Stuffed Artichokes (+Video)

How to Make Stuffed Artichokes? These Stuffed Artichokes are cleaned and stuffed with garlic, breadcrumbs, pecorino cheese, and extra-virgin olive oil. So finger-licking delicious, everyone will ask for more. We’ll show you how to clean, stuff, and steam them, no matter what skill level you have. You’ll love them as much as we do!

Originally published in 2014 and now with more in-depth descriptions, a helpful video tutorial, and clearer instructions on how to stuff, cook, and eat them. We hope you enjoy all the new features in this recipe post!

Our Mom’s Recipe for Garlic-Stuffed Artichokes

These Garlic-Stuffed Artichokes are fantastic and fun finger food for the whole family to enjoy. Whenever we come across fresh artichokes at the supermarket, we pick up a few and make this recipe. We love our mom’s version of stuffed artichokes, and you’ll see why.

If you’ve never made stuffed artichokes, you’re in for a real treat!

And, hope you will enjoy this recipe as much as we do. They always turn out so delicious – everyone will ask you to make them again!

And, no matter your skill level is, you too can easily make these stuffed artichokes.

Reasons we LOVE Stuffed Artichokes 

• Stuffed artichokes are a fun finger food for family and friends.
• You can serve them as an appetizer, a side, or as the main course.
• This recipe for Stuffed Artichokes is very easy to clean, stuff, and steam.
• Artichoke is a powerhouse vegetable, and they are loaded with vitamins and powerful nutrients. They are also fiber-dense and antioxidant-rich, and offer a lot of health benefits. So adding them to our diet is a good thing!

Before we begin, how many artichokes will we need? 

When you want to make these artichokes for family and guests, it’s a good idea to buy one artichoke per person.  So, if you have 6 people, you should buy 6 artichokes. We prefer to make extra, so we will have leftovers for lunch the next day.

What should you look for when buying them?

You always want to pick them up and examine them before you buy them. Artichokes have to feel firm and solid, not soft or mushy (which will indicate they are too old). Also, their petals and stems should be firm and dark green, not softened, bruised, or blemished.

RECIPE NOTES & TIPS 

• The prep work takes about 10 to 15 minutes to trim them. Once they are trimmed, rinsed, and stuffed, they go into a pot with water, broth, and lemon juice. Then they are steamed for about 20 to 30 minutes, for small or medium size, and about one hour for the large artichokes.
• This recipe is adaptable to all sizes of artichokes. Keep in mind, the time needed to steam them will depend on their size.
• While they’re steaming, you will need to check on them to ensure the liquid at the bottom of the pot is not fully absorbed, or they could burn.
• What makes them so finger-licking delicious? Well, for one thing, it is the garlic and our stuffing breadcrumb mixture. Plus, their petals and stems are equally tasty and nutritious.
• Can we use gluten-free breadcrumbs with this recipe? Yes, absolutely.
• Don’t have any broth on hand? No worries, just steam them with water, but add 1/2 teaspoon of salt and a splash of lemon juice to the water.

 

Ingredients You Will Need:

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

• 4 medium-sized Artichokes
• 1 lemon
• 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
• black pepper, to taste
• 4 tsp. extra-virgin olive oil, and extra
• water, steaming (about 1-inch high in the pot)
• 1/2 cup vegetable broth

 

How To Make Garlic-Stuffed Artichokes?

Before you get started, find a pot that will fit all the artichokes on the bottom. After you clean and prep them, place them inside the pot to see which pot will work best. You want them fitted and close to each other so they can’t topple over (see our photos below). Then you can begin!

Directions To Clean, Prep, Stuff & Steam These Artichokes:

*Our full printable recipe card and videos are located at the bottom. But first, let’s walk through our steps to show you what’s involved before you 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. Then cut off all the needles at the end of every petal left on the artichoke.

2.  Next, cut about a quarter of the tops off and discard.  Then cut off each stem, and peel the skin off 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. Helpful Tip! Place a small plate on top of the chokes, this will help keep them submerged in the water for soaking.

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 Important Tip! 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. These are not edible.

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 tipping over).  Add the stems alongside them, too!  

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

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

11.  Cover and simmer on low heat for 20 to 25 minutes (and longer for larger ones) 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 the chokes and stems to a plate. Serve warm. Serves 4

WATCH The VIDEO! How to Clean & Prepare Artichokes?

WATCH VIDEO: How to Make Stuffed Artichokes?

Peel & Eat! …How To Eat Them?

To eat a stuffed artichoke is fun. At first, everyone becomes a little intimidated, but once you start, it becomes a fun adventure. And, finger-licking delicious.

1. To Start: Simply pull off each petal from the outer part of the artichoke. Then while holding it, place it between your teeth, and pull it out slowly while scraping the tender petal and stuffing. Then discard the petals on the side of your plate.
2. Continue with each petal until you can reach the near center of the choke, and when each petal becomes edible. The softer the petals become, you can eat the petals.
3. When you reach the center of the choke, you will need to use a fork and knife to finish it. The center part can be eaten entirely. It’s the most tender and most flavorful.
4. Plus, the stems are also tender and very tasty, and can be eaten entirely.

Serve and enjoy!

Our mom’s recipe for her stuffed artichokes is worth-making. Everyone will LOVE them! Try them and enjoy them as much as we do.

ENJOY!

More Recipes for Artichokes

• Artichoke Heart Fritters
• Spinach and Artichoke Lasagna
• Easy Artichoke Gratin
• Easy Roasted Artichoke Hearts with Lemon- Garlic Aioli
• How To Clean Artichokes
• Baked Peas and Artichoke Hearts

Your Comments Help Us!  If you make these delicious garlic-stuffed artichokes, let us know and leave a comment and a star rating below!  Sharing your experience, adaptations, and insights will help everyone who reads them, and us too.

Happy Cooking!  😉

Thanks for stopping by!

 xo Anna and Liz