In every family, there are a handful of simple, soulful dishes that evoke the essence of home. For me, there is no single meal that reminds me more of childhood than my mother’s stuffed artichokes.
My fondness for this technique has only grown the farther I’ve lived from home. (For example, when I lived in Paris, I tried this recipe with the gorgeous spherical artichokes in the greenmarkets. Sadly, it didn’t taste like a thing.) What you want is the classic green, slightly elongated artichokes found in most American grocery stores, which offer a much stronger flavor. I promise, it’s well worth the effort. 
Stuffed Artichokes
- Yield: 2 servings 1x
Description
There is no single meal that reminds me more of childhood than my mother’s stuffed artichokes.
Ingredients
- 2 artichokes
- 1/2 cup croutons (or toasted, roughly chopped breadcrumbs)
- 2-3 tbsp freshly grated parmesan cheese
- 1 garlic clove
- olive oil and salt, to taste
- fresh parsley, optional
Instructions
- Heat a medium pot of salted water to a boil.
- Remove artichoke stems from bulb and peel.
- Trim the top quarter to third of the leaves on the artichoke bulb.
- Rinse the artichoke bulbs and stems and place in boiling water for 10-15 minutes.
- In the meantime, crush croutons, mince garlic, and chop parsley (optional).
- Remove stem and bulb from boiling water (reserve water). Chop stem into small pieces and mix together with croutons, parmesan, garlic, parsley and a pinch of salt.
- Stuff artichoke bulbs with stem, crouton, garlic, parmesan and parsley mixture.
- Place stuffed artichokes upright in pot (water should come nearly to the top of artichokes, but no higher than the tops—remove water from pot as necessary).
- Cover artichokes and cook on a simmer for 75 to 90 minutes. (Check water periodically and add more if the level in the pot gets below the halfway mark on the artichokes).
- Check artichoke leaves for tenderness. Place each artichoke in a bowl, spoon over 1-2 cups of artichoke broth. Drizzle with olive oil and serve immediately.
- Category: Appetizer or Light Entree
- Cuisine: Italian
Frequently Asked Questions
What type of artichokes should I use for this recipe?
You should use the classic green, slightly elongated artichokes commonly found in American grocery stores, as they provide a stronger flavor.
Can I substitute any ingredients in the stuffing mix?
While the recipe highlights specific ingredients for the stuffing, you can experiment with adding herbs or adjusting the cheese types based on your preference.
How do I properly clean and prepare the artichokes before stuffing?
Start by trimming the stems and removing the tough outer leaves, then cut off the top inch of the artichoke and use a spoon to scoop out the fuzzy choke inside.
