Generational Italian Stuffed Artichokes
This delightful recipe for Italian Stuffed Artichokes is a cherished family tradition, passed down through generations of my Mother's large Italian family. Growing up, my mother took pride in preparing these beautiful artichokes, carefully cleaning, trimming, and stuffing them with a flavorful mixture that would please any palate. Now, I share this recipe with my husband, who appreciates not only the delicious taste but the love woven into every bite. As I prepare this dish, I envision one day teaching my own daughter the same craft; it is a ritual filled with laughter and connection to our roots. This hearty and savory dish pairs perfectly with a side salad, making it an ideal main course for family gatherings or cozy dinners. With its burst of flavors and textures, these stuffed artichokes are sure to become a classic in your household as they have in mine.
N/A
Servings
200
Calories
8
Ingredients
Ingredients
Fresh Artichokes
4 (medium, cleaned and trimmed)
Italian Style Breadcrumbs
2 - 3 cups (dry)
Parmesan Cheese or Romano Cheese
2 - 3 tablespoons (grated)
Dried Parsley
1 tablespoon (dried)
Garlic Salt
1 teaspoon (to taste)
Fresh Ground Black Pepper
1/2 teaspoon (to taste)
Extra Virgin Olive Oil
1/4 cup (for breadcrumb mixture)
Extra Virgin Olive Oil
1 - 2 tablespoons (for drizzling)
Instructions
1
Start by rinsing the artichokes thoroughly under cold water, gently tugging the leaves outward to loosen them slightly for the filling.
2
Trim the stems so that the artichokes can sit upright on a flat surface, ensuring stable cooking.
3
Using kitchen scissors, trim off the pointed tips of each leaf to avoid any sharp edges.
4
In a large mixing bowl, combine the Italian breadcrumbs, grated cheese (parmesan or romano), dried parsley, garlic salt, and fresh ground black pepper. Stir well to ensure even distribution of the ingredients.
5
Gradually add the extra virgin olive oil to the breadcrumb mixture, stirring continuously until the mixture is moistened and sticks together. Adjust the amount of oil as needed based on the dryness of the breadcrumbs.
6
Begin stuffing each artichoke starting from the bottom, carefully filling each leaf with the breadcrumb mixture. Shake off any excess stuffing as you go to prevent overcrowding.
7
After filling each artichoke, arrange them upright in a large baking pan. Add enough water to the bottom of the pan to create a depth of 1/2 to 1 inch.
8
Drizzle a little extra virgin olive oil over the tops of the stuffed artichokes to enhance their flavor while baking.
9
Cover the pan tightly with heavy-duty aluminum foil to trap steam and ensure thorough cooking.
10
Bake in a preheated oven at 375°F (190°C) for approximately 60 to 80 minutes, depending on the size of the artichokes. They are done when the outer leaves can be easily pulled away.
11
Once cooked, allow the artichokes to cool for about 10 minutes before serving. Enjoy your delicious creation with family and friends!
Nutrition Information
12g
Fat
22g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Generational Italian Stuffed Artichokes?
They are a cherished family recipe passed down through generations, featuring fresh artichokes stuffed with a savory mixture of Italian breadcrumbs, cheese, and herbs.
How many artichokes does this recipe serve?
The recipe is designed for 4 medium-sized fresh artichokes, which can serve as a hearty main course or a side dish.
What type of breadcrumbs should I use?
The recipe calls for 2 to 3 cups of dry Italian style breadcrumbs to ensure the traditional flavor profile.
Which cheeses are recommended for the stuffing?
You can use either grated Parmesan cheese or Romano cheese, requiring about 2 to 3 tablespoons.
How do I prepare the artichokes for stuffing?
Rinse them under cold water, trim the stems so they stand upright, and use kitchen scissors to snip off the sharp pointed tips of each leaf.
Why do I need to tug the leaves outward?
Gently pulling the leaves outward helps loosen them, making it easier to fill each leaf with the breadcrumb mixture.
What is the oven temperature for baking?
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking these stuffed artichokes.
How long do the artichokes need to cook?
They should bake for approximately 60 to 80 minutes, depending on the size of the artichokes.
How do I know when the artichokes are done?
The artichokes are fully cooked when the outer leaves can be easily pulled away from the base.
Why is water added to the baking pan?
Adding 1/2 to 1 inch of water to the pan creates steam, which helps cook the artichokes thoroughly and keeps them moist.
Do I need to cover the pan while baking?
Yes, covering the pan tightly with heavy-duty aluminum foil is essential to trap the steam needed for cooking.
What is the nutritional information per serving?
Each serving contains approximately 200 calories, 12g of fat, 22g of carbohydrates, and 5g of protein.
How much olive oil is used in the stuffing?
The stuffing requires 1/4 cup of extra virgin olive oil, plus more if needed to ensure the mixture is moist and sticks together.
Is there a final step before putting them in the oven?
Yes, you should drizzle 1 to 2 tablespoons of extra virgin olive oil over the tops of the stuffed artichokes to enhance their flavor.
What seasonings are in the breadcrumb mixture?
The mixture includes 1 tablespoon of dried parsley, 1 teaspoon of garlic salt, and 1/2 teaspoon of fresh ground black pepper.
Can I adjust the salt and pepper?
Yes, the garlic salt and fresh ground black pepper can be adjusted to your personal taste.
How should I start the stuffing process?
Begin stuffing from the bottom of the artichoke and work your way up, carefully filling each leaf.
Should I let them cool after baking?
Yes, allow the artichokes to cool for about 10 minutes before serving to ensure the flavors settle.
Is this recipe considered a main course?
While it can be a side, the recipe description identifies it as an ideal main course, especially when paired with a side salad.
What are the primary flavor notes of this dish?
The dish is described as savory, hearty, and full of traditional Italian flavors from the garlic, cheese, and olive oil.
Is this recipe suitable for family gatherings?
Yes, it is specifically noted as a classic for family gatherings and cozy dinners.
What is the purpose of trimming the stems?
Trimming the stems ensures the artichokes can sit upright and stable on a flat surface during the baking process.
Can I use fresh parsley instead of dried?
While the recipe calls for dried parsley, fresh parsley can often be substituted, though it may change the moisture levels of the stuffing.
How do I prevent the stuffing from being too dry?
Gradually add the olive oil while stirring until the breadcrumbs are moistened and can stick together.
What tags are associated with this recipe?
Tags include italian, stuffed artichokes, vegetable dish, family recipe, comfort food, healthy, savory, and traditional.
Does this recipe contain any fiber?
While artichokes are high in fiber, the provided nutrition data for this specific recipe version lists fiber as null.
Is there any cholesterol in this recipe?
The cholesterol content is not specified in the provided nutritional data.
What type of oil is best?
Extra virgin olive oil is recommended for both the stuffing mixture and the final drizzle.
How many ingredients are in this recipe?
There are 8 distinct ingredient entries, including the artichokes, breadcrumbs, cheese, and seasonings.
What is the history of this recipe?
It is a cherished tradition from the author's mother's large Italian family, representing a connection to their roots and family heritage.