Carciofi Stuffed Artichokes

No Recipe Photo Available

Cuisine: ,


  • 4 large artichokes
  • 1 loaf Italian bread (just the white moistened with water torn into small pieces)
  • 2-3 cloves garlic minces
  • 1 cup grated Romano cheese
  • 1 cup chopped Italian parsley
  • 1/4 to 1/2 tsp ground black pepper
  • 1 egg beaten
  • 4 TBS olive oil
  • Salt as desired


  1. Prepare artichokes by cutting the bottom stem (so that it can set flat) and slicing 1/2 to 3/4" off the top of the artichoke. With scissors, trim the tips off each leaf .
  2. Push the leaves back and remove the choke or center part of the artichoke with a small spoon.
  3. Mix all the other ingredients together in a large bowl to create the stuffing.
  4. Place stuffing in center of each artichoke and in between leaves.
  5. Place stuffed artichokes in large Dutch oven type pan with approximately 1 inch of water and 2 TBS olive oil.
  6. Cook covered for approximately 1 hour or until tender.
  7. Check often because water will evaporate. Serve warm. Artichokes can easily be reheated.
Presented by: