Italian Stuffed Artichokes

READY IN: 1hr 20mins
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.

Ingredients Nutrition


  1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
  2. Trim off stems so artichokes sit on a flat surface.
  3. Trim off the pointed tips of each leaf.
  4. Set aside.
  5. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
  6. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
  7. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
  8. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
  9. Stuff desired amount of leaves and shake off excess mixture.
  10. Continue this step with remaining artichokes.
  11. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
  12. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
  13. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
  14. Cool for 10 minutes; serve and Enjoy!

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