Stuffed Artichokes
Artichokes… love them or hate them? They seem to be one of those foods where there is no gray area! I’ve met so many people in my life who have basically told me they don’t have the patience to eat them, don’t know how to make them, or just don’t care for them. Yet, growing up in our house they were loved by all. You know how everyone has their food that they’ve mastered and they’re know for? Well, my mom’s stuffed artichokes were simply amazing. She would make 20 at a time because truly, everyone loved them! The steps are shown in the images below. They are fairly easy to make, they just need some prep work and then lots of time to steam. To quote my mom, “When you think they’re done… let them cook another 20 minutes!”
The steps are:
1. Cut off the stem and using a peeler, peel off the outside skin.
2. Cut the top of the artichoke off, taking off approximately 3/4″ and then trim the pointed leaves with a scissor. You can use a knife (like my mother used to) but I find a scissor to be much easier. 
3. Once the artichoke is trimmed, loosen the inside by running it under cold water and pulling the center leaves back and forth.
4. Make your stuffing (recipe below) and fill the center section.
5. Add them to a covered pot, with some salted water and they’re ready to steam.
Depending on the size of the artichokes they may take anywhere from an hour and a half to two and a half hours to fully cook. My mom always preferred smaller artichokes for this reason.
Enjoy!
Nicole xo
These are the products I used for this recipe. These are affiliate links, but I only display what I actually use and recommend.
- Ninja chopper, to rough chop the stems (can’t recommend this enough)
-
Farberware Classic Stainless Steel Saute Fry Pan with Lid, 2.75 Quart
-
KitchenAid All Purpose Shears with Protective Sheath, One Size, Black
-
Zyliss 3-Piece Knife Value Set
- 6 Artichokes
- 6 cleaned/chopped artichoke stems
- 2 cups of bread crumbs
- ¼ cup chopped Italian parsley
- ½ cup freshly grated pecorino romano cheese
- 2 cloves of garlic chopped
- 4 tbs of olive oil (roughly)
- salt
- Cut off the stem and using a peeler, peel off the outside skin.
- Cut the top of the artichoke off, taking off approximately ¾" and then trim the pointed leaves with a scissor.
- Loosen the inside by running it under cold water and pulling the center leaves back and forth.
- Prepare the stuffing:
- In a large mixing bowl, combine the chopped stems, bread crumbs, cheese, parsley, and garlic. Add approximately 2 tbsp of the olive oil, just enough to moisten the mixture.
- Stuff each artichoke with the stuffing. You can choose to only stuff the center section of the artichoke or you can also add it to the individual rows.
- Place the artichokes upright in a pot that is just large enough to hold them (so they don't tip over).
- Add lightly salted water to the pot, filling it to approximately half way up the sides of the artichokes. Drizzle the tops of the artichokes with the remaining olive oil.
- Cover and bring to a simmer over low heat.
- Steam the artichokes until the hearts are tender when pierced with a knife and leaves are easily pulled off.
- Make sure to check the artichokes regularly as the water will evaporate and you will need to add more to the pot.
- Depending on the size of the artichokes they may take anywhere from an hour and a half to two hours to fully cook.
