Stuffed Artichokes

Side Dish

Recipe courtesy of Jyl benson, Louisiana Kitchen & Culture

Serves 4

  • 4 large, fresh artichokes
  • 1 can flat anchovies in olive oil
  • 2 cups olive oil
  • 3 cups Italian bread crumbs
  • 2 cups grated Parmesean or Romano cheeese(mix them is OK)
  • 1/2 cup minced parsley
  • 6 cloves garlic minced

Stuffed Artichokes With Parmesan

 Stuffed Artichokes

Click image to enlarge


Pull small leaves from bottom of artichokes. With scissors or sharp knife cut about 1½ inches off top of leaves. Cut stem end off artichoke. Rinse in salted water and drain well.

In a large frying pan, heat olive oil and sauté garlic (be careful not to burn as garlic will turn bitter). Put anchovies and the oil it is packed in in a pan and mash. Add bread crumbs, cheese and parsley, mix well. Let mixture cool so it can be handle by hand when stuffing leaves.

Spread apart leaves of raw artichokes and use a spoon to put filling between leaves. You can do this by hand too.

Put about 1½ inches of water in a pan, place artichokes on a steaming rack, cover the pan, bring water to a boil. Reduce heat to low and let simmer until a leaf can be pulled from near the bottom of an artichoke, about 30 minutes.

Let cool in pan for an artichoke with a moist filling.

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