Garlic Stuffed Artichokes (+Video)

 

How to Make Stuffed Artichokes? These Garlic Stuffed Artichokes get easily stuffed with garlic, breadcrumbs, pecorino cheese, and extra-virgin olive oil, then steamed until they are super moist and tender.  Savory and nutritious with delicious results!  These Garlic Stuffed Artichokes make fabulous fun finger food for the whole family to enjoy.

Stuffed Artichokes…

Artichokes are now in season! 

It doesn’t matter how our mom prepared or cooked her artichokes, we love them all, but we LOVE them stuffed!  Especially when she used this recipe to stuff them.

Stuffed artichokes have always been a family favorite.  We make them often and hope you will enjoy this recipe as much as we do!

HOW TO MAKE GARLIC-STUFFED ARTICHOKES?ย 

  • The prep work takes about 10 to 15 minutes.  Once they are trimmed, washed, and stuffed, they go into a pot with water and some broth.  Covered, and steamed for about 20 to 30 minutes.  That simple!
  • The ingredients we use to stuff these artichokes are a mixture of bread crumbs, garlic powder, grated cheese, dried parsley, and olive oil.
  • Gluten-free bread crumbs can be used with this recipe as well.

How Many Do I Need To Make? 

Generally, if you’re having family and guests, it’s a good idea to make one artichoke for each person.ย  Therefore, 5 guests = 5 artichokes.

Reasons to LOVE Artichokes! 

  • Years ago, we were unaware that artichokes are antioxidant powerhouse vegetables, loaded with vitamins and powerful nutrients to promote good health.  So adding them to our diet is a good thing!
  • Stuffed artichokes are really a fun-finger food for everyone! 
  • Even the little ones will enjoy the adventure of eating them.

 

How To Eat “Stuffed” Artichokes…

  • To eat them, you simply pull off each leaf from the artichoke and scrape the tender artichoke with your teeth; and continue until you can eat the entire choke. 
  • Then includes the center as well as the stem which is very tender and soft.

They always turn out amazingly delicious!  ๐Ÿ™‚

This artichoke recipe was featured on The Platter Talks blog a few years ago.  Dan and Scott are the sweetest guys from Wisconsin with delicious recipes as well.  Be sure to stop by and visit them!

These Garlic Stuffed Artichokes are our familyโ€™s absolute favorite way of eating them. 

So we always make plenty, making sure there is at least one for everyone.

ENJOY!!

Garlic Stuffed Artichokes by 2sistersrecipes.com

 

*Follow along with our Step-by-Step Directions, or jump down to the bottom of this post for our full recipe card.

Ingredients Needed To Make Garlic-Stuffed Artichokes:

To make these garlic-stuffed artichokes, you will need the following ingredients:

  • 4 small or baby Artichokes, trimmed, rinsed
  • 1 small lemon- juiced
  • 2 tsp. table salt
  • 4 large garlic cloves- sliced
  • 2 Tbsp. grated pecorino cheese
  • 3 Tbsp. plain breadcrumbs (or Gluten-free)
  • 1 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • fresh cracked pepper
  • 4 tsp. extra-virgin olive oil, and extra
  • 3/4 cup water
  • 1/2 cup vegetable broth

 

Directions to Make Garlic-Stuffed Artichokes:

Before you get started, find a pot that will fit all the artichokes in well.  Place them in the pot to see which pot works best. You want them fitted enough that they can’t topple over.  Then you can begin!

1.  Take each artichoke and snap it off to break some of the outer leaves, and discard them.  Those are the toughest leaves and will never get tender when cooking.

2.  Next, cut about a quarter of the tops off, and discard.  Then cut off each stem, and peel the skin off of each stem.

3.  Place artichokes and stems into a bowl of water and some lemon juice.   Sprinkle table salt over the artichokes while submerged in water.

 

4.  In the meantime, prepare the breadcrumb mixture.   In a small bowl, mix breadcrumbs, pecorino cheese, garlic powder, and dried parsley.  Set aside.

Cook’s Note:  If the center of the artichoke has purple tips, take your scissors and cut the purple tips out, and use a fork to help you scrape them out and discard them.

5.  Keep artichokes soaking in water for about 5 minutes or so.  Drain and rinse each artichoke, and shake out the excess water.

6.  Begin to stuff the outer leaves by pushing slices of garlic inside the artichoke, including one slice of garlic inside the center.

 

7.  Then begin to spoon some breadcrumb mixture and stuff each artichoke, dividing the mixture evenly among all four artichokes.   Top with some fresh cracked pepper on top of each.

 

8.  In a small 2-quart saucepot, arrange the artichokes inside the pot, placing them side by side (to avoid them from tilting over).   Add the stems alongside them too!  

9.ย  Slowlyย pour in the water and vegetable broth, (the liquid should be at least 1 to 2 inches surrounding the artichokes).ย ย Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops.ย 

10. Place on stove-top on medium heat and bring to a boil; then lower the heat to simmer.

11.  Cover and simmer on low heat for 20 to 25 minutes, or until a fork can easily slide through the center of the artichoke. Keep an eye on them while steaming, there has to be liquid on the bottom at all times while they are steaming.  If you need to add more water, go ahead and add some.

12.  When chokes are fully cooked, turn off the heat and let them sit for a few more minutes, covered for about 10 minutes.  Carefully remove and transfer chokes and stems to a plate. Serve warm.

Serves 4

WATCH The VIDEO! How to Clean the Prep Artichokes?

WATCH VIDEO: How to Make Stuffed Artichokes?

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Garlic Stuffed Artichokes by 2sistersrecipes.com

A Few More Recipes to LOVE Artichokes:

Yield: 4 servings

Garlic Stuffed Artichokes

Garlic Stuffed Artichokes

Artichokes get easily stuffed with garlic, breadcrumbs, grated cheese, and extra-virgin olive oil, then steamed until they are super moist and tender, and always turn out amazingly tasty. These garlic-stuffed artichokes make a fabulous fun-finger-food for the whole family to enjoy!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 4 small or baby Artichokes, trimmed, rinsed
  • 1 small lemon- juiced
  • 2 tsp. table salt
  • 4 large garlic cloves- sliced
  • 2 Tbsp. grated pecorino cheese
  • 3 Tbsp. plain breadcrumbs
  • 1 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • fresh cracked pepper
  • 4 tsp. extra-virgin olive oil, and extra
  • 3/4 cup water
  • 1/2 cup vegetable broth

Instructions

  1. Take each artichoke and snap it off to break some of the outer leaves, and discard them.
  2. Cut about a quarter of the tops off, and discard. Then cut the stems, and peel the skins of each stem. Place artichokes and stems into a bowl of water and lemon juice.
  3. Sprinkle table salt over the artichokes while submerged in water.
  4. In the meantime, prepare the breadcrumb mixture. In a small bowl, mix breadcrumbs, pecorino cheese, and dried parsley. Set aside.
  5. Note: If the center of the artichoke has purple tips, take your scissors and cut the purple tips out and discard them.
  6. Keep artichokes soaking in water for about 5 minutes or more.
  7. Drain and rinse each artichoke, and shake out the excess water.
  8. Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, including one slice of garlic inside the center.
  9. Then begin to spoon some breadcrumb mixture and stuff each artichoke, dividing the mixture evenly among all four artichokes.
  10. Top with some fresh cracked pepper on top of each.
  11. In a small 2-quart saucepot, arrange the artichokes inside the pot, placing them side by side (to avoid them from tipping over). Add the stems alongside them too.
  12. Slowly pour in water and vegetable broth, (the liquid should be at least 1 to 2-inch surrounding the artichokes). Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops. Cover with a lid.
  13. Place on stove-top on medium heat and bring the liquid to a boil.
  14. Lower the heat, cover, and simmer on low heat for 20 to 25 minutes, or until a fork can easily slide through the center of the artichoke. Check on them to make sure there is liquid on the bottom. If liquid has been absorbed while cooking, add more water to the pot (about 1/3 cup) until the chokes are fully steamed.
  15. When fully steamed. Turn off the heat, and let stand, while still covered for an additional 10 minutes.
  16. Gently remove and transfer chokes and stems to a plate. Serve warm.
  17. Serves 4

Notes

See our videos or photos in the post!

Nutrition Information:

Yield:

4 servings

Serving Size:

1 serving (one artichoke))

Amount Per Serving: Calories: 79Total Fat: 6.1gSaturated Fat: 1.3gCarbohydrates: 4.1gFiber: .3gSugar: .5gProtein: 2.4g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

 

Hello friends!  Are you cooking with us?  If you make these delicious stuffed artichokes, let us know and leave a comment and a star rating below!  Sharing your experience and insights will help all our readers and it helps us too.

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Happy and Healthy Cooking!  ๐Ÿ˜‰

Thanks for stopping by!

 xo Anna and Liz

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Welcome! From Anna and Liz

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8 Comments

  1. Oh my goodness these look good! I saw your video – on Instagram? Maybe. My mind is a blur these days. When I was young we spent a few years living in Davis, California, which is near the artichoke capital of CA. Oh, I loved artichokes.

    1. Thank you Mimi! Yes, the video on how to clean and prep artichokes in on our Instagram. I hope you will try our recipe for these artichokes. It’s a family recipe and one I have been making forever! Enjoy!

  2. Yay, artichokes are their best in spring. They are one of my favorite foods and my husband won't even touch them . . . so that means they are ALL FOR ME AND MY TUMMY! Thank you for this awesome recipe and the photos to guide me!
    xo
    Roz