Frankie and Johnny's Stuffed Artichoke

"From an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants."
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Ready In:
1hr 15mins




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

Questions & Replies

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  1. Excellent stuffed artichokes! I've had the stuffed artichoke at Franky and Johnny's and this is *almost* as good. Definitely a keeper.
  2. One of the most fantastic meals I've ever made. Even tasted good as leftovers.
  3. 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.



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