Italian Stuffed Artichokes

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Artichokes stuffed with breadcrumbs and grated cheese make a fun holiday side dish or enjoy these for lunch. Digging into the leaves and scooping out the fleshy part of the leaf is fun.

These require a little bit of prep work but if you’re an artichoke lover, it’s worth it. Expect to get messy when eating these because you’ll be eating them with your hands and you might want to set extra plates to put the discarded leaves. If you’ve never eaten a stuffed artichoke before, what you have to do is pull off a leaf and scrape the fleshy part at the leaf’s bottom between your teeth, and discard the rest of the leaf. Once all the leaves are gone, you’ll be left with the artichoke heart in the center which is probably the best part and worth working towards. These are filling! You may want to share one or you can eat a whole one as a meal. Enjoy!!

5 from 2 votes
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Italian Stuffed Artichokes

357.9 Cals 17.6 Protein 46.2 Carbs 10.7 Fats
Yield: 2 servings
COURSE: Appetizer, Side Dish
CUISINE: Italian


  • 2 medium artichokes
  • 4 cups water
  • 1/2 lemon
  • 2 tsp olive oil
  • 2 cloves garlic, crushed
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup grated pecorino romano or a good parmesan cheese
  • 1 egg white, whisked
  • 1 cup fat free chicken broth, vegetable broth can be used instead
  • 2 oz white wine
  • olive oil spray


  • Cut the stems and the tops off the artichokes.
  • Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.
  • In a large pot, fill with 4 cups water and place artichokes upside down in pot.
  • Boil 12-14 minutes.
  • Remove from water and set aside to cool.
  • When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
  • In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes).
  • Remove from heat.
  • Add breadcrumbs, grated cheese, and egg white and mix well.
  • Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.
  • Spray lightly with olive oil.
  • Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.
  • Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.


Serving: 1artichoke, Calories: 357.9kcal, Carbohydrates: 46.2g, Protein: 17.6g, Fat: 10.7g, Fiber: 8.5g
WW Points Plus: 9
Keywords: Vegetarian Meals

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  1. Absolutely delish! We like garlic so I doubled up. Other then that I wouldn’t change a thing.

  2. I have to say that I love artichokes but I find them super intimidating. If you ever put together a quick video of the prepping for this I’m there for it.

  3. worst ever! I was so excited to find this but nothing on air frying and the oven recipe left the artichokes tuff and tasteless even though I added all the seasoning required in the recipe. 🙁 disappointed\

  4. These are the best artichokes. They’re super flavorful and delicious. Taste so similar to the ones my grandma used to make…with much less fat! 

  5. Hi Gina…how would you do these in the instant pot? Stuff then cook whole for 20 min?

  6. Great to see you make this recipe!  This was a childhood favorite that my Sicilian grandmother made.  This looks just like how I was taught to make them!!!

  7. I am making these tonight! Any suggestions for a side that I can make with them? Thanks!

  8. Making these right now. Excited!

  9. I have been searching for an easy stuffed artichoke recipe for ages, this looks awesome!

  10. I followed the instruction verbatim. There was no meat on the leaves. What did I do wrong? sigh….

    • you possibly got some chokes that weren't ready. that's all. i definitely go for larger artichokes. Small, puny, withered chokes are a no-no.

  11. A staple in my house for as long as I can remember!!! Love these….must try the lightened up version!!!!

  12. I'm hosting the appetizer course of our MOMS Club traveling holiday party in a couple of weeks and I'm looking for some new appetizer recipes to try. I've always wanted to try stuffed artichokes and was thinking now might be the time. My question is, are the leaves easily removable if I place say 3-4 artichokes on a platter and people can just pull a few leaves for their plate? Thanks for your help!

  13. My mother has been making these since I was a little kid. It was my brother's favorite food when he was 5! So yummy!

  14. Made these last night and the turned out great!! The only suggestion I would make would be to squirt some more lemon juice over the finished product. The acid really brought out the flavors of the stuffing. My "chef" suggested that! 🙂

  15. After you steam them. Yes I toss it out.

  16. When you scoop out the choke…..what do you do with it? Toss it?

  17. I made these once in cooking class and we made our own breadcrumbs in the food processor which I think makes a huge difference (plus you could use whole grain or wheat bread). Fabulous recipe! Thanks.