Stuffed Artichokes

4 Servings


  • 4 artichokes medium size

  • 1 cup bread crumbs

  • 1 clove garlic chopped

  • 2 anchovy fillets chopped (optional)

  • 1 tablespoon fresh parsley chopped (or dry parsley)

  • 4 tablespoons Parmesan cheese

  • salt and pepper to taste

  • 1/4 cup olive oil

  • 1 cup cold water


  • Wash and remove large out leaves around base.

  • Cut off stems and with a pair of scissors trim point 1 1/2” down from the top.

  • Spread leaves apart gently.

  • Combine crumbs, garlic, anchovies, parsley, cheese, salt and pepper and oil, and mix thoroughly.

  • Place crumb mixture

  • between loosened artichoke leaves.

  • Stand artichokes straight up in saucepan, and pour water into pan from side, so not to pour over the artichokes.

  • Cover pan and simmer until leaves pull off easily: about 1/2 hour.

  • If further cooking time is needed (some artichokes are tougher than others), make sure water has not evaporated too much.

  • Add more if needed and cook until done.

  • Lift our gently and serve hot.

Category: Vegetables