Stuffed Artichokes


  • 2 artichokes
  • 1 ½ cups breadcrumbs
  • 2 grated garlic cloves
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup grated parmesan
  • ½ cup pecorino Romano
  • ½ cup parsley
  • ½ cup olive oil
  • 1 lemon


  1. Fill large pot with 1 inch of water and bring to a simmer. Mix breadcrumbs, grated garlic cloves, salt, pepper, parmesan, pecorino, parsley, and olive oil in a bowl. Trim 2 large artichokes (see Cook’s Note), removing the stems.
  2. Trim 2 large artichokes (see Cook’s Note), removing the stems. Separate the leaves; stuff the crumb mixture between each.
  3. Stand upright in a steamer basket over simmering water, cover and steam over medium-low heat, adding more water if needed, until tender, about 1 hour – 1 hour and 15 minutes.
  4. Drizzle with extra olive oil if desired.
  5. How to trim the artichokes for this recipe: Fill a large bowl with cold water; squeeze the juice of 1 lemon and drop in the lemon halves. Working with one artichoke at a time, cut 1/8 inch off the top of the artichoke. Snap off the outer tough dry leaves around the stem and cut the thorny leaf tips. Cut off the stem completely so it will sit flat. Rub the cut parts with a lemon half, then keep the artichoke in the lemon water while you trim the other artichoke.
Source: Food Network Magazine (tested and revised by Cindy)

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