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Italian Stuffed Artichokes Recipe

Italian Stuffed Artichokes Recipe
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How To Make Italian Stuffed Artichokes

This stuffed artichokes recipe calls for grated cheese and breadcrumbs that are seasoned and stuffed in fresh artichokes. It’s a fun way to eat vegetables.

Preparation: 20 minutes
Cooking: 55 minutes
Total: 1 hour 15 minutes



  • 2artichokes,medium
  • 4cupswater
  • ½lemon
  • 2tspolive oil
  • 2garlic cloves,crushed
  • ¾cupbreadcrumbs,seasoned
  • ¼cuppecorino romano,grated or a good parmesan cheese
  • 1egg white,whisked
  • 1cupchicken broth,fat-free, vegetable broth can be used instead
  • 2ozwhite wine
  • olive oil,spray


  1. Cut the stems and the tops off the artichokes.

  2. Using a scissor, cut off the tips of the leaves and squeeze lemon all over to prevent browning.

  3. In a large pot, fill with 4 cups of water and place artichokes upside down in pot.

  4. Boil for 12 to 14 minutes.

  5. Remove from water and set aside to cool.

  6. When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.

  7. In a small sauté pan, heat oil and sauté garlic for about 2 minutes, until golden.

  8. Remove from heat.

  9. Add breadcrumbs, grated cheese, and egg white and mix well.

  10. Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing.

  11. Spray lightly with olive oil.

  12. Fill the bottom of the baking dish with broth and wine and cover with aluminum foil.

  13. Bake for 40 minutes at 350 degrees F, removing the foil for the last 10 minutes of baking.


  • Calories: 456.88kcal
  • Fat: 22.98g
  • Saturated Fat: 5.76g
  • Monounsaturated Fat: 13.21g
  • Polyunsaturated Fat: 2.79g
  • Carbohydrates: 41.68g
  • Fiber: 4.61g
  • Sugar: 5.71g
  • Protein: 16.89g
  • Cholesterol: 20.76mg
  • Sodium: 788.31mg
  • Calcium: 299.24mg
  • Potassium: 452.50mg
  • Iron: 3.19mg
  • Vitamin A: 17.61µg
  • Vitamin C: 13.89mg
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