May 18, 2015 16

Stuffed Artichokes

Stuffed Artichokes | @withfoodandlove

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 eats and these stuffed artichokes are cheesy, bread-y carb-y goodness. But I totally eat these, and sometimes in the spring when they are perfectly in season I eat far too many of them {if that were a thing}.

But, as a blogger and health coach and influencer in general 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 sacred to me and it has come to represent everything I know about cooking and nourishing others through food.

Stuffed Artichokes | @withfoodandlove

Stuffed Artichokes | @withfoodandlove

Prior to taking professional cooking classes, almost everything I had known about 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 with the older matriarchs just 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 stuff an artichoke. I don’t remember following any recipe, we cooked with our hearts and tasted as we went along. To this day, I don’t follow a recipe when I make these. But! I’ve gotten some measurements together for all of you.

The moment I bite into a stuffed artichoke, so many memories come flooding back. Most are from my childhood, of sharing meals and experiences with my very large Italian family. Also more recent ones of me making and sharing these with the people in my life that I love the most. If I were to craft up my last meal, stuffed artichokes would be the star. If I want to impress dinner or brunch guests, stuffed artichokes are on the table. They’re comforting and nourishing without being too fussy.

Sure, artichokes can be intimidating, but once you get to know them there is so much to love. They’re also a fairly dirty vegetable. I like to give mine a good soak in a lemon water bath. This will help loosen any trapped in dirt and bugs. Something else to know, their stems are edible! I learned this tip from my Bolognese mother-in-law. However, I do find the stems to be heavily coated with pesticides, so if you can’t find organic artichokes, run a peeler over their skin before you cook them.

Stuffed Artichokes | @withfoodandlove

Stuffed Artichokes | @withfoodandlove

Stuffed Artichokes | @withfoodandlove

Stuffed Artichokes

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

This recipe was originally written for Food52.


  • 4 medium artichokes
  • 2 lemons
  • 1 cup breadcrumbs {gluten-free if necessary}
  • 1 cup grated Romano cheese
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil


  1. To prepare the artichokes, cut about an inch off the top, then with kitchen shears snip off the points of each leaf. Cut away the stem so the choke can stand up on its own. Fill a large bowl with room temperature water, squeeze the juice from the lemons in, add the artichokes and submerge them. Allow them to soak while you prepare your stuffing mixture.
  2. In a separate bowl, combine the breadcrumbs (I used homemade gluten-free breadcrumbs made from pulsing stale gluten-free bread), cheese, garlic, parsley, salt, and pepper.
  3. Take the artichokes out of the bath and dry them as best you can. Stuff each leaf with a spoonful of the cheese mixture. You should have exactly enough stuffing for four medium sized artichokes. Drizzle each with olive oil.
  4. Fill a large pot with about an inch of water and bring it to a gentle simmer. Place the artichokes and cover the pot with a lid. Simmer and steam for about 30 - 40 minutes. Check the level of the water periodically, adding in more as needed. The artichokes will be done when you can remove a leaf with ease and it is tender enough to eat.

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16 Responses to "Stuffed Artichokes"

  1. Reply


    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 every day. 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 friend about how intimidated we are by artichokes. I need to get over that as well.

    Thanks for the awesome post, it was encouraging. I’m headed over to check out the recipe!


    • Reply


      May 22, 2015 at 2:56 PM

      Crista dive in!! I promise it isn’t as hard as it looks :)

  2. Reply


    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!

    • Reply


      May 22, 2015 at 2:55 PM

      Awww thanks so much my friend, xo!!

  3. Reply


    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, and cuts 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! :D

    • Reply


      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 alway 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 one’s, nourishing the soul as well as the body, is such an important piece that we often forget when we talk about nutrition. Beautiful recipe, beautiful photos, and totally inspiring, um, i never made/eaten a stuffed artichoke…. what? how? xo

    • Reply


      May 22, 2015 at 2:55 PM

      You must, you must quickly Lynsey!! Easier to make than it sounds/looks.

  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, 3 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 WWW to find out what foods I could eat. What I found was ALL the foods I could NOT eat. BAH! That is what I think is very wrong with diets – the very idea is *negative* – and if diets told people only the foods that can be eaten, more people would find the process easier on all levels.

    Anyway – back to the gout. The arthritis doctor said to me: Throw away the list.

    I said ‘What!? what then can I eat?’

    His response: You can eat everything — in Moderation.


    So, that’s what I do (along with the Rx for gout) One never ever wants to get a flare up! Everything in moderation, including seafood, asparagus, legumes, meat, fowl, dairy. I enjoy artichokes stuffed and with lots of butter!

  11. Reply


    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


      July 2, 2016 at 7:45 PM

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

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