Frankie and Johnny's Stuffed Artichoke

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

From an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants.

Ingredients Nutrition

Directions

  1. Slice off the pointed ends of each artichoke.
  2. Rub a lemon on the cut ends to prevent browning.
  3. Slice off the stem end of each artichoke so that they sit up straight.
  4. Fry the bacon until crisp; drain.
  5. Crumble into a bowl, and mix in the next 9 ingredients.
  6. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them.
  7. Tap each artichoke gently to let any loose stuffing fall off.
  8. Stand them in a casserole or roasting pan just large enough to hold them in a single layer.
  9. Add water to a depth of 1-1/2 inches.
  10. Pour a generous amount of olive oil over each artichoke, letting it seep in and top each artichoke with a slice of lemon.
  11. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more.
  12. Check the water level after about 25 minutes, and add more if necessary.
  13. Serve hot or warm.
  14. The stuffed artichokes can be prepared in advance and reheated before serving.
  15. Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
  16. Option: sprinkle grated Parmagiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

Reviews

(3)
Most Helpful

Excellent stuffed artichokes! I've had the stuffed artichoke at Franky and Johnny's and this is *almost* as good. Definitely a keeper.

Ken Wood May 15, 2011

One of the most fantastic meals I've ever made. Even tasted good as leftovers.

jwilhelmsen November 03, 2008

LOVED THEM! Molly, these were wonderful! I made them up ahead of time for a camping trip and just reheated them in the oven in the RV. I love artichoke but I've been stuck in a rut on how to make them. Thanks for a great new recipe! Please see my rating system as I grade tougher than most.

puppitypup September 11, 2008

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