Italian Stuffed Artichokes

Ingredients

For preparing the artichokes:

Large globe artichokes: 6

Lemon: 1, cut in half (about 3 tablespoons juice), for the cooking water

Kosher salt: for the boiling water

For the stuffing:

Italian breadcrumbs: 3 cups (300 g)

Romano or Parmesan cheese: 2 cups (200 g), finely grated and divided

1½ cups (150 g) for the stuffing

½ cup (50 g) for sprinkling on top

Garlic: 3 cloves, finely minced (about 1 tablespoon)

Basil: 1 tablespoon dried, or 3 tablespoons fresh, finely chopped

Fresh parsley: ½ cup (30 g), finely chopped

Unsalted butter: ½ stick (4 tablespoons / 56 g), melted

Kosher salt: 1 teaspoon, or to taste

Black pepper: ½ teaspoon, freshly ground, or to taste

For finishing and cooking:

Extra-virgin olive oil: 3 tablespoons, for drizzling

Hot water: enough to reach about one-third of the way up the artichokes in the pan

Tip: If the stuffing seems dry, add 1–2 more tablespoons of melted butter or olive oil until it’s lightly moist and fluffy, but not wet.

Instructions

Step 1: Prepare the Artichokes

1. Trim the leaves.

Use kitchen scissors to snip the sharp, prickly tips off each leaf.

2. Trim the stem and top.

Cut off the stems so each artichoke can sit flat and upright.

Slice about 2 inches off the top of each one, then gently spread the leaves open with your thumbs.

3. Rinse.

Hold the artichokes under running water to rinse between the leaves, then turn them upside down to drain.

4. Parboil.

Place the artichokes in a large pot, cover with water, and add a pinch of salt and the lemon halves or a good squeeze of lemon juice.

Bring to a boil and cook for about 15 minutes.

5. Remove the choke.

Drain the artichokes and let them cool until you can handle them.

Use a spoon or melon baller to scoop out the center, scraping away the thin, spiky inner leaves and all the fuzzy choke.

Rinse and drain again.

Step 2: Make the Stuffing

6. Combine the ingredients.

In a very large bowl, mix the breadcrumbs, garlic, basil, parsley, 1½ cups of the grated cheese, salt, pepper, and melted butter.

Toss until everything is evenly combined.

Step 3: Stuff the Artichokes

7. Fill each artichoke.

Set one artichoke upright in the bowl of stuffing.

Using your fingers, generously fill the center and the spaces between the leaves.

Fill them well, but don’t pack the stuffing down too tightly.

8. Repeat.

Place each stuffed artichoke in your cooking pan or pot, and repeat with the rest.

Step 4: Top the Artichokes

9. Finish with cheese and oil.

Sprinkle the remaining ½ cup of cheese and a little more black pepper over the artichokes, then drizzle each one with olive oil.

Step 5: Cook (Choose Oven or Stovetop)

Option A: Oven

Preheat the oven to 350°F (175°C). Stand the artichokes in a deep roasting pan (sturdy disposable pans work well) and pour hot water into the pan until it reaches about one-third of the way up the artichokes.

Cover tightly with foil or a lid. Bake for about 45 minutes, checking every 15 minutes or so to add more water if needed and to spoon some of the cooking liquid over the artichokes to keep them moist.

Remove the cover for the last 10 minutes so the tops can brown. They’re done when the leaves feel tender and pull away easily.

Option B: Stovetop

Stand the artichokes in a large pot with a lid.

Add hot water to reach about one-third of the way up the artichokes, cover, and simmer gently over medium-low heat for about 45 minutes, until the leaves pull away easily.

Check periodically, adding water and basting with the cooking liquid as needed.

Tips

Serving: Serve the artichokes whole, or slice them in half from top to bottom.

Smaller batches: If you’re only making a few, simply scale down the ingredients.

Reheating: Save some of the artichoke cooking water and spoon it over leftovers when reheating to keep them moist.

Dry stuffing: If any stuffing looks dry after cooking, drizzle a little more melted butter over the top.