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Stuffed Artichokes

Stuffed Artichokes

Michele O'Sullivan

"A delicious stuffing for a special change from ordinary boiled or steamed artichokes."
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1 h 25 m servings 175 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
  2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
  3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
  4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 75
  1. 92 Ratings

Most helpful positive review

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 me...

Most helpful critical review

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 a...

Most helpful
Most positive
Least positive

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 me...

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...

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 ...

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 c...

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 s...

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 ...

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 wi...

This is an excellent recipe for stuffed artichokes ("i carciofi ripieni") - a classic Italian dish whose proper preparation can at times be frustrating. An artichoke is the bud of a member of th...

Excellent!! Excellent!! Excellent!! I was looking for a recipe similar to the one my mom makes and this was the closest I came. Only thing I changed was I used 1 & 1/2 cups of seasoned bread cru...

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