Italian Stuffed Artichokes

Andrea L.'s Note:

This recipe is a favorite originating from my Mother's large Italian family. It was her job growing up to clean, trim, and stuff the artichokes. My Mom taught me to make these when I was young. Someday when I have a daughter, I will teach her the same. From generation to generation, this recipe is a classic and continues to be a pleaser for all. My husband enjoys this recipe and appreciates the love behind it.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 4 medium fresh artichokes
• 2 -3 cups Italian style breadcrumbs
• 2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons romano cheese
• 1 tablespoon dried parsley
• 1 teaspoon garlic salt
• ½ teaspoon fresh ground black pepper
• ¼ cup extra virgin olive oil
• 1 -2 tablespoon extra virgin olive oil (for drizzling)

Directions:

1. Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
2. Trim off stems so artichokes sit on a flat surface.
3. Trim off the pointed tips of each leaf.
4. Set aside.
5. In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.
6. Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.
7. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.
8. Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.
9. Stuff desired amount of leaves and shake off excess mixture.
10. Continue this step with remaining artichokes.
11. Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.
12. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.
13. Cook on 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily.
14. Cool for 10 minutes; serve and Enjoy!

Reviews

[dojemi]

I was in Whole Foods today and found these wonderful artichokes and my thoughts went to my childhood. My Mum made these all the time and your recipe was right-on.....they taste exactly as I remember. I cut the recipe in half and there was plenty of stuffing for both. After 1 hour in the oven the leaves still didn't come off easily so I put them back in for another 20 minutes......althought I think 10 minutes would have been enough. They were wonderful and I served them alongside Spaghetti in Olive Oil and Garlic......making a perfect pair. Thank you so much for sharing.

[J. Hill]

I really enjoyed this recipe. My grandpa used to make these when I was a kid--these lived up to the memory. Thanks for sharing.

[Glutenfreecook]

Made a similar recipe last night. I halved the recipe for 2 chokes, and used fresh garlic. My husband says they are the best artichokes he's ever had. I will make them this way every time now!