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Home » Recipe » Vegetarian Recipes » Stuffed Artichokes Recipe

Stuffed Artichokes Recipe

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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Stuffed Artichokes RecipeSince this past weekend was Mother's Day and my mother has passed, I wanted to share a great recipe that she taught me how to do.  It's one that we would eat at least a few times a year.  Not because it is difficult but because it wasn't easy to find good artichokes. And when you did find them, you snatched them up right away. Here is her delicious stuffed artichokes recipe.  Enjoy!

Ingredients:

4 large artichokes
1 whole lemon (cut and squeezed for juice)
Stuffing mixture:
1 tablespoon Dried Parsley or fresh
1 cup Panko breadcrumbs

6 crushed garlic
4 tablespoon Olive Oil
Salt and Pepper to taste
1 tablespoon Olive Oil for cooking

Instructions:

  1. Squeeze the lemon into a large bowl of water to hold all the artichokes.  Artichokes turn brown if you don't do this step.
  2. Cut the stems off the bottom of the artichokes to help it sit level in the dutch oven pan.cut off the bottom artichoke
  3. Peel the artichoke stem with a peeler and toss it into the lemon water.artichoke stem
  4. Use a sharp bread knife to cut off the top of the artichoke. Then cut the points off the leaves holding the scissors horizontally to make a straight edge.cut the artichoke leaves
  5. Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
  6. In a bowl, mix 1 cup Panko breadcrumbs, 1 tablespoon Dried Parsley or fresh, 6 crushed garlic, 4 tablespoon Olive Oil, and Salt and Pepper to taste. It should make a paste.  Add more olive oil if needed to get the right consistency.
  7. Drain out the water from each artichoke one at a time and spread out the leaves. Take out some of the leaves from the center.  Don't go too deep in the center. Enough to add some of the stuffing mixtures you made into the center and between the different layers of leaves.take out center of artichoke
  8. Add enough stuffing mixture in each artichoke.  Add in between the different layers of leaves too. You may have some stuffing left.
  9. Heat the pan and add a tablespoon of olive oil into the dutch oven pan.place in dutch oven pan
  10. Add the stuffed artichoke into the pan. Be sure the pan is not too hot because it may make a mess.
  11. Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
  12. Bring to a boil and cover for 30-40 minutes.   NOTE: when the stems are done, the artichokes are done. 
  13. Serve warm. 

Well, that's it.  I hope you try this recipe and come back and leave a comment. 

stuffed artichoke recipe

Do you know how to eat an artichoke?  Here is a video from the California Artichoke Advisory Board. 

If you want to print out this recipe, here you go:

Stuffed Artichokes Recipe

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artichokes in pan
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Sabrina Quairoli
May 10, 2016
by Sabrina Quairoli
Cuisine italian
Category Recipe Vegetarian Recipes
Persons
4
Serving Size
1 artichoke
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
10 minutes
Total Time
55 minutes

Ingredients

  • 4 large artichokes
  • 1 whole lemon (cut and squeezed for juice)
  • Stuffing mixture:
  • 1 tablespoon Dried Parsley or fresh
  • 1 cup Panko breadcrumbs
  • 6 crushed garlic
  • 4 tablespoon Olive Oil
  • Salt and Pepper to taste
  • 1 tablespoon Olive Oil for cooking

Instructions

  1. Squeeze the lemon into a large bowl of water to hold all the artichokes. Artichokes turn brown if you don't do this step.
  2. Cut the stems off the bottom of the artichokes to help them sit level in the dutch oven pan.
  3. Peel the artichoke stem with a peeler and toss it into the lemon water.
  4. Use a sharp bread knife to cut off the top of the artichoke. Then cut the points off the leaves holding the scissors horizontally to make a straight edge.
  5. Turn the artichokes over with the leaves side down to help prevent browning. Set aside.
  6. In a bowl, mix 1 cup Panko breadcrumbs, 1 tablespoon Dried Parsley or fresh, six crushed garlic, 4 tablespoon Olive Oil, and Salt and Pepper to taste. It should make a paste. Add more olive oil if needed to get the right consistency.
  7. Drain out the water from each artichoke one at a time and spread out the leaves. Take out some of the leaves from the center. Don't go too deep in the center. Enough to add some of the stuffing mixtures you made into the center and between the different layers of leaves.
  8. Add enough stuffing mixture to each artichoke. Add in between the different layers of leaves too. You may have some stuffing left.
  9. Heat the pan and add a tablespoon of olive oil into the dutch oven pan.
  10. Add the stuffed artichoke into the pan. Be sure the pan is not too hot because it may make a mess.
  11. Add ¾ inch of water covering the bottom of the pan. Add the artichoke stems to the water.
  12. Bring to a boil and cover for 30-40 minutes. NOTE: when the stems are done, the artichokes are done.
  13. Serve warm.
Calories
338
14%
Fat
17 g
26%
Saturated
2.4 g
10%
Carbs
41 g
13%
Protein
9.3 g
Fiber
10 g
40%
Sugar
2.8 g
Sodium
570 mg
23%
Trans fat
0.0 g
Cholesterol
0.0 mg
0%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Catalina Crunch Low Carb Cereal

stuffed artichoke


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Comments

  1. Susan cooper

    May 13, 2016 at 9:19 pm

    These look yummy! And they would be very pretty on a dinner plate. Can't wait to try them. Printing out recipe now.

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