Stuffed Artichokes

4 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (1)
Stuffed Artichokes
Artichokes are delicious by themselves but when stuffed with garlic, Romano cheese, and Italian breadcrumbs, they’re even better. Steamed until tender with olive oil drizzled over each leaf, this Mediterranean-influenced appetizer has become a Louisiana favorite.

Ingredients

4 servings
  • 4 artichokes
  • 2 cups bread crumbs
  • 2 cups grated Romano Cheese
  • 1 medium head of garlic, minced very fine
  • 1 cup oil
  • Salt and black pepper to taste
  • Parsley to taste, chopped fine

Step-by-Step Instructions

  1. In a medium glass bowl, mix together the bread crumbs, Romano cheese, garlic, parsley, salt and pepper. Set aside for stuffing.
  2. Cut the top (about 1 inch) and the bottom stem from the artichokes. Place in a deep saucepan and mash them down slightly to open the leaves. Equally dividing the filling, fill each leaf from the outside in by using the top of each leaf to hold the stuffing (stuff between the leaves). After stuffing, add 2 to 3 inches of boiling water to the pot and pour the oil over the artichokes.
  3. Over low to medium heat steam the artichokes in the covered pot for 45 minutes. This dish is done when a leaf pulls off easily from the artichoke.

Common Problems and Solutions

Q: How do I know when the artichokes are done?

A: A leaf should pull off easily when gently tugged. If it resists, continue steaming for another 5-10 minutes and check again.

Q: Why is my stuffing falling out?

A: Make sure to mash the artichokes down gently to open the leaves before stuffing, and tuck the breadcrumb mixture deep between the leaves using your fingers or the leaf itself as a guide.

Q: Can I prepare these ahead of time?

A: Yes! Stuff the artichokes up to 4 hours ahead, cover with plastic wrap, and refrigerate. Add 5-10 minutes to the cooking time if starting from cold.

Tips and Techniques

Use Italian-style breadcrumbs for extra flavor, or make your own by adding dried basil, oregano, and garlic powder to plain breadcrumbs. Fresh garlic is key—don’t substitute garlic powder here.

Ingredient Substitutions

  • Romano cheese: Parmesan cheese or Pecorino Romano
  • fresh artichokes: frozen artichoke hearts
  • olive oil: vegetable oil or avocado oil

Equipment Needed

  • deep saucepan or stockpot with lid
  • mixing bowl
  • sharp knife

Historical Context

Stuffed artichokes are a classic Italian-American dish that became popular in Louisiana through the Italian communities in New Orleans. The generous use of garlic and olive oil fits perfectly with Louisiana’s love of bold, assertive flavors.