For an enhanced flavor, consider adding a pinch of red pepper flakes to the stuffing mixture for a subtle kick. To prevent the artichokes from browning while cooking, you can add a tablespoon of lemon juice to the water. The cooking time may vary depending on the size and freshness of the artichokes. Check for doneness by gently pulling a leaf—it should come out easily. These stuffed artichokes are best enjoyed hot, with the flavorful stuffing complementing the unique taste of the artichoke heart.
Stuffed Artichokes
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PREP TIME25 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS321
Embark on a culinary adventure with these exquisitely Stuffed Artichokes, a delightful twist on a classic. Each artichoke becomes a vessel of savory goodness, transforming a simple vegetable into an unforgettable dish.
Ingridients
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Nutrition
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Carbohydrate12 g
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Cholesterol5 mg
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Fiber5 g
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Protein4 g
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Saturated Fat3 g
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Sodium149 mg
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Sugar1 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Prepare the Artichokes: Snip the pointed tips of artichoke leaves with kitchen shears. Cut off the stems so the artichokes sit flat. Wash and drain thoroughly. Firmly hold each artichoke by the base and rap the top against a hard surface to open up the leaves for stuffing. (Prep time: 15 minutes)
02 Step
Recipe View 10 mins Prepare the Stuffing: In a medium bowl, combine the bread cubes, minced garlic, chopped parsley, grated Romano cheese, oregano, 2 tablespoons of vegetable oil, salt, and pepper. Mix well until all ingredients are evenly distributed. (Prep time: 10 minutes)
03 Step
Recipe View 15 mins Stuff the Artichokes: Generously press about 1/2 cup of the stuffing mixture into each artichoke, making sure to pack it between the leaves and into the center. (Prep time: 15 minutes)
04 Step
Recipe View 5 mins Cook the Artichokes: Tightly pack the stuffed artichokes into a large, heavy-bottomed saucepan or Dutch oven. Add enough water to the pot to reach halfway up the sides of the artichokes. Drizzle the remaining 3 tablespoons of vegetable oil over the artichokes. (Prep time: 5 minutes)
05 Step
Recipe View 1 hrs Simmer: Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the leaves pull out easily when tugged gently. (Cook time: 60 minutes)
06 Step
Recipe View 5 mins Serve: Carefully remove the stuffed artichokes from the pot. Serve hot, garnished with additional grated Romano cheese, if desired. (Prep time: 5 minutes)
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Mathias Hills
Jan 12, 2025I wasn't sure about the oregano, but it really added a nice touch to the stuffing. Will definitely make again.
Orval Bins
Nov 28, 2024I've never made stuffed artichokes before, and this recipe was so easy to follow. They turned out great!
Stewart Dubuque
Oct 7, 2024These were amazing! The stuffing was so flavorful, and the artichokes were perfectly tender.
Fritz Collins
Mar 4, 2024The family loved these! I added a little bit of sausage to the stuffing for extra protein, and it was a hit.
Osborne Lockman
Jan 28, 2024Next time, I'll try adding some pine nuts to the stuffing for added texture.
Marquise Monahan
Dec 10, 2023This is my go-to recipe for stuffed artichokes. It's simple, delicious, and always a crowd-pleaser.
Napoleon Hessel
Aug 15, 2023I used gluten-free bread for the stuffing, and they turned out perfectly fine for people with celiac!
Greg Kessler
May 27, 2023My artichokes took a little longer to cook than the recipe stated, but they were worth the wait. Delicious!