Food, life, memoir

Mom’s Stuffed Artichokes

Lori

Since I write memoirs, and I discuss cooking with my Italian family in my memoir anthology, here’s some more talk on food.

Don’t know where my mom got this recipe, but I remember it from my childhood and now make it for us at home. It’s really easy to make, but it does take some prep time. This recipe is for two medium to large artichokes. If you’re making more, add ingredients and some prep time.


2 medium to large artichokes
1 garlic clove minced
1 1/3 cups seasoned bread crumbs
1/2 cup grated parmesan cheese
3/4 cup to 1 cup water
1/4 cup lemon juice
water for boiling

Cut stems of artichokes in order to stand them up flat, and cut tips of each leaf.

Mix minced garlic into 3/4 t0 1 cup water.
Mix paremsan in with bread crumbs.

Pour water with garlic into mixture of bread crumbs and cheese. Stir together until pasty.

Fill each leaf of the artichokes with bread crumb mixture.

Fill large pot with two inches of water and 1/4 cup lemon juice. Place artichokes in pot and heat water until boiling. Lower heat to simmer. Cover and cook for 30 to 40 minutes. Check leaves to make sure they are tender. Serve and eat one scrumptious leaf at a time.

Published by Lori

Observer, thinker, learner, analyzer, and author. Love dogs. Enjoy cooking, laughing and spiritual centering.

21 thoughts on “Mom’s Stuffed Artichokes”

  2. Lori, this looks so fabulous! I have very rarely eaten artichokes. Never grew up eating them and always felt tentative. Your blog makes me want to buy them again and be more adventuresome. Thank you.

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    1. Hey Robin, after reading your blog about wordpress problems, I checked my spam. I never think to check it … and here I found your comment. Yours was the only one there that was not spam. I don’t understand what’s going on, but I’m glad I found it. Hope things are clearing up with wordpress.

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  4. Artichokes is a real treat for me .. and not anything I eat very often. Love to dip the leafs in melted butter with lemon juice. This looks really tasty, will put it on file in case I run into some fresh artichokes. Like the sound of the crab fillings too.

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    1. I know a lot of people like crab, I’m not a big fan, but I’m certainly open to trying it. Thanks checking it out and commenting, Viveka. Hope you are feeling better.

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      1. Yes, Thanks – I feel better – had 24 hrs. of self-pity and did a bit of cleaning on Thursday, but not too much *laughter – it helped. It also help to start writing about my “journey” – took the pressures of a bit.

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        1. Yes, I find that it does help to talk about it. I found that through the 2 tough issues I faced in life, it wasn’t until I faced the dark reality and talked about it openly, that I started to move forward. If that makes any sense.

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  5. These look great! And not at all like what I expected. Your photos are helpful–for some reason I was envisioning stuffed artichokes being cut in half and stuffed in the middle–but this looks more fun & like every leaf would be so delicious!

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  6. I boil them first. Then I add an egg and crab meat to seasoned bread crumbs and make a paste of the stuffing. Drizzle the artichokes with olive oil, stuff the leaves and cover with shredded mozzarella and bake for 12 or 15 minutes.

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    1. That is really some stuffing with crab meat. Is it difficult to get the stuffing on the leaves once they are soft? Yours sounds even more filling. A good hearty meal.

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      1. Yes you must be gentle peeling back the leaves but they really ain’t going anywhere and the cheese holds it all together when melted. And then ATTACK ATTACK ATTACK

        Another fav of mine is artichoke and spinach dip as sauce for macaroni. Good hot or cold. I also save the water from boiling the artichokes for rice cooking. Whatta flavor.

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