Stuffed Artichoke

IMG_2059As we continue to roll through spring, I’ve been having fun coming up with recipes using fresh, seasonal fruits and veggies. A great spring vegetable is the artichoke because artichokes are so versatile! You can whip them into a dip, eat just the hearts, or (like in this recipe) stuff them with bread crumb goodness. One artichoke can serve about four people, so prepare a couple for your next party or family gathering! They’re a fairly filling appetizer and are great when served before a fish or meat dish. Enjoy!



  • 2 large artichokes
  • 1/2 C plain bread crumbs
  • 1/4 C chopped, fresh parsley
  • 1/4 C grated parmesan cheese
  • 2 garlic cloves, very finely chopped
  • 2 T fresh lemon juice
  • 2 T olive oil
  • melted butter for serving


  1. Trim the top 1 inch of off artichokes.
  2. Trim the pointed tops off of the remaining artichoke leaves with scissors.
  3. Cut off bottom stem so the artichoke can stand upright. Gently spread the leaves apart.
  4. Mix bread crumbs, parsley, cheese, garlic, lemon juice and olive oil in a medium bowl.
  5. Lightly stuff the gaps in the artichoke leaves with the bread crumb mixture.IMG_2046
  6. Continue until all leaves are filled. Place artichokes in a pot just large enough to hold them upright.
  7. Fill pot with 1 inch of water. Cover and simmer over medium-low heat for approximately 45 minutes.
  8. Add more water if necessary to prevent scorching. Artichokes are done when the leaves can be removed easily.
  9. Serve warm with melted butter.IMG_2048

Enjoy this spring!

  1. IMG_2059

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