Classic Stuffed Artichokes
Updated Nov. 1, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6fresh artichokes
- 2cups soft crumbs made from day-old Italian bread
- 1cup crumbled Parmesan or Romano cheese
- ½cup chopped parsley
- 3cloves garlic, minced
- 2teaspoons oregano
- ½teaspoon pepper
- 6cloves garlic, cut in half
- ⅓cup olive oil, or as desired
Nutritional analysis per serving (6 servings)
225 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 7 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a sharp, heavy knife, cut off the upper part of each artichoke at a point 1 to 1½ inches from the top. Using a pair of scissors, cut off the tops of the remaining outside leaves. Cut off the stem, making a flat base. Using a sharp spoon, dig out the center petals and the choke.
- Step 2
Mix the next six ingredients in a large bowl to form the stuffing. One at a time, stuff the artichokes, standing each artichoke in the bowl of seasoned crumb-stuffing, spreading the petals apart with your fingers and forcing in as much of the crumb mixture as it will hold.
- Step 3
Arrange the artichokes in the bottom of a large, deep pot. Sprinkle the garlic pieces around the bottom, add water (salted to taste) to a depth of 1 inch, drizzle the olive oil over the tops of the artichokes and simmer, covered, until tender, about 30 minutes. Serve hot or lukewarm, passing some of the cooking liquid at the table for dipping.
Private Notes
Comments
A couple of weeks ago, out of the blue, I experienced a taste memory for the stuffed artichokes my Italian grandmother, who passed away 45 years go, used to make. I don't have her recipe, and I didn't even know which distant relative to call to see if I could find it. Luckily, this recipe is it.
A couple of weeks ago, out of the blue, I experienced a taste memory for the stuffed artichokes my Italian grandmother, who passed away 45 years go, used to make. I don't have her recipe, and I didn't even know which distant relative to call to see if I could find it. Luckily, this recipe is it.