Artichoke stuffed with breadcrumb stuffing.
Photography, Art Direction & Food Styling: Anthony Contrino

I love stuffed artichokes.  Well, honestly, I love anything stuffed with this breadcrumb mixture!  Manipulating the petals and stuffing them is a bit of a battle, but it’s worth it!  We sometimes serve these with antipasti, but they also make a delicious side.  Be sure to remove the choke (it’s inedible!), which will reveal the yummy, tender heart of the artichoke.  I can easily down one of these myself, but you really can share one between two

Stuffed Artichokes

Prep Time: 20 minutes
Cook Time: 1 hour
Inactive Time: 10 minutes
Servings: 4


  • 1 ½ cups chicken stock
  • ¾ cup white wine
  • 4 tablespoons unsalted butter
  • ¼ cup extra virgin olive oil, plus more for drizzling
  • 4 large cloves garlic
  • 2 cups seasoned breadcrumbs
  • ½ cup pecorino
  • ¼ cup parsley, rough chopped
  • 4 artichokes
  • 1 lemon, halved


  • In a Dutch oven, stir the chicken stock and white wine to combine; set aside.
  • In a small saucepan, combine the butter, oil and garlic.
  • Cook over medium heat until the butter is melted and the garlic is fragrant; remove from the heat and let steep for 5 minutes.
  • Meanwhile, in a medium-sized bowl, stir the breadcrumbs, pecorino and parsley to combine.
  • Add the butter mixture to the breadcrumbs and stir to combine; set aside.
  • Fill a large bowl with cold water and squeeze the juice of the lemon into the bowl; place the squeezed lemon halves into the bowl.
  • To prepare the artichokes, cut the stalk down to the base of the artichoke so it sits flat.
  • Tear off any small outer leaves and discard.
  • Using a serrated knife, cut 1” off the top of the artichokes.
  • Using a pair of kitchen shears, cut the tips off the remaining outer leaves. Be careful; they can be sharp!
  • Place the prepared artichokes into the acidulated water while you work on the next; let sit in the water for 10 minutes.
  • Working one at a time, remove the artichokes from the water and shake off any excess liquid.
  • Using your thumbs, loosen the leaves and gently open the artichoke.
  • Starting from the center, spoon the breadcrumb mixture in between the leaves of the artichoke, filling them generously.
  • Place the stuffed artichokes into the Dutch oven with the stock and wine.
  • Drizzle the tops of the artichokes with more oil.
  • Place the Dutch oven over medium-high heat, bring the liquid to a boil, then reduce the heat to a simmer and cover.
  • Steam until the outer leaves are tender, about one hour.
  • Drizzle the reduced cooking liquid over the artichokes and serve.
Course: Appetizer, Side Dish
Author: Anthony Michael Contrino