One of my all-time favorite comfort foods growing up was stuffed artichokes. Whether you’re from an Italian family or just love Mediterranean flavors, this recipe is a must-try. These Italian Stuffed Artichokes are tender, flavorful, and packed with a savory breadcrumb mixture that’s as nostalgic as it is delicious.
I actually learned how to prep and stuff artichokes from an Italian family, and I’ve been hooked ever since. It’s a bit of a process—trimming, scooping, and stuffing each one—but trust me, the effort is 100% worth it.
The beauty of this dish lies in its simplicity. You don’t need a ton of fancy ingredients—just good olive oil, garlic, herbs, cheese, and breadcrumbs to bring it all together. When baked or steamed to perfection, the leaves pull away effortlessly, each bite loaded with garlicky, cheesy goodness.
Whether you serve them as a starter, a side dish, or a light vegetarian main, stuffed artichokes always make a statement. They’re a traditional Italian-American favorite that’s perfect for holidays, dinner parties, or a cozy night in.
Let’s get into the step-by-step on how to make these Italian-style stuffed artichokes just like Nonna used to make!
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INGREDIENTS:
- 4-5- Large artichokes, cleaned, leaves and stem trimmed
- 3 -cups Italian Breadcrumbs
- 3 T- grated romano cheese
- 3 T- grated parmesan cheese
- 3 -garlic cloves, grated/minced
- 1 T- garlic powder
- 1 T- onion powder
- 1 T-Italian seasoning
- 1 T-lemon juice
- 1/4 -Cup Olive Oil (1 T More for drizzling)
- Sprinkle: Salt and Pepper
INSTRUCTIONS:
1 ) Mix all the above ingredients except 1 extra tablespoon olive oil.
2 ) Pull back artichokes leaves and spoon in breadcrumb mixture. Get deep down in the leaf. Complete all artichokes.
3 ) Put in large saucepan with about 2 inches of water. Drizzle olive oil over the top of artichokes. Cook covered for 60-80 minutes until tender.
4 ) Keep an eye to make sure all the water doesn’t cook-off. Add more as needed. Also, you can add a large steamer into pan and put the artichokes in there. After cooked, serve immediately.
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Pro Tips for Perfect Italian Stuffed Artichokes
- Choose Large, Fresh Artichokes
The bigger the artichoke, the easier it is to stuff! Look for tight, heavy heads with minimal browning. - Trim Smartly
Snip the sharp tips from each leaf and cut off the top third of the artichoke. This helps with even cooking and easy stuffing. - Use Fresh Garlic
It’s key to building that bold Italian flavor in the breadcrumb mixture. - Moisten Your Filling
Add a bit of olive oil or broth to the stuffing to keep it moist and flavorful as it cooks. - Rub with Lemon
Once trimmed, rub lemon juice over the cut artichokes to prevent browning. - Pack the Stuffing Well
Use your fingers or a small spoon to press the breadcrumb mixture deep between the leaves. - Steam or Bake Gently
Use a covered baking dish or a pot with a steamer basket. Add a bit of broth or water to steam for tender results.
FAQs – Italian Stuffed Artichokes
Q1: What ingredients go into the stuffing?
- A: Traditional stuffing includes breadcrumbs, garlic, parsley, Parmesan cheese, salt, pepper, and olive oil.
Q2: Can I prepare them ahead of time?
- A: Yes! You can stuff the artichokes in advance and refrigerate them for up to 24 hours before cooking.
Q3: How do I know when artichokes are fully cooked?
- A: The leaves should pull away easily and a knife should pierce the heart with little resistance.
Q4: Can I make them vegetarian or vegan?
- A: Absolutely. Use vegan cheese or skip it, and sub in olive oil instead of butter for the stuffing.
Q5: What should I serve them with?
- A: These pair beautifully with roasted meats, pasta, soups, or a big Italian salad.
Q6: Can I freeze cooked stuffed artichokes?
- A: They’re best fresh, but you can freeze them after cooking. Reheat gently in the oven with a splash of broth.
Q7: What kind of breadcrumbs should I use?
- A: Use Italian-style seasoned breadcrumbs for extra flavor, or make your own with herbs and garlic.
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