Italian Stuffed Artichokes

Donna Graffagnino


One of the most popular ways to eat artichokes in South Louisiana is to stuff them with a garlicky, seasoned breadcrumb mixture then pull each leaf to get to the baked deliciousness of the stuffing and artichoke flesh at the base of the leaf.

If you've never made Stuffed Artichokes for yourself, you should give this a try! They are better than ordering Artichokes at a restaurant and not very hard to make - just follow the recipe!

Images borrowed from Gina's Skinny Recipes at


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4 Artichokes
1 Hr
2 Hr


  • 4 large
    artichokes, good quality and fresh
  • 1 large
    onion, chopped fine
  • 7 clove
    garlic, minced
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
  • 1 large
    can seasoned italian bread crumbs
  • 4 Tbsp
    flat italian parsley or 2 tbsp dried parsley, chopped
  • 2 Tbsp
    dried italian seasoning
  • 1 1/2 c
    grated romano or parmigiano reggiano cheese
  • ·
    salt & freshly ground black pepper to taste
  • 2

  • 2 qt
    water with 8-10 chicken bouillon cubres
  • 2 medium
    onion, quartered
  • 3 stalk(s)
    celery, cut into 3 pieces each
  • 4 clove
  • 1 medium
    lemon, halved

How to Make Italian Stuffed Artichokes


  1. Trim the base of each artichoke flat so they will stand up.
  2. Cut off the top inch of the artichoke and trim the pointed leaves. Cut one lemon in half and rub entire surface and cut edges with lemon. Save lemon halves for stock.
  3. In large stock pot, soak artichokes in salt water for 20 minutes to tenderize and clean. Discard liquid and rinse well.
  4. To stock pot add stock ingredients and artichokes then boil for about 20 minutes. Remove artichokes and drain upside down on paper towels. Save reserved stock and set aside.
  5. Heat 2 Tbsp olive oil and 2 Tbsp butter in skillet and add onions, garlic, and spices. Saute until onions are clear but not brown.
  6. In a large bowl combine sauteed onions/garlic, and remaining ingredients except lemon slices. Mix well and drizzle E.V. Olive Oil into mixture to moisten just enough to hold together when pinched. Don't make it too wet.
  7. On flat plate that's easy to work on, place one artichoke at a time and starting with outside leaves fill each leaf with mixture, packing the filling deep into each leaf. Continue until all leaves and center has been stuffed.
  8. Place filled artichokes upright in deep baking pan with raised rack.
  9. Drizzle 1/4 T olive oil on top and place a slice of lemon on top of each artichoke.
  10. Pour reserved stock into the bottom of baking pan just until it reaches the bottom of the artichokes.
  11. Bake at 350 degrees for 1 1/2 hours.
  12. To eat an Artichoke:

    Grab a cooked leaf and place it your mouth. While still holding it bite down on the leaf while pulling it out of your mouth stripping the stuffing along with the cooked artichoke flesh from the base of the leaf.

  13. *OPTIONS: If desired add 1/2 pound of cooked ground pork sausage or sweet Italian sausage to the bread crumb mixture

Printable Recipe Card

About Italian Stuffed Artichokes

Main Ingredient: Vegetable
Regional Style: Cajun/Creole

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