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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!!

Italian Stuffed Artichokes

5 from 2 votes
Course: Appetizer, Side Dish
Cuisine: Italian
Yield: 4 servings


  • 2 medium artichokes
  • 4 cups water
  • 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, crushed
  • 3/4 cup seasoned breadcrumbs
  • 1/3 cup grated pecorino romano or a good parmesan cheese
  • 1 egg white, whisked
  • 1 cup 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.
  • Fill a large pot with 4 cups water and place artichokes cut side down in the pot.
  • Boil 12-14 minutes, until the meaty parts of the artichoke become tender.
  • Remove from water and set aside to cool.
  • When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon and discard. Remove from heat.
  • Add breadcrumbs, grated cheese, olive oil, garlic 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 tight with aluminum foil.
  • Bake for 40 minutes at 350F removing the foil the last 10 minutes of baking until the crumbs become golden. Serve in two bowls with the broth in the bottom and garnish with parsley and optional, more Parmesan cheese.

Last Step:

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Calories: 357.9 kcal, Carbohydrates: 46.2 g, Protein: 17.6 g, Fat: 10.7 g, Fiber: 8.5 g


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41 comments on “Italian Stuffed Artichokes”

  1. 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.

  2. 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! 

      1. I’ve cooked them in the IP for 30 minutes and they were beautifully tender. No par cooking needed.

  3. 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!!!

    1. 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.

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

  5. 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!

  6. 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!

  7. 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! 🙂

  8. 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.

  9. My mother and Gma used to make these. the only difference, they cut the stem off, peeled the hard outter stem and finely diced up the stem, and put it in the stuffing!! YUMMMY!!!

  10. Oh my gosh.. you READ MY MIND! I have been absolutely dying for a stuffed artichoke! As duckandjunebug mentioned, they're everywhere here in New Orleans, and I have to put my blinders on when I walk by them because they're so packed with oil and cheese. My plan was to splurge on half of one at the Jazz Fest in a couple of weeks, but now I can tame the artichoke beast in my own kitchen. You're so clever and have the best recipes!

  11. Ooh. I am making this. I have never had artichokes this way… and since they are in season its the perfect time to try!

  12. It sounds very tasty, thanks for that good recipe. I´ve got a friend who is vegetarian, so I can cook it when it when she visits me the next time, that´s great.

  13. I just picked up some artichokes and wasn't sure what I would do with them. Thanks for the recipe! I will definitely try these out!

  14. I've never seen them served this way… but I will have to try it! I love artichokes! They look delish!

  15. Large Italian population here in New York, I thought they served these everywhere!! 🙂 Well enjoy if you've never had them this way!

  16. Avatar photo
    Mandy -Switzerland

    Hi Gina, I adore artichokes and find this a completely new way to serve them,plus having the pictures makes it so clear: Thank you so much, and Happy Easter from a sunny Switzerland, (well,at least here in the South!!)

  17. Avatar photo
    Sandi @the WhistleStop Cafe

    Gina~ by any chance are you following along with our group 'Pomodori e Vino'~ we are cooking our way through the Essentials of Italian Cooking. Every day a new recipe.
    My challange this week was artichokes!
    This is a friday favorite!