Stuffed Artichoke

Side Dish

Recipe courtesy of Williams-Sonoma's New Orleans version of their "Authentic Recipes Celebrating the Foods of the World"

Serves 4


  • 2 cups fresh bread crumbs, preferably from French bread
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh Italian parsley
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh oregano
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • sea salt and freshley ground pepper to taste
  • 2 large artichokes, about 1/2 pound each
  • 1 lemon wedge plus 2 thin lemon slices
  • juice of 1 lemon

Classic New Orleans Stuffed Artichokes

Classic New Orleans Stuffed Artichokes

Click image to enlarge.


In a bowl, stir together the bread crumbs, Parmesan, parsley, thyme, and oregano. In a small frying pan over medium-low heat, warm the olive oil. Add the garlic and sauté until tender and fragrant but not at all browned, 2-3 minutes. Add to the bread crumb mixture, tossing to blend well. Season generously with salt and pepper. Set aside.

Using a stainless-steel knife, cut off the top 2 inches from 1 artichoke. Immediately rub the cut edges with the lemon wedge to prevent discoloration. Trim off the stem, flush with the bottom, so that the artichoke will stand upright on a plate. Pull off the small dark leaves around the base, and then use kitchen shears to clip the thorny points from all the other leaves. Rub the cut edges with the lemon wedge. Using a spoon, scoop out the feathery "choke" at the center of the artichoke. Repeat with the remaining artichoke.

Starting at the center, pack half of the bread crumb mixture into the scooped out center and between the rows of leaves of one artichoke. (It helps to have one person to spread the leaves while another spoons in the bread crumbs.) Repeat with the second artichoke, then top each with a lemon slice (optional).

Stand the stuffed artichokes in a nonreactive pot. Add water to a depth of 1 inch and the juice of 1 lemon. Cover the pot, place over high heat, bring to a boil, and then reduce the heat to low. Begin checking for doneness after 30 minutes. The artichokes are done when you can easily pull out a leaf and the bottoms are easily pierced with the tip of a knife.

Remove the artichokes from the pot and let stand for at least 10 minutes before serving warm or at room temperature.

Each artichoke serves two - lemon slice garnish is optional.

Note: A long forgotten piece of trivia. Artichokes were grown in New Orleans where the warehouse district is now. Back in the 1700's.

Louisiana Recipes Weekly


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