Italian-Style Stuffed Artichokes

Stuffed artichokes have been a staple in my Italian family for as long as I can remember. We serve them as a side dish at our Feast of the Seven Fishes dinner on Christmas Eve. My Grandma Bonnie always has done them with breadcrumbs, grated Parmesan Cheese and Extra Virgin Olive Oil.  On Thanksgiving a few years back, my Dad had the genius idea of using his stuffed cherry pepper stuffing for the artichokes. It is soooooo delicious, and I also started adding it as a topping for spaghetti squash. Eggplant, peppers–you name it, this will be your go-to stuffing, I promise, it’s that good! My husband, who never liked artichokes, now requests them and they are on the menu each week. The kids also really enjoy the hands on eating of these beauties!

  • 2 Large Artichokes
  • 2 Cups Panko (Can sub gluten-free if needed)
  • 1/4 Cup Uncured Salami or Soppressata chopped or cut with kitchen shears
  • 1/4 Cup Parmesan or Romano Cheese (grated, shredded or a fine dice)
  • 1/4 Cup Kalamata Olives (sliced or chopped)
  • 1/4-1/2 cup extra virgin olive oil to slightly bind the mixture
  • 1 tbs Basil fresh or  (1 tsp dried)
  • 1 tbs Parsley fresh or (1 tsp dried)
  • 1/2 tsp Salt, Pepper, and garlic powder

Cut the stem off the artichoke so that it can stand flat. The stem is a continuation of the heart, so you may steam it along side the artichokes to eat also. If not, you can discard the stem. Trim the tip of each leaf, and gently spread as you make your way around. As you get toward the center, pull the purple small leaves out by twisting and pulling up. You can leave the choke (the little fuzzy part), or scrape it out with a spoon. If you leave it, just be careful to slice it away from the bottom delicious heart because it is not something you want to eat.

Fill a large pot with a few inches of water. Place a steam basket with the artichokes in it. Cover and steam for 40 minutes, or until the leaves are tender.

While the artichokes are steaming, combine all remaining ingredients in a large bowl. Spoon the mixture into the artichokes, being sure that each leaf and the center gets stuffed. You can drizzle with a little extra extra virgin olive oil before baking if you would like.

Bake at 350 for 10-15 minutes until the breadcrumbs are golden.

To eat the amazing deliciousness you’ve created, simply pull each leaf off, and scrape the stuffing off with your teeth. The bottom of each leaf has a little bit of artichoke and should be tender enough for you to scrape off. When you get toward the inner leaves, they are softer, and you can bite the ends off.  I even eat entire leaves if they are soft enough!

Please let me know if you have tried this recipe and what you think!

Buon Appetito!

Sara ~Fresh Foodie Mama~


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