Kid-Friendly Recipes/ Vegetable Sides/ Vegetarian Recipes

Garlic Stuffed Artichokes

Garlic Stuffed Artichokes by 2sistersrecipes.com

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 a fabulous fun-finger-food for the whole family to enjoy.

Artichokes are now in season!  It doesn’t matter how our mom prepared, 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: 

For this recipe, the smaller size artichokes are used (purchased at Trader Joe’s) simply because of their size, they cook up faster than the larger ones, about half the time.

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.

 

 

 

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.

 

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, including the center as well as the stem which is very tender and soft.

 

They always turn out amazingly delicious!

 

 

 

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 family’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

 

*You can 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:

  • 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

  • 3/4 cup water

  • 1/2 cup vegetable broth

Directions to Make Garlic Stuffed Artichokes:

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

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

6.  Begin to stuff the outer leaves by pushing slices of garlic inside each artichoke, include 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 sauce pot, arrange the artichokes inside the pot, placing them side by side (to avoid them from tilting over).   Add the stems along side them too.

9.  Slowly pour in water and vegetable broth, (the liquid should be at least 1 to 2-inches surrounding the artichokes).  Drizzle the tops of each artichoke with about one teaspoon of olive oil to moisten the breadcrumbs and tops.  Place on stove-top on medium heat and bring to a boil; then lower the heat to low.

10.  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, you can.

11.  Turn off heat, and let them sit for a few more minutes, covered, about 10 minutes.  Carefully remove and transfer chokes and stems to a plate. Serve warm.

Serves 4

 

 

Garlic Stuffed Artichokes by 2sistersrecipes.com

 

 

A Few More Recipes to LOVE Artichokes:

Artichoke Heart Fritters 

Easy Artichoke Gratin

Easy Roasted Artichoke Hearts with Lemon- Garlic Aioli

 How To Clean Artichokes

 

Garlic Stuffed Artichokes
Author: 
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!
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
  • ¼ tsp. garlic powder
  • fresh cracked pepper
  • 4 tsp. extra-virgin olive oil
  • ¾ cup water
  • ½ cup vegetable broth
Instructions
  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

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.

Snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest if you like. We’d love to share your photos with the world!  🙂

Thanks for stopping by!

Anna and Liz

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4 Comments

  • Reply
    SavoringTime in the Kitchen
    March 19, 2014 at 7:53 pm

    I started feeding artichokes to my daughters at a early age and they still love them. I've never made them stuffed, always simply boiled. I can't wait to try these now that the prices are dropping.

  • Reply
    Abbe@This is How I Cook
    March 20, 2014 at 3:03 am

    I love artichokes. I love garlic! Does that tell you enough?

  • Reply
    Roz Corieri Paige
    March 25, 2014 at 5:02 pm

    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

  • Reply
    EASY Artichoke Gratin - 2 Sisters Recipes by Anna and Liz
    November 16, 2017 at 6:17 pm

    […] ahead of time and reheated before its served.  Delicious and full of flavor, it even resembles our Garlic Stuffed Artichokes recipe which we love dearly, but without all the […]

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