Italian Stuffed Artichokes
Whole artichokes are trimmed and filled with a savory mixture of breadcrumbs, Parmesan cheese, garlic, and herbs. They are then gently simmered in a pot until perfectly tender, creating a classic and comforting dish.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 515 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcsartichoke, medium-sized
- 4 tbspvegetable oil
stuffing
- 1.5 cupbreadcrumb, from soft, stale bread
- 0.75 cupparmesan cheese, grated
- 3 tbspparsley, finely chopped
- 2 clovegarlic, minced
- 0.5 cupyellow onion, minced
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
kitchen scissors · mixing bowl · cutting board · knife · large pot with lid
The method
Step by step
- 1
Prepare the artichokes by cutting off the stems so they can stand upright. Slice about 2-3 cm off the top.
About 10 min
Cook’s note: Use a serrated bread knife for easier cutting through the tough artichoke top.
- 2
Using kitchen scissors, trim the sharp, pointy tips off the outer leaves.
About 5 min
- 3
Gently spread the leaves apart and rinse the artichokes thoroughly under cold running water. Turn them upside down to drain completely.
About 5 min
- 4
In a medium bowl, combine the breadcrumbs, grated parmesan, chopped parsley, minced garlic, minced onion, salt, and pepper.
About 3 min
- 5
Carefully stuff the breadcrumb mixture between the leaves of each artichoke, filling them as much as possible.
About 7 min
Cook’s note: Start from the outside leaves and work your way in. A small spoon can be helpful.
- 6
Arrange the stuffed artichokes snugly in a single layer inside a large, deep pot with a lid.
About 1 min
- 7
Pour water into the pot until it comes about halfway up the sides of the artichokes.
About 1 min
Cook’s note: Be careful not to pour water directly over the stuffing.
- 8
Drizzle the vegetable oil evenly over the tops of the stuffed artichokes.
About 1 min
- 9
Bring the water to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer.
About 7 min
- 10
Cover the pot and let the artichokes simmer for about 1 hour, or until tender.
About 50 min
Cook’s note: Check the water level occasionally and add more hot water if it gets too low.
- 11
Test for doneness by pulling an outer leaf; it should come off easily. The heart should be tender when pierced with a fork.
- 12
Carefully remove the artichokes from the pot and serve warm.
Per serving
Nutrition
- Calories
- 514.7kcal
- Protein
- 23.5g
- Carbs
- 66.1g
- Fat
- 21.9g
- Fibre
- 21.1g
- Sugar
- 6.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered pot with a splash of water or in the microwave until warmed through.
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