New Orleans Stuffed Artichokes Recipe - Allrecipes.com
New Orleans Stuffed Artichokes Recipe
  • READY IN ABOUT 4 hrs

New Orleans Stuffed Artichokes

Read Reviews (5)

"Robust, rich New Orleans tradition. A favorite recipe that my southern dad created. This recipe takes some time and love, but is very much worth the effort! Make sure you have your teeth in for this one!" —  

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Original recipe makes 10 servings Change Servings
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Directions

  1. Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard.
  2. Place the artichokes into a large pot, and fill with enough water to cover. Place a dinner plate on top of them to keep the artichokes from floating out of the water. Cover with a lid and bring to a boil. Boil for 10 to 15 minutes, or until some of the leaves are floating in the water; drain and cool.
  3. In a medium bowl, mix together the bread crumbs, cheese, olives, parsley, garlic, green onions, celery and bell pepper. In a small bowl, stir together the lemon juice, hot pepper sauce, anchovies, Worcestershire sauce, olive oil and salt; stir into the bread crumb mixture.
  4. Tear off one large square of aluminum foil for each artichoke. Place an artichoke in the center of a square and tuck about 1/2 teaspoon of the cheese mixture under each leaf. Bring the foil up around the artichoke leaving the top open.
  5. Place a wire rack or steamer insert into the bottom of the large pot. fill with about 3 inches of fresh water, or so that the artichokes remain above water level. Set artichokes in the pot upright and bring to a boil. Cover and let artichokes steam for about 3 hours. Remove from the pot and allow to cool to room temperature before serving.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 3 hrs
  • READY IN 3 hrs 45 mins
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Reviews More Reviews

May 17, 2010

I love this recipe - I use this though for four not ten artichokes and I really didn't change anything except for the anchovies I used one 2.oz can with capers and I take the choke out after boiling but before stuffing. I am very generous in stuffing, I make sure and stuff every leaf. very delicious

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Apr 15, 2008

Yum! this was super tasty for nice summer dish.

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6 Ratings

May 07, 2011

I can tell you before making this recipe that there is no way the stuffing can stuff 10 artichokes. I am a NOLA native and maker of stuffed artichokes from way back, and the proportions for this recipes are off. I cannot comment on the flavor of this recipe as I use a much simpler recipe, but I just wanted to warn folks who might want to try this recipe, you should plan on stuffing about two artichokes with this amount of stuffing.

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Dec 05, 2012

We do NOT make them like this in New Orleans! This was horrible! We use Italian bread crumbs, olive oil and grated parm. THAT'S IT! Avoid this recipe!

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Aug 21, 2011

Really good!!! This recipe really surprised me; the flavors all come together very nicely and make for a very tasty dish! I did skip the anchovies. After reading through the ingredient amounts and the previous reviews, I figured that the amount of stuffing was going to be a little off. I used 2 artichokes, but only cut the stuffing down by 1/3 and had just enough. If you're going to make the whole ten artichokes, you should probably at least triple everything else. Really, really tasty and different. Thanks!! :)

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 28.4 g
  • 9%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 1261 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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