Stuffed Artichokes
Prep time
Cook time
Total time
Serves: 2
  • 2 large fresh artichokes
  • 1 fresh lemon
  • 2 cups fresh bread crumbs
  • 2 plump cloves of fresh garlic, peeled and minced
  • ½ cup freshly grated Pecorino Romano
  • 4 Tbs. Italian parsley leaves chopped
  • 2 Tbs. Extra virgin olive oil, plus additional for cooking & garnishing
  • Salt
  • Freshly ground black pepper
  • Lemon slices for garnish
  1. Place the fresh artichokes in a large bowl of cold water. Cut the lemon into halves and squeeze one of the halves into the bowl with the artichokes, placing the lemon half in the bowl afterwards. Place a heavy plate on top of the artichokes to weight them down, allow them to soak for about 1 hour.
  2. Prepare the artichokes, one at a time by first removing some the lower outer leaves. Trim the bottom of the artichoke's stem so there is a base for it to rest, reserve the stem. Place the artichoke on its side on a cutting board and trim the top using a sharp knife. Open the choke with your fingers and pull out any of the inner thorny leaves. Take a small spoon and scoop out the bristly inside portion which sits on top of the artichoke heart. Using a kitchen shears, trim the top of artichoke's leaves. Rinse the cleaned artichokes under cool water and return to the acidulated water.
  3. Remove any remaining tough outer fiber from the stem, reserving the stem by returning it back to the acidulated water. Repeat the process with the second artichoke.
  4. Heat the 2 tablespoons of olive oil over medium heat until warm, add the minced garlic and sauté until lightly golden. Add the fresh breadcrumbs, stirring well to toast until golden. The breadcrumbs should be monitored and stirred frequently as they can burn easily. Once they are ready, remove from the heat and season with salt and freshly ground black pepper. Allow the breadcrumbs to cool.
  5. Preheat the oven to 375º.
  6. Add the grated Pecorino and chopped parsley leaves to the breadcrumb mixture, stir well to combine.
  7. Remove the artichokes from the acidulated water, draining them of any excess liquid. Open the center of each of the artichokes to provide a space for some of the stuffing, pull back the leaves to create openings to tuck some of the breadcrumb mixture into.
  8. Using a small spoon or your fingers, loosely fill the centers of each artichoke with the stuffing. Continue by loosely packing the breadcrumb mixture in between the leaves of the artichokes. Once you have used all of the breadcrumbs place both of the prepared artichokes into a heavy duty saucepan with a tight fitting lid in which they fit snugly. Add about 1 inch of fresh water to the pan, squeeze the remaining lemon half over the artichokes, placing the juiced half into the pan along with the trimmed stems. Drizzle some extra virgin olive oil over the artichokes, cover the pan and place into the preheated oven.
  9. After 45 minutes careful remove the top of the pan and using a long fork, pierce the center of the artichoke into the heart. If the artichoke heart is easy pierced, it is cooked, remove from the oven.
  10. The artichokes may be served immediately or within an hour. Carefully remove from the pan and place on a serving plate. Spoon some of the cooking water over the chokes along with a drizzle of extra virgin olive oil and a slice of fresh lemon. Serve immediately. The artichokes may be cooled completely, stored in the refrigerator and gently reheated the next day over a low flame on the top of the stove, serve warm and garnish as described.
Recipe by LaBellaSorella at