Kid-Friendly Recipes/ Vegetable Sides/ Vegetarian Recipes

Garlic Stuffed Artichokes

Garlic Stuffed Artichokes by 2sistersrecipes.com

Artichokes get easily stuffed with garlic, breadcrumbs, romano 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!

Artichokes are now in season and we love them stuffed.  It doesn’t matter how our mom prepared and cooked her artichokes, we love them all; especially when she used this recipe to stuff them.

We used the smaller size artichokes that I purchased at Trader Joe’s.  Due to their size, they cook in half the time on stove-top.  Once they are trimmed, washed and stuffed, they go into a pot with water and steam for about 20 minutes.

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!  This mixture of bread crumbs, garlic, romano cheese and olive oil really gives them fulflavor.

Stuffed artichokes became a family favorite.  And I make them often.

A fun-finger food, just easily pull off a 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’re amazingly delicious!

 

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

Also, today is St Joseph’s Day.  So I need to get baking!  My husbands favorite cream puffs are the Sicilian Sfingi di San Giuseppe, which are cream puffs filled with ricotta cannoli filling instead of custard; and they are baked, not fried.  Yum!

I’d like to wish my sweetheart Joseph, and to all our family and friends named Joseph and Josephine, we wish you a Happy St. Joseph’s Day!   Have a great day everyone!

Enjoy!

You can follow along below with our steps for this recipe, or jump down to the bottom of this post for our full recipe card.

 Garlic Stuffed Artichokes

  • 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

Take each artichoke and snap off to break some of the outer leaves, discard them.
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.
Sprinkle table salt over the artichokes while submerged in water.

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

Note: If the center of the artichoke has purple tips, take your scissors and cut the purple tips out and discard them.
Keep artichokes soaking in water for about 5 minutes or so.
Drain and rinse each artichoke, shake out the excess water.

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

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.

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.

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.
Place on stove-top on medium heat and bring liquid to a boil.

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.  Turn off heat, and let stand, while still covered for additional 10 minutes.

Gently remove and transfer chokes and stems to a plate. Serve warm.

Serves 4

Garlic Stuffed Artichokes by 2sistersrecipes.com

Garlic Stuffed Artichokes
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Artichokes get easily stuffed with garlic, breadcrumbs, romano 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 tilting 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. Turn off heat, and let stand, while still covered for additional 10 minutes.
  15. Gently remove and transfer chokes and stems to a plate. Serve warm.
  16. Serves 4

Are you cooking with us?  If you make these delicious artichokes, let us know! Snap a photo and hashtag it on Instagram @2sistersrecipes, and leave a comment here and on Pinterest if you like. We’d love to see what you cook!

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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