Stuffed artichoke recipes

I don’t have a recipe, but I recently learned you want artichokes that are really closed up and not widely bloomed. I had no idea. Seems it would be the opposite.

Spot on brother

2 cups Italian seasoned bread crumbs
1/2 cup Olive oil
1/2 cup Parm & Romano cheese
1/4 cup Lemon juice
2 Tblspn Minced garlic
S&P to taste
Mix together. Stuffing should fill 3-4 artichokes

Use scissors to cut off the prickly stickers from leaf tips and trim bottom stem so artichoke sits flat. Stand artichoke upside down and push firmly on the bottom to open the leaves for stuffing. I stuff the artichoke leaves full using a spoon. Place artichokes in large deep pot, add 1” of water and 1 tsp of salt. Bring water to boil, reduce to low simmer, cover with top and cook for 45 min

No clue on a substitute since breads crumbs are the binder and the main ingredient for this dish. Maybe cauliflower in the food processor ???

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I like to mix bread crumbs with olive oil, garlic, parm and lemon juice. Spread leaves and stuff. Simple but delicious

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Pretty much my recipe except I'll dice up one onion real small and use LOTS of garlic. I'll put some olive oil in a pan heat it up and add the onion to get it to wilt a bit, then add the garlic to blend in those flavors, but not for long and take the chance of burning the garlic.


Then put that into a big bowl, add my Italian Bread Crumbs, Parmesan cheese and a bit of lemon juice. Then stuff the leaves and put a nice slice of lemon on top.

I'll then put them in aluminum foil to hold them together and use either my Wok or double broiler pot to steam them till done.

Gonna have to give this a try. Looks good bro.

Looks good but I thought you were weren't supposed to eat the leaves?

My grandmother always used to parboil them, let them cool a little, then stuff them. Not really even a parboil. More like sat in large pot with the flame on low, gently heating the water and bringing them to temp before steaming with the stuffing, with a cross sectional slice of lemon draped over the top. That achieved the texture you’re describing perfectly.


Anybody else ever do that?

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Just eat the damn bread crumbs. How many stuffed artichokes ya eat in a year, cot dommit

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Think Coach is eating Keto as am I, problem is getting into ketosis takes time and takes no time to get out of it if you start cheating. Then you have to start process once again which is a pain. I'd look for a something to replace the breadcrumbs too.

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seasoned bread crumbs
1/2 cup Olive oil
1/2 cup Parm & Romano cheese
1/4 cup Lemon juice
2 Tblspn Minced garlic
S&P to taste
Mix together. Stuffing should fill 3-4 artichokes

Use scissors to cut off the prickly stickers from leaf tips and trim bottom stem so artichoke sits flat. Stand artichoke upside down and push firmly on the bottom to open the leaves for stuffing. I stuff the artichoke leaves full using a spoon. Place artichokes in large deep pot, add 1” of water and 1 tsp of salt. Bring water to boil, reduce to low simmer, cover with top and cook for 45 min

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This is a perfect base recipe, but I’ve taken to adding a few other flavor/textural components to the mix. I will chop up parsley, a few capers, a few golden raisins, pine nuts, and a couple anchovies (or squirt of anchovy paste), along with some gratings if lemon zest. I’ll put a splash of balsamic with the olive oil as well. But, nothing wrong with keeping it basic too.

I usually just steam. I’ve baked them some after, though. Usually if reheating elsewhere.