Stuffed Artichokes with Italian Breadcrumbs

MACROS {SEE NOTES}: 9 grams net carbs, 30 grams of fat, 10 grams of fiber, 14 grams of protein
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4


  • 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


  • 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. 


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.