Stuffed Artichoke

Recipe by HomemadeChef

This is one of our favorite Louisiana treats. This is the basic version of a family recipe, minus the secret ingredients, but it still turns out fantastic.

Top Review by ArtsyBakingGeek

I didn't have enough parsley (only about 1-2 tsp dried) but overall I liked this. The only negative was that the stuffing seemed a bit dry so if I make this again I may use less bread crumbs and/or more crab. However as this was my first time cooking with artichoke I think this was a success.

Made for PAC Fall 2012

Ingredients Nutrition


  1. Mix together all ingredients except artichokes and 1/4 cup olive oil.
  2. Cut top and bottom from artichoke and rinse.
  3. Turn artichoke upside down and smash slightly to open leaves.
  4. Fill each leaf from the outside in by using the top of each leaf.
  5. Drizzle remaining olive oil over artichokes.
  6. Steam in covered pot with just enough water to cover the bottom of the pain, but not touching the stuffing mixture.
  7. Steam for about 45 minutes or until leaf pulls off easily.
  8. Serve.
  9. Note: Crabmeat can be cut from recipe or replaced with shrimp, crawfish, lobster or any other seafood.

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