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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 mh_1029_stuffed_artichokes.jpg

Ingredients Ingredient Checklist 1 lemon, halved 6 whole artichokes 3/4 cup fresh breadcrumbs 1/2 cup grated Pecorino Romano cheese 1 small garlic clove, minced 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper

Cook’s Notes For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge and than grated. Romano has a more intense, salty flavor.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 mh_1029_stuffed_artichokes.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

mh_1029_stuffed_artichokes.jpg

mh_1029_stuffed_artichokes.jpg

Ingredients

Ingredients

  • 1 lemon, halved 6 whole artichokes 3/4 cup fresh breadcrumbs 1/2 cup grated Pecorino Romano cheese 1 small garlic clove, minced 2 tablespoons chopped fresh parsley leaves Freshly ground black pepper

Directions

Squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves. Snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper. Pull each leaf open slightly from each artichoke and stuff a little filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily. Make sure the water doesn’t boil dry. Add more water if necessary.

Serve each artichoke hot, on an individual plate.

Cook’s Notes For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge and than grated. Romano has a more intense, salty flavor.

Cook’s Notes

For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge and than grated. Romano has a more intense, salty flavor.

Reviews (8)

 Add Rating & Review     60 Ratings   5 star values:        9    4 star values:        17    3 star values:        22    2 star values:        10    1 star values:        2

Reviews (8)

Add Rating & Review     60 Ratings   5 star values:        9    4 star values:        17    3 star values:        22    2 star values:        10    1 star values:        2

Add Rating & Review

60 Ratings 5 star values: 9 4 star values: 17 3 star values: 22 2 star values: 10 1 star values: 2

60 Ratings 5 star values: 9 4 star values: 17 3 star values: 22 2 star values: 10 1 star values: 2

60 Ratings 5 star values: 9 4 star values: 17 3 star values: 22 2 star values: 10 1 star values: 2

  • 5 star values: 9 4 star values: 17 3 star values: 22 2 star values: 10 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       11/22/2017   Love this recipe! I originally made it as is and it was excellent. The next time I made it, I used the lemon water that I soaked the artichokes in to steam them. The third time, I added dried thyme to the stuffing mixture and added some dry white wine and chicken broth to the lemon water to steam the artichokes. If I have Parmesano reggiano, I will grate some over the top before serving.  

Martha Stewart Member     Rating: Unrated       02/09/2011   Dee-licious! These are just like the ones I grew up having but I could never figure out the recipe. All I can say is yummmm... The only thing I would add is that I doubled the stuffing recipe and added it to the artichokes. I was so glad I did! Double yum!! They were even good the next day reheated in the microwave.  

Martha Stewart Member     Rating: Unrated       01/26/2011   I've tried putting this through twice  

Martha Stewart Member     Rating: Unrated       01/26/2011   I'll try to describe this the best I can. Starting with the outside leaves  

Martha Stewart Member     Rating: Unrated       01/25/2011   @tamcancookit - That's not a dumb question, I've never eaten artichokes before either. I *think* you pull the leaves away from the artichoke and eat the stuffing and the meaty part of the artichoke which will be at the base of the leaf, the part that's closest to the base of the artichoke. Then discard the rest of the leaf. I'm excited to the try this recipe!  

Martha Stewart Member     Rating: Unrated       01/24/2011   This is a really dumb question, Do you eat the entire artichoke or just the mix off the top and the very inside nearest to the core? I have never eaten them before...LOL  

Martha Stewart Member     Rating: Unrated       12/06/2010   I got a similar recipe from my mother and brother - it was about the same up until putting the artichokes in the pot. Instead we put them in a PRESSURE COOKER and they came out niceliy steamed and great and much faster.

    Martha Stewart Member

    Rating: 5 stars 11/22/2017

Love this recipe! I originally made it as is and it was excellent. The next time I made it, I used the lemon water that I soaked the artichokes in to steam them. The third time, I added dried thyme to the stuffing mixture and added some dry white wine and chicken broth to the lemon water to steam the artichokes. If I have Parmesano reggiano, I will grate some over the top before serving.

Rating: 5 stars

Rating: Unrated 02/09/2011

Dee-licious! These are just like the ones I grew up having but I could never figure out the recipe. All I can say is yummmm… The only thing I would add is that I doubled the stuffing recipe and added it to the artichokes. I was so glad I did! Double yum!! They were even good the next day reheated in the microwave.

Rating: Unrated

Rating: Unrated 01/26/2011

I’ve tried putting this through twice

I’ll try to describe this the best I can. Starting with the outside leaves

Rating: Unrated 01/25/2011

@tamcancookit - That’s not a dumb question, I’ve never eaten artichokes before either. I think you pull the leaves away from the artichoke and eat the stuffing and the meaty part of the artichoke which will be at the base of the leaf, the part that’s closest to the base of the artichoke. Then discard the rest of the leaf. I’m excited to the try this recipe!

Rating: Unrated 01/24/2011

This is a really dumb question, Do you eat the entire artichoke or just the mix off the top and the very inside nearest to the core? I have never eaten them before…LOL

Rating: Unrated 12/06/2010

I got a similar recipe from my mother and brother - it was about the same up until putting the artichokes in the pot. Instead we put them in a PRESSURE COOKER and they came out niceliy steamed and great and much faster.

All Reviews for Stuffed Artichokes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Stuffed Artichokes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest