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Stuffed Artichokes

About this recipe

The smell of these guys cooking is absolutely fabulous (I’d make them even if I didn’t like artichokes).


Go out and buy yourself:

Cut tips off (½ inch from top), trim bottoms, and remove tough outer leaves. Roll them on their sides until they open up, and pry centres open with your thumbs. Then soak in lemon water upside down.

In a small bowl, mix together:

Toss ingredients thoroughly with a fork until all breadcrumbs are well coated; this is your stuffing.

After artichokes have soaked at least 10 minutes, remove from water and pry open a little more (again using your thumbs). Salt and pepper the insides and stuff as best you can (you may not use it all).

Cook in a frying pan with ¾ cup white wine, ¼ cup olive oil, and ¼ cup water. Simmer covered for 1-1½ hours.