Stuffed Artichokes

Servings For

Prep Time (minutes)

Cook Time (minutes)

Ingredients List

6 large full-size artichokes
1 lemon, halved *use zest & juice
2 cups of dried Italian or Panko bread crumbs
1 1/4 cups of grated Pecorino or Parmesean cheese
1/3 cup of chopped flat-leaf parsley leaves
1 teaspoon of dried oregano
2 teaspoons of kosher salt
1 teaspoon of freshly ground black pepper
8 cloves of garlic, finely chopped
1/3 cup of extra-virgin olive oil


1 Using a serrated knife, cut off artichokes stems to create a flat bottom. Cut the top of the artichoke about 1 inch and then cut 1/4 inch or so off the artichoke leaves with kitchen shears, pull off any tough outer leaves.

2 Rub cut parts with lemon halves. Open artichoke leaves to make room for stuffing; If you want, scoop out the center purple leaves and feathery pieces with a melon baller or spoon; set aside.

3 Preheat oven to 425 degrees F. In a large bowl, combine bread crumbs, 3/4 pecorino/parmesean cheese, parsley, salt, pepper, and garlic.

4 You may not need all the chicken stock. Stir in the butter and Parmigiano cheese and serve with extra cheese.

5 Place one quarter of the bread crumb mixture on top of the artichoke and work it in between the leaves. In a deep baking dish or pot, pour in braising liquid to about the 1 inch mark with or without the 1/2 cup of white wine. Place artichokes into the braising water and drizzle artichokes with 1 tablespoon oil. 

6 Set on cooktop over medium high heat and bring liquid to a boil. Once it boils, bring it to a simmer by lowering the heat. Cover the pot with a tight lid and cook like this covered for about 40-50 minutes.

7 Keep an eye on the pot because you may need to add more water if it evaporates. (Note: Alternatively you can put the pot in a baking oven for about 45 minutes). Sprinke tops with more cheese and brown tops for about 3 minutes before serving.

All recipes posted are from actual Kitchen Designs' kitchens, Kitchen Designs Facebook, Instagram, and Twitter followers, and contributing professional chefs, restaurants, & nutritionists. A special thank you to our amazing clients for sharing many of these recipes and to our dearest Aunt Jeannie and Nonna, who at ages 92 and 85 respectively, have given us the greatest gift to pass down to future generations.Thank you for submitting your recipes!

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