May 18, 2015 15

Stuffed Artichokes with Italian Breadcrumbs

Classic, Italian stuffed artichokes.
Stuffed Artichokes with Italian Breadcrumbs | Stuffed artichokes, made with gluten-free Italian breadcrumbs and Pecorino Romano cheese. A classic Italian preparation of artichokes. Easy, cheesy, Italian stuffed artichokes. #artichokerecipes #stuffedartichokes

I’ve been wanting to share this recipe with you.

For a really long time.

But I’ve always struggled with whether or not I should.

Mostly because, I try to keep this space full of creative clean recipes, and these Italian stuffed artichokes are full of cheese and {gluten-free} breadcrumbs and indulgent goodness. But I totally eat these.

And as a wellness blogger and {former} health coach I think it’s important for me to be transparent about my food choices. Because surrounding ourselves with an overload of food rules is exhausting. I think it’s a good thing to worry a little less about what’s healthy or unhealthy and just eat good food that soothes your soul.

And also, I felt like I needed to protect this recipe. It’s a sacred one to me. And it has come to represent everything I know about nourishing and caring for others through food. Almost everything I know about cooking and preparing food was learned from my mother and grandmother and aunts.

From as early as I can remember, I have loved cooking. Working in the kitchen has always felt super natural to me. One of my earliest cooking memories is in the kitchen, wobbling on a chair, wearing an apron far too big for my tiny frame, learning how to make stuffed artichokes. I don’t remember following any recipe, we cooked with our hearts and tasted as we went along. To this day, I still don’t follow a recipe when I make these. But, I’ve gotten some measurements together for all of you.

Artichokes can definitely be intimidating. But once you get to know them there is so much to love. They’re a fairly dirty vegetable. I like to give mine a good soak in a lemon water bath prior to preparing them. This will help loosen any trapped in dirt and/or bugs.

This recipe has also been shared on Food52’s Heirloom column.

Stuffed Artichokes with Italian Breadcrumbs | Stuffed artichokes, made with gluten-free Italian breadcrumbs and Pecorino Romano cheese. A classic Italian preparation of artichokes. Easy, cheesy, Italian stuffed artichokes. #artichokerecipes #stuffedartichokes

Stuffed Artichokes with Italian Breadcrumbs | Stuffed artichokes, made with gluten-free Italian breadcrumbs and Pecorino Romano cheese. A classic Italian preparation of artichokes. Easy, cheesy, Italian stuffed artichokes. #artichokerecipes #stuffedartichokes

Stuffed Artichokes with Italian Breadcrumbs | Stuffed artichokes, made with gluten-free Italian breadcrumbs and Pecorino Romano cheese. A classic Italian preparation of artichokes. Easy, cheesy, Italian stuffed artichokes. #artichokerecipes #stuffedartichokes

Stuffed Artichokes with Italian Breadcrumbs | Stuffed artichokes, made with gluten-free Italian breadcrumbs and Pecorino Romano cheese. A classic Italian preparation of artichokes. Easy, cheesy, Italian stuffed artichokes. #artichokerecipes #stuffedartichokes

Stuffed Artichokes with Italian Breadcrumbs

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Serves 4

MACROS {SEE NOTES}: 9 grams net carbs, 30 grams of fat, 10 grams of fiber, 14 grams of protein

Ingredients

  • 4 medium artichokes
  • 2 lemons
  • 1 cup plain breadcrumbs {see notes}
  • 1 cup grated Pecorino Romano cheese
  • 1 garlic clove, minced
  • 2 tablespoons fresh parsley, chopped
  • sea salt, to taste
  • black pepper, to taste
  • olive oil, for drizzling

Directions

To prepare the artichokes, cut about an inch off the top. Then with kitchen shears snip off the points of each leaf. Cut the stem off so the artichoke can stand on its own. Fill a large bowl with room temperature water, squeeze in the lemon juice and toss the lemons into the bowl. Add the artichokes and submerge them in the water and soak while you prepare your stuffing mixture.

In a separate bowl, combine the breadcrumbs, cheese, garlic, parsley, salt, and pepper.

Take the artichokes out of the water bath and pat them dry.

Stuff each leaf with a spoonful of the breadcrumb mixture, and drizzle each artichoke with olive oil.

Place the artichokes inside and fill the pot with about 1 inch of water. Cover and simmer for about 30 - 40 minutes. Every 5 - 10 minutes check the level of the water adding in more as needed. You do not want too much water or the breadcrumbs will be too soggy. And you do not want too little water or the artichokes could burn. 

The artichokes will be done when you can easily remove a leaf and its meat is very tender. 

Recipe Notes

You can use any kind of breadcrumbs, gluten-free or not. To make this keto-friendly use fine almond flour in place of the breadcrumbs. I have noted the MACROS in the description above for the keto-friendly option. 

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15 Responses to "Stuffed Artichokes with Italian Breadcrumbs"

  1. Reply

    Crista

    May 18, 2015 at 10:43 PM

    I so can relate with you about being hesitant to share different recipes on my blog. One of my most popular blog posts (thanks Pinterest) was a guest post and uses a lot of dairy (my blog is mostly vegan) and it kills me on the inside everyday. But anyway, it’s a recipe that people like and is vegan-friendly so I need to get over it. Also, I was just having a conversation with another blogger about how intimidated we are of artichokes. I need to get over that as well. Thanks for the awesome post, it was encouraging.

  2. Reply

    Kathryn

    May 19, 2015 at 3:36 AM

    I think your balanced and moderated approach to healthful eating is really inspiring (and we need more of it in this world of restriction and rules). So I for one am very thankful to you for sharing this recipe – your photos are stunning!

  3. Reply

    Anna

    May 19, 2015 at 5:22 AM

    These look amazing! I can’t wait to try it at home.

  4. Reply

    Valentina @Hortus

    May 19, 2015 at 6:32 AM

    Beautiful! On my blog I have a very similar recipe that does not include cheese, but cuts of some bread with pine nuts or almonds. I also loved reading the article on Food52! Even though I am mainly dairy-free, I’d love to try these with cheese. Great recipe!

    • Reply

      Sherrie

      May 22, 2015 at 2:55 PM

      It’s definitely worth the cheesy splurge!

  5. Reply

    Sara @ Cake Over Steak

    May 19, 2015 at 12:01 PM

    How sweet! I love that you’re sharing this cheesy-carby family recipe. And these photos are stunners.

  6. Reply

    Millie | Add A Little

    May 19, 2015 at 1:40 PM

    This looks wonderful – so beautiful! Love that this is a family recipe too!

  7. Reply

    lynsey | lynseylovesfood

    May 20, 2015 at 2:48 PM

    I love the back story and I always preach to those I work with on nutrition that there is a cultural side as well as a health side to food. Cooking real food, whether cheese or kale, with loved ones, nourish the soul as well as the body. It is such an important piece that we often forget when we talk about nutrition. Beautiful recipe, beautiful photos and totally inspiring. I’ve never made or eaten a stuffed artichoke. What? How? xo!

    • Reply

      Sherrie

      May 22, 2015 at 2:55 PM

      I mean how healthy can you be if you’re stressed out about what you’re eating all of the time? Right? Thanks for your sentiments, Lynsey. I totally agree!

  8. Reply

    aida mollenkamp

    May 21, 2015 at 11:29 AM

    You know the Italian in me will never 100% give up cheese so I’m all for this recipe!

  9. Reply

    Gina | Running to the Kitchen

    May 26, 2015 at 9:05 AM

    I went on the search for artichokes last week wanting to recreate almost the exact same memories you shared about your large Italian family meals and sadly, three stores didn’t have them. Guess I missed out on artichoke season this year, but I’m saving this for next.

  10. Reply

    Marny CA

    June 21, 2016 at 5:01 AM

    I was diagnosed with gout – in both feet. That took me to the web to find out what foods I could eat. What I found was all the foods I could not eat. If diets told people only the foods that they could have, more people would find the process easier on all levels.
    So, everything in moderation, including seafood, asparagus, legumes, meat, fowl, dairy. I enjoy artichokes stuffed and with lots of butter!

  11. Reply

    Mary

    July 2, 2016 at 5:57 PM

    My mom would make this same recipe, but she would peel the stem and chop it in small pieces and add it to the stuffing mix. It’s like having bits of the heart in the stuffing. Yum!

    • Reply

      Sherrie

      July 2, 2016 at 7:45 PM

      I love that, Mary! I’m gonna have to try that myself sometime.

  12. Reply

    Franky

    March 26, 2018 at 9:06 PM

    These are simply the best!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.