This is a recipe that transports me back to my childhood. A traditional Italian comfort dish, stuffed artichokes were (and still are) a staple around our holiday table every year.

Stuffed artichokes are a perfect artichoke appetizer! Whether you’re hosting a gathering for the holidays this year or attending a party at someone else’s house, I am confident my mother’s Sicilian family recipe for stuffed artichokes will be a huge hit.

stuffed artichokeIngredients

  • 4 large artichokes
  • 3 cups breadcrumbs (a mix of seasoned Italian and Panko)
  • 2 grated garlic cloves
  • 2 cups grated Pecorino Romano cheese (Italian brand name I like is Locatelli)
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • Olive oil (enough to moisten mixture)- about 1 cup
  • ¼ cup of lemon juice mixed with 4 cups of water (for cleaning)



  • Mix breadcrumbs, garlic, salt, pepper, grated cheese and olive oil in a bowl *(use enough oil to moisten the mixture but not saturate it).  
  • Trim 4 large artichokes, separating the leaves slightly and put in a bowl with the lemon water- to clean artichokes; remove and pat dry.
  • Separate the leaves, stuffing the bread crumb mixture between each leaf. Add as much as u like—I like a lot!
  • Drizzle with olive oil on top
  • Stand upright in a pot covering artichokes halfway with water. Cover and steam over medium-low heat, adding more water as needed, until tender, about 1 hour and 20 minutes*, until soft.







*cooktop heat intensities differ, so be sure to monitor carefully.  Professional grade appliances can potentially reduce steaming time significantly.


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