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Stuffed Artichokes

Are you ready to enjoy authentic Italian Stuffed Artichokes?





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You can certainly find artichokes all year long, but March – May is when they are in season. Growing up, it just wasn’t springtime without my Gram making her family-famous and delicious stuffed artichokes. My memories of Easter always include her stuffed artichokes. 



Ingredients for Stuffed Artichokes



It’s sort of funny looking back, I was an extremely finicky eater as a kid, and yet I never missed a chance to enjoy this odd vegetable. I guess when you grow up around artichokes, eating something that looks like a succulent plant is no biggie.



Artichokes can be tricky to prepare if you are unfamiliar with them. It’s worth a try to learn though, since they are a great source of fiber, along with vitamins C and K, and are packed with antioxidants. Oh, and they taste heavenly.



Due to the tough exterior, you’ll want to use a serrated knife to cut the top and stems off the artichokes, and a sharp pair of kitchen shears to trim the leaves.





Preparing Artichoke for Stuffing



Stuffed Artichokes



How to choose: look for artichokes that feel heavy for their size, with firm, tightly packed leaves. It’s perfectly fine if they have purple undertones. You should avoid artichokes with leaves that are spongy, loose, dry, split or browning.



How to store: don’t rinse or cut the artichokes. Instead, sprinkle the stem with water, place in a plastic storage bag, and refrigerate. They will hold up very well for 3 – 5 days until ready to use.



How to eat: Do you know how to eat a stuffed artichoke? When I make these for people that have never had them before, I always get asked how to go about eating them. You’ll want to tear off a leaf and then pull it through your bottom teeth, scraping the “meat” off the leaf as you go. When the leaves get very tender closer to the center, you may want to eat the whole thing. At the center, use a fork to scrape out the middle “prickly” part. Under that is the artichoke heart. It’s sort of like a buried treasure…it’s my very favorite part of the entire artichoke!



Stuffed artichokes



I know you’ll love these Stuffed Artichokes as much as I do.



For more artichoke recipes, check out these other recipes:

Artichoke Pesto Spaghetti 

Gluten-Free Artichoke Tomato Pasta



I hope you’ll give these a try and let me know how you like them in the comments below or post a photo of them and tag @coolbeanliving on Instagram. I’d love to see!










Stuffed Artichokes

Pin Recipe
An Italian springtime tradition, artichokes stuffed with Pecorino cheese and breadcrumbs.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: artichoke stuffing, artichokes, italian artichokes, stuffed artichokes
Servings: 4 servings
Author: MaryJo Scamurra


  • 4 artichokes large
  • 2 cups seasoned breadcrumbs
  • 2 cups Pecorino Romano cheese grated
  • 2 cloves garlic minced
  • 2 tsp parsley finely chopped
  • 4 tbs olive oil
  • 1 lemon quartered
  • salt and pepper to taste


  • Pre-heat oven to 375 degrees.
  • To prepare the artichokes, start by using a serrated knife to chop approximately one inch off top. Cut off stems to allow artichokes to sit flat. Snip tips off leaves with kitchen shears. Rub one quarter of a lemon over the top, sides and bottom of each artichoke to prevent browning.
  • Mix together breadcrumbs, cheese, garlic, parsley, salt, pepper and olive oil.
  • Open up the artichokes by gently pulling spreading the leaves away from the center. 
  • Stuff the artichokes with the breadcrumb mixture. Get the mixture in between all the leaves and over the top.
  • Place the stuffed artichokes in a small baking dish so that they are tightly nestled together. Artichokes must be upright. Place enough water in the bottom of the dish so that it fills about half an inch. Make sure the water does not touch the stuffing.
  • Drizzle olive oil over tops of artichokes, if desired. Cover the baking dish tightly with aluminum foil and bake for one hour and ten.
  • Remove the foil and continue baking another 10 minutes.


Italian Stuffed Artichokes

Check out my other recipes:

BeveragesAppetizersSaladsHealthySide DishesMain DishesDesserts

What do you think?

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  • Kristin
    January 25, 2020

    5 stars
    They look delicious. I always wondered how to eat these!! LOL! Now I know and can’t wait to try. Thank you.

  • Deanne de Witt
    April 8, 2020

    Oh wow – your recipe sounds amazing.
    I was also a fussy eater as a child but loved artichokes. They are quite expensive here in South Africa so as a big family they were such a treat when we would have them every now and then – my mom used to boil them and then make a melted lemon butter that we would dip the leaves into. Glorious!!!

    I will most definitely give your recipe a try when artichokes come into season here.
    Warm regards

    • MaryJo Scamurra
      April 9, 2020

      Hi Deanne! Please do give them a try when you get a chance, I know you’ll enjoy them 🙂

      I have never had them with melted butter but it sounds delicious. I will make them that way next time. Thanks for the tip!