Recipe of the Month
Jean’s Italian Stuffed Artichokes
Italian stuffed artichokes are made by packing seasoned breadcrumbs, fresh garlic, herbs and Italian cheese between the leaves, then baking the covered artichokes in a shallow layer of water until tender and beautifully steamed.
A Labor of Love from Jean’s Italian Kitchen
Many of us remember stuffed artichokes from Nonna’s kitchen. They are a labor of love, which may be why fewer people make them today, but there is no need to feel intimidated. The technique is simple: prepare a fragrant breadcrumb filling, work it gently between the leaves and let steam and patience do the rest.
Jean serves one small artichoke per person. A large artichoke can serve two polite guests, although, as Jean says, they are so delicious that everyone may want a whole one.
What You’ll Need
Ingredients
- 4 fresh artichokes
- 3 to 4 cups Italian breadcrumbs, homemade when possible
- 2 cloves fresh garlic, finely minced, plus more or less to taste
- 1 lemon
- 2 generous handfuls mixed Parmesan and Romano cheeses, or a combination of Grana Padano and Asiago
- Freshly ground black pepper, to taste
- 1/4 teaspoon dried oregano
- 1 handful fresh parsley, chopped
- Good-quality extra-virgin olive oil, as needed
- 1 to 2 pats butter, optional
- Melted butter, lemon butter or a mayonnaise-Dijon dipping sauce, optional for serving
Jean’s nonnegotiable: Use freshly minced garlic, never pre-minced garlic from a jar. Whether she is cooking for two or 202, Jean does not take that shortcut.
Step by Step
How to Make Italian Stuffed Artichokes
Make the breadcrumb filling
Combine the breadcrumbs, finely minced fresh garlic, chopped parsley, juice from one-half to one whole lemon according to taste, mixed Italian cheeses, oregano and black pepper. Add enough extra-virgin olive oil to create a dry, paste-like mixture.
Prepare and stuff the artichokes
Wash the artichokes in cold water. Cut each stem where it meets the leaves so the artichoke sits flat. Use your fingers or a spoon to separate the leaves, then pack a little breadcrumb mixture between as many inner and outer leaves as possible.
Set up the baking dish
Place the stuffed artichokes upright in a deep baking dish. Add about one-half inch of water to the bottom and place the remaining lemon half in the dish. Drizzle the artichokes with extra-virgin olive oil and add one or two pats of butter if desired. Cover with the baking-dish lid or seal tightly with foil if the artichokes are too tall.
Bake until tender
Bake covered in a preheated 350°F oven for about 1 hour 30 minutes, depending on the size of the artichokes. They are ready when a knife inserted into the center meets no resistance. Avoid repeatedly lifting the lid because the trapped steam is what cooks the artichokes.
Serve
Serve hot, lukewarm or cold with a dish for discarded leaves. Enjoy as-is or with melted butter, lemon butter or a mayonnaise-Dijon dipping sauce.
Jean’s Chef Notes
Optional stovetop method
Cook the covered artichokes over low heat on the stovetop. Add more water if needed so the bottom does not burn, but avoid lifting the lid repeatedly because the steam is essential.
Skip the showboating
Some cooks trim every leaf tip and rub the cut edges with lemon to prevent browning. Jean considers that step unnecessary for this rustic family recipe. Wash the artichokes, cut the stems flat, stuff the leaves and save the extra fuss for the cameras.
Serve them your way
These artichokes are delicious hot, lukewarm or cold. Place a small dish on the table for discarded leaves and offer melted butter, lemon butter or a mayonnaise-Dijon dipping sauce if desired.
Chef School
Did You Know?
Artichoke leaves can be dried and ground for tea, a preparation enjoyed in Vietnam. Artichokes also have centuries of culinary folklore surrounding them, including an old belief that they had aphrodisiac qualities.
Questions, Answered
Stuffed Artichoke FAQs
How long do stuffed artichokes bake?
Bake covered at 350°F for about 1 hour 30 minutes. Very large artichokes may need additional time. They are done when a knife inserted into the center meets no resistance.
Why must stuffed artichokes stay covered while cooking?
The covered baking dish traps steam, which softens the leaves and cooks the artichoke evenly. Opening the lid or foil too often releases that steam and can lengthen the cooking time.
Can Italian stuffed artichokes be cooked on the stovetop?
Yes. Jean’s optional stovetop method keeps the covered pot over low heat. Check the water level as needed so the bottom does not burn, while opening the lid as little as possible.
Do I need to trim the tops of every artichoke leaf?
No. Jean considers trimming every leaf unnecessary for this home-style recipe. Wash the artichokes, cut the stems flat and separate the leaves for stuffing.
How are stuffed artichokes served and eaten?
Serve them hot, lukewarm or cold. Pull one leaf at a time, scrape the tender portion with your teeth and provide a separate dish for discarded leaves. Melted butter, lemon butter or a mayonnaise-Dijon sauce may be served alongside.