Italian Stuffed Artichokes

Prep Time:

20 minutes

Cooking Time:

45 minutes (Covered)



Pot Size:


6 Large Artichokes 2 1/2 cups of Italian seasoned breadcrumbs 2 eggs 1/2 cup of EVOO 3/4 cup of Locatelli Romano grated cheese 1/4 cup of fresh parsley (chopped) 1/8 minced garlic 1/2 tsp of pepper Salt to taste 2 lemons (squeezed)


Wash artichokes in cold salted water. Cut off stems and slice of thin layer from the bottom of each artichoke. With a scissor, cut off each tip of stem of each leaf. Sprinkle each artichoke with squeezed lemon. This is to prevent it from running brown. In a medium size bowl — mix and combine breadcrumbs with eggs, grated cheese, parley, garlic and 1/4 cup of olive oil. Salt and pepper to taste. Stuffing should be crumbly, not sticky. Pick up the artichoke, turn it upside down and then hit it hard on the cutting board to open up the leaves. Now ready to be stuffed with a spoon, begin to place the crumb filling in each area of the leave and in the center. Place each stuffed artichoke in a large pot filled with 2 inches of water, add 1/4 cup of olive oil to the water. Squeeze lemon on top of artichoke. Now you’re going to steam them on a stove top in a covered pot and simmer for 60 minutes.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation

Buon appetito!


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