08/08/2026
🇮🇹 Nonna Pia’s Legendary Stuffed Artichokes
Tender Italian artichokes packed with a savory garlic, Parmesan, parsley, and breadcrumb filling—simple, rustic, and full of flavor.
Ingredients
4 large fresh artichokes
1½ cups Italian-style breadcrumbs
¾ cup grated Parmesan or Pecorino Romano
4 cloves garlic, finely minced
½ cup fresh Italian parsley, chopped
½ tsp dried oregano
½ tsp black pepper
½ tsp salt
⅓ cup extra-virgin olive oil, plus more for drizzling
1 lemon
1½–2 cups chicken or vegetable broth
Optional: pinch of red pepper flakes
Instructions
1. Prepare the artichokes: Cut off the stems and about 1 inch from the tops. Remove the tough outer leaves and trim the sharp leaf tips. Gently spread the leaves open. Rub the cut surfaces with lemon to prevent browning.
2. Make the filling: In a bowl, combine breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Add olive oil gradually and mix until the crumbs are moist but still loose.
3. Stuff them: Place an artichoke over the bowl and gently separate the leaves. Spoon the breadcrumb mixture between the leaves, working around the entire artichoke. Add a generous spoonful to the center.
4. Cook: Arrange the stuffed artichokes upright in a deep pot or baking dish. Pour broth around them until it reaches about 1 inch up the sides. Drizzle the tops generously with olive oil.
5. Cover and bake: Cover tightly with foil and bake at 375°F (190°C) for 50–70 minutes, depending on their size. They're ready when an outer leaf pulls away easily and the heart is tender.
6. Finish: Remove the foil for the final 10 minutes so the breadcrumb topping becomes beautifully golden. Finish with extra Parmesan, fresh parsley, lemon juice, and a drizzle of good olive oil.
Serve warm and pull off the leaves one at a time, scraping the tender flesh with your teeth until you reach that delicious stuffed heart. ❤️🇮🇹
