Old-Fashioned Italian Stuffed Artichokes
Ingredients (serves 4)
- 4 large globe artichokes
- 1½ cups Italian-seasoned breadcrumbs
- ½ cup freshly grated Parmigiano-Reggiano
- 3–4 garlic cloves, finely minced
- ¼ cup fresh parsley, finely chopped
- Salt & black pepper, to taste
- ½–¾ cup extra-virgin olive oil
- 1 lemon (halved)
- 1–1½ cups water or light chicken/vegetable broth
Optional (very traditional in some families)
- 2 tbsp grated Pecorino Romano
- A pinch of red pepper flakes
Preparation
1️⃣ Prepare the artichokes
- Cut off the top 1–1.5 cm of each artichoke.
- Trim the stem, keeping it flat so the artichoke can stand.
- Remove the tough outer leaves near the base.
- Snip sharp tips of remaining leaves with scissors.
- Rub cut surfaces with lemon to prevent browning.
- Gently open the leaves with your fingers.
2️⃣ Make the stuffing
In a bowl, mix:
- Breadcrumbs
- Parmigiano-Reggiano
- Garlic
- Parsley
- Salt & pepper
- (Optional: Pecorino + chili flakes)
Drizzle in olive oil until the mixture feels moist but crumbly, not wet.
3️⃣ Stuff the artichokes
- Push stuffing deep between the leaves and into the center.
- Be generous—this is the heart of the dish.
- Drizzle extra olive oil over the top of each artichoke.
4️⃣ Cook
- Place artichokes upright in a deep pot.
- Add water or broth to reach about ⅓ up the sides.
- Cover and simmer gently for 45–60 minutes, until:
- Leaves pull off easily
- A knife slides easily into the base
(Check liquid level halfway and add more if needed.)
To serve
- Finish with a final drizzle of olive oil
- Optional extra grated cheese
- Serve warm, pulling leaves and scraping the stuffing with your teeth—the Italian way 🇮🇹