Classic Italian Stuffed Artichokes

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Here’s a full recipe for Classic Italian Stuffed Artichokes, a traditional Southern Italian favorite that turns the humble artichoke into a centerpiece of flavor:

🌿 Classic Italian Stuffed Artichokes

Ingredients (Serves 4)

  • 4 large fresh artichokes

  • 1 large lemon (cut in half)

  • 2 cups Italian-style breadcrumbs (or homemade, seasoned with parsley and garlic)

  • 1 cup grated Pecorino Romano or Parmesan cheese

  • 4 cloves garlic, finely minced

  • ¼ cup fresh parsley, chopped

  • ½ tsp crushed red pepper flakes (optional, for a little heat)

  • ½ cup extra-virgin olive oil (plus more for drizzling)

  • ½ tsp salt, or to taste

  • ½ tsp freshly ground black pepper

  • 4 cups chicken or vegetable broth (for steaming)

Step 1: Prepare the Artichokes

  1. Cut off the artichoke stems so they sit flat. Trim about 1 inch off the top of each artichoke with a sharp knife.

  2. Snip the tips of remaining leaves with kitchen scissors (to remove the thorns).

  3. Rub all cut surfaces with lemon to prevent browning.

  4. Gently pull open the leaves, loosening them to make room for the stuffing. If desired, scoop out the fuzzy choke in the center with a spoon.

Step 2: Make the Filling

  1. In a bowl, mix together the breadcrumbs, cheese, garlic, parsley, red pepper flakes, salt, and black pepper.

  2. Drizzle in about ¼ cup of olive oil, mixing until the crumbs are moistened but still fluffy.

Step 3: Stuff the Artichokes

  1. Holding each artichoke over the bowl, spoon the filling between the leaves, pressing gently to pack it in.

  2. Continue until all the artichokes are well-filled and standing upright.

Step 4: Cook the Artichokes

  1. Place the stuffed artichokes upright in a deep pot or Dutch oven.

  2. Add broth until it comes up about halfway on the artichokes.

  3. Drizzle the tops generously with more olive oil.

  4. Cover and simmer gently for 45–60 minutes, until the leaves pull off easily and the hearts are tender. (Check occasionally, adding more broth if needed.)

Step 5: Serve

  • Transfer artichokes to a platter, drizzle with pan juices and extra olive oil.

  • Serve warm with lemon wedges.

✨ Serving Tip: These are often enjoyed as a starter or side dish. To eat, pull off the leaves, scrape the breadcrumb-and-leaf flesh with your teeth, and save the tender heart for the grand finale.

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