Artichokes Parmesan Recipe -
Artichokes Parmesan Recipe

Artichokes Parmesan

Recipe by  

"These tomato-and-Parmesan crumb-topped artichokes are elegant enough for your fanciest meals."

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Original recipe makes 6 servings Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 10 mins


  1. Wash artichokes. Remove stems and loose outer leaves from artichokes. Cut off 1 inch from top of each; snip off the sharp leaf tips. Cut in half lengthwise. Brush the cut edges with the lemon juice.
  2. In large covered kettle cook artichokes in boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Drain cut side down. Remove center leaves and the fuzzy 'choke.' Sprinkle insides lightly with salt.
  3. Combine bread crumbs, tomato, Parmesan or Romano cheese, parsley, mint or basil, and garlic. Spoon mixture into artichokes. Place in a 13x9x2-inch baking pan. Cover and bake in a 375 degree F. oven for 15 minutes. Uncover; bake about 10 to 15 minutes more or until tops are lightly golden brown.
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  • Copyright 2000 Meredith Corp. Recipes may not be republished without permission.

Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2003

Two of us made this recipe and ate it. E would give it a 5, A would give it a 3, so we averaged it. A's complaints: awkward to eat, didn't like the tomatoes in it (mushrooms would have been better). E says: It was great! Perfect! Make sure to cook the artichokes long enough and to clip the sharp edges of the leaves thoroughly.

Most Helpful Critical Review
Sep 06, 2003

Only ok... nothing I'm anxious to try again. It lacked something in the flavor. I felt it was kinda dull actually.


7 Ratings

Mar 10, 2003

I wasnt sure to add the juice from the tomatoes, so the filling was very dry.

Mar 10, 2003

This was a really good recipe, my boyfriend loved it but it took a long time to make (longer than the dinner) Next time I will buy the alrady sliced and peeled tomatoes.

Jul 23, 2003

This really is a good basic recipe but it definitely needs some tweaking. I liked the addition of the tomato, but I used the flavored diced canned stuff to save on desperately needed time last night. Yup, this would be very dry if prepared as stated. We love garlic, so I added quite a bit to the bread crumbs. Again, to hurry things up, I used powdered, which worked well. I also used much more parm then called for and added olive oil to the mixture until it was fairly moist. I removed the choke and stuffed them before cooking, which I did in a pot on top of the stove. Once done, I put the artichokes in a dish, drizzled with a little more olive oil and placed them under the broiler to crisp up. I made four stuffed and four just steamed. With a little side of mini penne pasta, this was our meal. The kids couldn't get these babies in their mouths fast enough!

Mar 10, 2003

My husband loved these. I thought they were okay. I agree with the other rater who said they'd be better with mushrooms. I did add the juice from the tomatoes to add moisture, so it wasn't dry.


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