Recipe by Andrea L.
This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.
Top Review by Terri B.
I just used your recipe with a few minor alterations for dinner tonight and they came out perfectly! Instead of fresh lemon after cutting off the stems and tips I gave them a good bath in real lemon bottled juice and put what was left over from their bath in the water in the pan. They turned a nice brown color but didn't get black. For the stuffing I used shredded havarti cheese (it has dill in it), canned Italian garlic bread crumbs and added extra garlic salt, oregano, parsley , Italian seasoning, black pepper. and regular salt. I didn't really measure my ingredients but it was seasoned to taste. After they were stuffed I drizzled them with olive oil. After covering them up with aluminum foil and cooking them for 80 minutes they were perfectly cooked. Then I pulled the aluminum foil off and put stringy shredded Italian cheese on them and let the cheese melt for 5 more minutes. I served them with real melted butter with a splash of real lemon. We had salmon with them and we are full! They were great. Will definitely make them again. My family loved them.
- 4 medium fresh artichokes
- 2 -3 cups Italian style breadcrumbs
- 2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
- 1 tablespoon dried parsley
- 1 teaspoon garlic salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 cup extra virgin olive oil
- 1 -2 tablespoon extra virgin olive oil (for drizzling)
Directions See How It's Made
- Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
- Trim off stems so artichokes sit on a flat surface.
- Trim off the pointed tips of each leaf.
- Set aside.
- In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
- Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
- You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
- Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
- Stuff desired amount of leaves and shake off excess mixture.
- Continue this step with remaining artichokes.
- Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
- Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
- Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
- Cool for 10 minutes; serve and Enjoy!