Italian Stuffed Artichokes Recipe

Name: Italian Stuffed Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 artichokes, small to medium size; 2 lbs parmesan cheese, freshly grated (can substitute asaigo or romano); 8 garlic cloves, minced; 2 cups green onions, tops and bottoms sliced thin; 1 (24 ounce) container Italian seasoned breadcrumbs, plus 1 cup; 3/4 cup minced parsley (loosley packed); 1 cup minced celery; 1 medium green bell pepper, chopped fine; 1 tablespoon black pepper; 1 teaspoon salt (optional); olive oil

Servings: persons

6 -8 artichokes, small to medium size
2 lbs parmesan cheese, freshly grated (can substitute asaigo or romano)
8 garlic cloves, minced
2 cups green onions, tops and bottoms sliced thin
1 (24 ounce) container Italian seasoned breadcrumbs, plus 1 cup
3/4 cup minced parsley (loosley packed)
1 cup minced celery
1 medium green bell pepper, chopped fine
1 tablespoon black pepper
1 teaspoon salt (optional)
olive oil

1
["Wash the artichokes and allow to dry upside down to drain.", "Once dry, cut the stems so the artichoke will stand upright.", "Remove the tough outer leaves at the base and cut about 1"" straight off the top.", "With kitchen shears, snip off the point of each outer leaf.", "Slightly open the center and outer leaves, preparing for stuffing.", "In a large bowl, thoroughly combine cheese and breadcrumbs, then add the remaining ingredients except the olive oil. Thoroughly combine mixture.", "Holding the artichoke over the bowl of stuffing, stuff artichoke from bottom to top, spreading and stuffing the leaves along the way, patting stuffing firmly into leaves.", "Mound the stuffing over the flattened top and pushing down slightly with palm to adhere mixture to the artichoke. Repeat process, stuffing remaining artichokes.", "Place artichoke in large pot or Dutch oven with tight fitting lid using rack if have one.", "Carefully add enough water to cover the bottom of the pot about 1/2"

1455

kcal

Calories

Fat

110

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 -8 artichokes, small to medium size, 2 lbs parmesan cheese, freshly grated (can substitute asaigo or romano), 8 garlic cloves, minced, 2 cups green onions, tops and bottoms sliced thin, and more.

Yes, Italian Stuffed Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions