Garlic Stuffed Artichokes
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
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 makes a fabulous fun-finger-food for the whole family to enjoy!
  • 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
  • ¼ tsp. garlic powder
  • fresh cracked pepper
  • 4 tsp. extra-virgin olive oil
  • ¾ cup water
  • ½ cup vegetable broth
  1. Take each artichoke and snap off to break some of the outer leaves, discard them.
  2. Cut about quarter of the tops off, and discard. Then cut the stems, and peel 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 so.
  7. Drain and rinse each artichoke, shake out the excess water.
  8. Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, include 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 sauce pot, arrange the artichokes inside the pot, placing them side by side (to avoid them from tipping over). Add the stems along side 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 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 ⅓ cup) until the chokes are fully steamed.
  15. When fully steamed. Turn off heat, and let stand, while still covered for additional 10 minutes.
  16. Gently remove and transfer chokes and stems to a plate. Serve warm.
  17. Serves 4
Recipe by 2 Sisters Recipes by Anna and Liz at