Recipe by Michele O'Sullivan
"A delicious stuffing for a special change from ordinary boiled or steamed artichokes."
Watch video tips and tricks
Italian bread, cubed
chopped fresh parsley
grated Romano cheese
vegetable oil, divided
salt and pepper to taste
Yum! I did prepare the artichokes slightly differently. I thought the stuffing would get really soggy by the time the artichoke was fully done so I blanched the artichokes for 20 minutes over medium heat, removed and drained off excess water then cut off the stem and tops and removed the choke (the prickly center, do not remove heart). Then I mixed the remaining ingredients in a bowl and stuffed each artichoke with mixture, spreading leaves to stuff. Arranged them in pan with about 1 inch of water, covered with foil and baked for 30 minutes at 450 degrees then uncovered and baked 10 minutes more. Serve with a slice of lemon and sprinkled with more cheese and parsley. I would definitely suggest using olive oil or even butter in the recipe not just plain vegetable oil.
This is my second time trying a "stuffed artichoke" recipe and neither has turned out very good - so I think I'll stick to steaming them in the future. =( I've been making artichokes for years and never knew you could rap them on a hard surface to get them to open up (so thanks for this wonderful tip!!) I followed the recipe exactly and while the 'stuffing' was tasty, my artichokes (which started out nicely wedged in the pot) seemed to shrink as they cooked, ultimately tipping over in the water and making a soggy mess of my stuffing. I also cooked them for an hour and they were tough ... Guess I did something wrong - but they certainly didn't turn out like I expected. =(
This is my dad's specialty, with a few changes! --->First, to make the stuffing use half Italian seasoned bread crumbs and half parmesan cheese with a little salt, pepper and one clove of garlic per choke. Then, MOST important, DO NOT, I repeat, do not use vegetable oil! You will make my poor Italian Nana spin in her grave! Use extra virgin olive oil (look for it to say cold press on the label). Drizzle the oil over the top of the stuffed chokes and steam until done. *~*How to eat the choke: Scrape the meat and stuffing off the leaves with your teeth until you get to the thin papery leaves. At that point you take a knife and cut at an angle around the edge of the paper white leaves. Take you fork and remove all the white feathery part and what you have left is the heart of the artichoke. Cut that into bite size pieces and enjoy!
There are many variations to this recipe and this is a good one. Be "generous" when stuffing, separating the leaves with your fingers. Stuff the center as well as between the leaves. This takes patience. When simmering the artichokes may sure the globes all fit snuggly together in the saucepan. The key is to prevent them from toppling over so that you do not have a soggy mess. You want to steam them so that the bread crumbs and cheeses meld together (SEE MY PHOTO). Make sure you used the grated Romano cheese and not the kind in the green can. The latter will "clump up" and not melt. TY for the recipe!! BTW, I used Italian seasonings instead and dipped the leaves in olive oil upon partaking.
I haven't seen any mention of the thick stems that are on the artichokes. I look for the longest stems and I peel away the outer skin and then chop them up and mix them in the bread crumb and cheese mixture. What a treat! They get just as tender.Also I apply chopped garlic as well.Been making them for years.
These were soooo good although, I must delegate at least 2 of these stars to the other reviewers. I followed another users advice and boiled the artichokes for about 20 minutes so that I could scraped out the prickleys and the hairs. For the stuffing I substituded the italian bread crumbs for the cubed bread, much easier. Extra virgin olive oil trumps vegetable oil. Also, I added chopped pine nuts and basil. Then I stuffed and baked them in pan with about an 1 1/2 of water. Everyone LOVED them!
This recipie is just like my grandma makes. The only thing I did differently was add a bit of chopped up salami in the stuffing (like grandma). I also used half chicken broth and half water with lots of garlic cloves to simmer them in. We use the juice to pour on them after.
Thanks for helping me come close to home.
this recipe is excellent. It is how my great grandparents used to make them with just a couple alterations to make it easier for the cook and just as delisious. First, instead of using cubes of bread, use Italian style bread crumbs so then the seasonings of parsley and oregano are already in the bread crumbs so you don't have to add them. Second, slice the garlic very thin instead of mincing. The slices, if sliced thin enough melt into the artichoke as it steams. Third, use olive oil instead of vegetable oil and just drizzle slowly over the stuffed artichoke after stuffing. Fourth, use a mixture of parmesean and romano cheese to sprinkle over the top after the olive oil drizzle. This makes a wonderful kind of crust over the entire artichoke that is excellent!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 119
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
To see how to roast stuffed artichokes the right way, watch Chef John’s mistake!
See a simple technique for preparing and roasting artichokes.
See how to make summer squash stuffed with sausage and goat cheese.