Orleanian Artichokes

4 servings Prep: 15 m Cook: 45 m Total: 1 h Intermediate
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This New Orleans-style stuffed artichoke recipe features whole artichokes with a creamy blue cheese and cream cheese filling, inspired by the famous stuffed artichokes sold at Central Grocery in the French Quarter. Tangy, rich, and perfect for a special appetizer.

Ingredients

4 servings
  • 4 artichokes
  • 1 tsp salt
  • 1 (3 oz) package cream cheese
  • 3 oz blue cheese
  • 1 tsp lemon juice
  • 1/4 tsp garlic juice
  • 1 tbsp vinegar
  • 3 tbsp sherry
  • Dash of hot sauce

Step-by-Step Instructions

  1. Wash the artichokes. Cut off stems at base and remove small bottom leaves. Trim tip off of leaves and trim the tip, about one inch from the top of the artichoke. Stand the artichoke upright in a deep saucepan large enough to hold snugly. Add 1 teaspoon of salt and 2 to 3 inches of boiling water and cover. Simmer 35 to 45 minutes or until base may be pierced easily with a fork; adding boiling water if needed. Turn artichokes upside down to drain and cool.
  2. Spread leaves gently and remove choke (the cluster of florets in the center of the artichoke) from the center of the artichokes with a metal spoon. Discard chokes and set artichokes aside.
  3. Place the remaining ingredients (cream cheese, blue cheese, lemon juice, garlic juice, vinegar, sherry, hot sauce) and salt to taste in a mixing bowl and beat with a mixer at high speed until smooth and creamy. Spoon the cheese mixture into the center of each artichoke and between the leaves. Serve chilled or at room temperature.

Common Problems and Solutions

Q: How do I know when the artichoke is done cooking?

A: The base should be tender enough to pierce easily with a fork, and the outer leaves should pull off easily. If they're still tough after 45 minutes, continue cooking and check every 5 minutes.

Q: What is the choke and why do I need to remove it?

A: The choke is the fuzzy, inedible cluster of immature florets in the center of the artichoke. It must be removed to create space for the filling and because it's unpleasant to eat. Scoop it out gently with a metal spoon after cooking.

Q: Can I make these ahead of time?

A: Yes! These are actually great make-ahead appetizers. Cook the artichokes, fill them with the cheese mixture, cover, and refrigerate for up to 24 hours before serving.

Tips and Techniques

The artichokes will continue to absorb flavor as they sit, so don’t hesitate to make these a few hours ahead. For easier eating, you can trim the sharp tips off each leaf with kitchen scissors before cooking.

Ingredient Substitutions

  • blue cheese: gorgonzola or feta cheese
  • sherry: dry white wine or vermouth
  • garlic juice: 1 clove garlic, minced, or 1/4 tsp garlic powder

Equipment Needed

  • Deep saucepan or stockpot (large enough to hold 4 artichokes upright)
  • Electric mixer or hand mixer
  • Metal spoon (for removing choke)
  • Kitchen scissors (optional, for trimming leaf tips)

Historical Context

Central Grocery in the French Quarter has been a New Orleans institution since 1906, serving the city’s Italian-American community and tourists alike with traditional Italian specialties adapted to Louisiana tastes.