Italian Stuffed Artichokes

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

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!


Most Helpful

First of all, you have to have fresh garlic. Garlic salt simply won't do. Much better recipes than this, sorry.

Mindy S. October 16, 2016

Made a similar recipe last night. I halved the recipe for 2 chokes, and used fresh garlic. My husband says they are the best artichokes he's ever had. I will make them this way every time now!

Glutenfreecook April 20, 2009

I loved making these in the oven...they baked up beautifully! Next time I will shake off the excess stuffing like the directions say to do. I stuffed it all in there, and it was kind of like eating straight breadcrumb mixture. But I will definitely cook artichokes this way was a lot easier than on the stovetop.

the6-sranch October 01, 2007

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