender as you like them, about 15 minutes. (They’ll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily when it’s ready.

The Ultimate Stuffed Artichoke - beautiful green artichoke with golden breadcrumbs and herbs, cut in half

I think it’s really delicious — maybe the best stuffed artichoke ever, and Aimée agrees. She thinks it’s a good replica of the one she dreams about.

Let me just whet your appetite . . . .

What’s in this recipe?

  • artichoke
  • butter
  • garlic
  • shallots
  • parsley
  • lemon juice
  • white wine
  • Parmesan
  • breadcrumbs 

How does that sound, all mixed together, between succulent, tender artichoke leaves?

I know, right!?

The Ultimate Stuffed Artichoke Recipe- artichokes in field

These are Lyon artichokes in one of the fields at Baroda Farms. (You can use any variety for this recipe.)

Important Stuffed Artichoke 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.
  • A lot of people prefer to remove the choke after the artichoke is steamed. It’s definitely easier, but it could be tricky to keep the artichoke intact.

purple Sangria Artichokes in field

And whatever you do, don’t miss the Sangria artichoke field. You can check it out here.

If you’re in the mood for a more simple artichoke preparation, here’s How to Grill Artichokes. grilled artichokes, cut in half on the grill

Artichokes are typically in season March through May and again in October.

I’m hoping this becomes one of your favorite artichoke recipes of all time too!

Enjoy!

The Ultimate Stuffed Artichoke on a black background

The Ultimate Stuffed Artichoke Recipe

Valentina K. Wein
This Ultimate Stuffed Artichoke Recipe is packed with incredible, aromatic flavors and is out of this world. Serve it for a scrumptious vegetarian first or main course. And it's great for sharing too!
*Serves about 6 as a starter, & 2 to 4 as a main course.
4.69 from 19 votes
Print
Prep Time 1 hr 5 mins
Cook Time 30 mins
Total Time 1 hr 35 mins
Course Appetizer
Cuisine American
Servings 6
Calories 456 kcal

Ingredients
  

  • 2 (approximately 1-pound) artichokes, washed and dried (Lyons if possible)
  • juice of 3 lemons, divided (about 1/2 cup)
  • ½ cup plus 3 tablespoons unsalted butter
  • 6 tablespoons shallots, finely chopped
  • 3 tablespoons garlic, minced
  • ⅓ cup dry white wine
  • 3¼ cups fresh breadcrumbs
  • ⅓ cup Italian parsley, washed and dried, finely chopped
  • 2 tablespoons Parmesan cheese, finely grated
  • sea salt and freshly ground black pepper

Instructions
 

  • Fill a steamer pot with a few inches of water, and place a steamer basket on top. Cover the pot and bring the water to a boil. Turn the heat to low and let it simmer.
  • Use a Chef's knife to cut off about 1-inch from the top of each artichoke, and enough off of the bottom to form a nice base. Remove any especially tough outer leaves and discard them. Then use kitchen scissors to cut off the sharp tips of the leaves.
  • Using your hands, carefully pull the leaves away from the middle of the artichoke -- just enough so that you can see down to the choke. Now use a spoon to reach down and gently scrape away and discard all of the fuzz, to reveal a clean heart. (See above image.) This will take a bit of muscle, but must be done. Drizzle about 1 tablespoon of the lemon juice inside and over each one.
  • Place the artichokes, stem-end up, in the steamer basket, cover, and steam until they are almost tender, about 35 minutes. (They'll finish cooking in the oven.) Check for doneness by pulling off an outer leaf — it should come off fairly easily. Set them aside to cool.
  • While the artichokes are steaming, preheat the oven to 375°F.
  • Melt the butter in a large sauté pan over low-medium heat. Let it simmer until it begins to brown, about 3 minutes. Add the shallots and garlic and cook until soft, about 3 minutes. Pour in about ⅓ 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), and set aside to cool.
  • Place the artichokes, sitting on their bases, in a baking dish.
  • 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.
  • Place the stuffed artichokes in the preheated 375°F oven and bake until the breadcrumbs are golden and the cheese has melted, 15 to 20 minutes.
  • I like serving these whole for sharing.
Keywords stuffed artichokes, appetizers for sharing
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

  5. Aimee says

    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. You are exactly right, why bother once the artichoke was gone. I distinctly remember sitting at your parent’s table unwrapping it and promptly inhaling it.

    thank you!!!!!!!!!!

    Reply

  8. Aimee says

    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!

    Reply

  9. Coco in the Kitchen says

    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

    Reply

  14. Chrissie in the kitchen in IL says

    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.

    Reply

    • valentina says

      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!

      Reply

      • Denise says

        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.

        Reply

  17. NJGiGi says

    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.

    Reply

    • valentina says

      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!

      Reply

  18. Patricia @ Grab a Plate says

    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!

    Reply

  19. Becky says

    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!

    Reply

    • valentina says

      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

      Reply

  20. Sara C says

    These stuffed artichokes sound AMAZING!! Aimèe has some great taste! We will be making these for my birthday dinner & I seriously can’t wait.

    Reply

  21. Karen says

    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.

    Reply

    • valentina says

      Hi Karen. That’s great! Yes, it’s indeed easier afterwards. I like them being ready to stuff as soon as they’re done steaming and insure they stay intact, but I’ll edit this to be included in the recipe tips. THANK YOU! And I’m so happy you like the recipe! 🙂

      Reply

      • George Giurbino says

        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. After reading the above note, I must agree. However, I tried to clean out as much of the choke as possible prior to steaming, but couldn’t help but think I may have missed a little. After steaming, it was so much easier to go back in and do a quick final clean up, before stuffing with all of the goodness. Thank you for sharing this tasty looking alternative, and we cant wait to enjoy…

        Reply

        • valentina says

          Thanks so much George, for writing in. I hope you and your wife were pleased when you took them out of the oven! 🙂 I also appreciate your not about removing the choke after the steaming. I will be incorporating this into the recipe notes ASAP. Hope you have a great week! ~Valentina

          Reply

  22. Peggy Holbrook says

    Great presentation and quite tasty. My husband thought it too dry (although I added a bit extra butter) so there went a star. 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 a cup of 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.

    Reply

  24. cheryl says

    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.

    Reply

    • valentina says

      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! 🙂

      Reply

  25. Bernadette J Ulmer says

    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?

    Reply

    • valentina says

      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

      Reply

  27. Jim McVeigh says

    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

    Reply

    • valentina says

      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

      Reply

      • Jim McVeigh says

        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.

        Reply

  28. Alan says

    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!!

    Reply

    • valentina says

      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

      Reply

  29. Leigh says

    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.

    Reply

    • valentina says

      Thanks so much, Leigh! Hope you love it. Sound delicious to add prosciutto — I’ll be trying that. 🙂

      Reply

  30. rookrand.com says

    Artichoke is one of the great and healthy vegie. I usually like artichole soup, this one sounds new for me, I will make this and hope I can cook it, I’m not really good at cooking. Anyway thanks.

    Reply

    • valentina says

      You can do it! This is one of my favorites — remember there’s a lot of the stuffing — be sure to stuff the artichoke, not only in the middle, but between the leaves as well. Hope you enjoy it and thanks for visiting! 🙂 ~Valentina

      Reply

  32. David @ Spiced says

    Believe it or not, I have never made stuffed artichokes at home! This looks incredible, and I’m sure Aimee appreciated your kitchen experiments to make this one work. I love recreating dishes like this…the memories are half the fun, right? 🙂

    Reply

    • valentina says

      So true, David. Memories can be so much a part of the cooking process. I love that. Hope you try it one day. 🙂 ~Valentina

      Reply

  34. Alex C. says

    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!

    Reply

  35. Williams says

    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!

    Reply

  36. Alice@beefsteakveg says

    Artichokes are really good for all people of all ages to enjoy. It gives us a lot of health benefits. I’d love to make your suggestion. Thank you so much for your creative recipes.

    Reply

  37. Teetine says

    It looks so beautiful. This is the first time I’ve seen this dish. The way you express it is wonderful. I will try to make it. I think it will be great.

    Reply

  38. Angelica says

    This is my first ever review, ever 🌳 I haven’t even eaten them yet, but I so Appreciate the reminders. Brightest Blessings to youuuu. Recycle Love: A Mystical Memoir oh sidenote I just Wrote a book ✌🏽🔮🌙💃🏿🙏🕯✍🏼📖🍷

    Reply

  40. Bhawana Rathore says

    Amazing Recipe. Thanks, I am gonna try this weekend for sure. My kids love new recipes. I am sure they are gonna love this.

    Reply

  41. John Bussman says

    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.

    Reply

    • valentina says

      Thanks, John, for writing in. Sounds delicious with the addition of the bacon! Great flavor combination. So happy you enjoyed it. 🙂 ~Valentina

      Reply

  42. Nora says

    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 🙂

    Reply

    • valentina says

      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

      Reply

  43. Jan Isaacs-Wade says

    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!

    Reply

    • valentina says

      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

      Reply

  44. Iris Melbourne says

    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.

    Reply

    • valentina says

      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

      Reply

  46. Pat says

    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.

    Reply

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