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:

  • 4 large artichokes.

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:

  • 1 cup breadcrumbs,
  • 2-3 cloves fresh garlic (minced), 
  • 2-3 tbsp. chopped fresh parsley, 
  • 2-3 tbsp. Parmesan cheese,
  • 2 tbsp. olive oil, 
  • ¼ cup water,
  • ½ tsp. salt and ¼ tsp. black pepper.

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.


  • You can also peel the stems and cook them as well.
    Older artichokes have fuzz on their insides—make sure you remove the fuzz.

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