Stuffed Artichokes
Stuffed artichokes are one of the most common ways of eating artichokes in Italy. 
We are providing you  with three different stuffing recipes for artichokes.
Artichokes Stuffed with Bread Crumbs, Olives, Parmesan, Capers, and Herbs
Artichokes Stuffed with Bread Crumbs, Salami, and Provolone
Sicilian Stuffed Artichokes

4 large artichokes
1 cup dried bread crumbs
2 tablespoons finely chopped black olives
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon dried oregano
1 tablespoon chopped capers
Pinch of red pepper flakes
Salt and pepper
Olive oil
4 teaspoons grated Parmesan for topping

How to trim and prepare an artichoke for stuffing

To make the stuffing: 
For the dried bread crumbs we recommend starting with fresh bread crumbs.  Process a few slices of leftover Italian bread in a food processor.  Place on a micro-safe plate and heat on high at 1 minute intervals.  Stir the crumbs occasionally.  Remove when they are dry and crisp.

Preheat oven to 375 degrees F.
In a bowl, combine the bread crumbs, olive, Parmesan, garlic, herbs, capers, red pepper, salt and pepper.  Add some olive oil (4 to 6 tablespoons) gradually, stirring until combined and moistened.  Spoon the stuffing into the center of the artichokes until filled to the top.  Place the artichokes in a baking dish. Add enough water to the dish to cover the bottom halves of the artichokes.  Cover the dish with foil and bake 1 hour.  Artichokes are fully cooked when you can easily pull out a leaf.

Remove from the oven and increase the heat to broil.  Remove the foil and top each artichoke with a teaspoon of Parmesan cheese.  Place under the broiler until the topping is browned, about 2 minutes.  Place on a serving platter and spoon a little of the juice from the baking dish over each. Serve whole or cut in half vertically.
Artichokes Stuffed with Breadcrumbs, Salami, and Provolone
Artichokes Stuffed with Breadcrumbs, Olives, Parmesan, Capers, and Herbs
Artichokes Stuffed with Bread Crumbs, Olives,
Parmesan, Capers, and Herbs
(Serves 4)
Artichokes Stuffed with Bread Crumbs, Salami, and Provolone

(Serves 6)

6 medium artichokes
2 cups seasoned bread crumbs (recipe below)
1/2 medium onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons grated Parmesan cheese
4 ounces hard salami
4 ounces provolone or other hard cheese
Olive oil

How to trim and prepare an artichoke for stuffing

To make the stuffing: 
You can use packaged seasoned bread crumbs or use the recipe below.
Place the bread crumbs, onion, garlic, and Parmesan in a bowl.
Put the salami and provolone in a food processor and process until finely chopped.  Add the salami and provolone to the bread crumb mixture.
Add a little olive oil just to moisten the mixture and help to hold it together.

Put some of the filling into the center of each artichoke and stuff some of the filling between some of the leaves.  Place a steamer basket or artichoke steamer racks into a deep saucepan with one inch of water.  Bring the water to a simmer.  Place the stuffed artichokes in the steamer basket.  Drizzle a little olive oil over each artichoke.  Cover the saucepan and steam the artichokes over the simmering water for about 45 minutes. Test for doneness by pulling a leaf from an artichoke.  Remove the artichokes from the pan and allow to cool for 5-10 minutes before serving.
Your place for traditional Italian recipes
Artichokes Stuffed with Bread Crumbs, Olives, Parmesan, Capers, and Herbs
Home     |    Privacy Policy    |    Site Map   |  About |   Contact Us
Copyright  2001 - 2023   Sandra Laux
Some useful food words or terms that you may find in
Italian recipes, while dining at an Italian restaurant, or traveling in Italy.
The holders provide the perfecr place to sit your artichokes while cooking or for serving. They keep the artichokes from falling over in the water and also makes it easier to remove them from the pot.
You Might Also Like
Stuffed Escarole
Stuffed Calamari
Artichokes with Lemon and Parsley
We may earn a commission when you use one of our links to make a purchase.
Equipped with the most often used pieces of cutlery, this makes a great starter set or set to augment an existing collection.   To house them all, the set comes with an angled 17-slot storage block with an in-block sharpener.  The knives have high-carbon stainless-steel full-tang blades and heavy duty forged bolsters.  Triple stainless steel rivets secure the ergonomic polymer handles to the blades.  •Limited lifetime warranty
The set includes:1-qt. saucepan with cover, 2-qt. saucepan with cover, 3-qt. saucepan with cover, 3-qt. saute pan with helper handle and cover, 8-qt. stockpot with cover, 8-inch non-stick skillet, 10-inch skillet with cover, and steamer insert. Cast stainless steel Cool Grip stick handles are contoured for a secure grip and designed to stay cool on the stovetop.

Sicilian Stuffed Artichokes
(Serves 2)

2 large artichokes
3/4 cup plain bread crumbs
3 anchovy fillets, chopped
1 tablespoon pine nuts, toasted
2 tablespoons raisins
1 tablespoon chopped fresh parsley
1 large garlic clove, minced
Salt and pepper
Olive oil

How to trim and prepare an artichoke for stuffing

In a bowl, combine the bread crumbs, anchovies, pine nuts, raisins, parsley and garlic.  Season with salt and pepper.  Add 1-2 tablespoon of olive oil; just enough to lightly moisten.

Gently spread the leaves of the artichoke apart. Stuff the center of the artichoke with the breadcrumb mixture, also adding some of the stuffing between the leaves.

Stand the artichokes in a pot just large enough to hold them upright.  Add about 1-inch of water around the artichokes. Drizzle with a little more olive oil.

Cover the pot and place it over medium heat.  When the water comes to a simmer, reduce the heat to low.  Cook for 50 to 60 minutes or until the artichoke bottoms are tender when pierced with a knife and the leaves pull out easily.  Add additional water if necessary to prevent scorching.  Serve warm.
The perfect tool for preparing fresh purees, sauces, soups and more.
Designed to grate more cheese in less time, while being more comfortable to use.
Easily strips, collects and measures herbs
Pasta with Baby Artichokes