Italian-Stuffed Artichokes
PREP TIME: 30 minutes

There are as many recipes for stuffed artichokes as there are Italian families in New Orleans. This is one of those easy and traditional favorites. Feel free to remove the center leaves and stuff the cavity. Or, you may wish to leave them in, steam the artichoke and pull out the center leaves and eat with olive oil and vinegar.


  • 6 large artichokes
  • 6 lemon slices
  • ½ pound smoked bacon, sliced
  • 10 cups Italian style breadcrumbs
  • 1 ½ cups Parmigiano Reggiano cheese, grated
  • 1 ½ cups Pecorino Romano cheese, grated
  • 1 cup green onion, thinly sliced
  • ½ cup parsley, minced
  • ½ cup garlic minced
  • 2 tbsps. salt
  • 1 tbsp. freshly ground black pepper
  • 1 tbsp. cayenne pepper
  • 2 tbsps. chopped basil
  • 3 cups extra virgin olive oil

Using scissors snip off the prickly end of each artichoke leaf. Using a paring knife slice off the stem end of each artichoke so that they sit up straight. Rub a lemon on the cut ends to prevent browning. Fry the bacon until crisp and drain. Crumble bacon into a large bowl, and add in the breadcrumbs, cheese, green onions, parsley, garlic, seasonings, and 1 ½ cups of olive oil. Using your hands blend the ingredients thoroughly. Beginning at the top of the artichoke spread the leaves as much as possible and pack in a generous amount of stuffing. Contunine around the artichoke until all leaves are completely filled down to the bottom. ( Note: It is always best to stuff the artichokes inside the bowl of stuffing so that the excess breading falls back into the bowl. Tap each artichoke gently to let any loose stuffing fall off. Stand artichokes in a roasting pan or canning pot just large enough to hold them in a single layer. Add water to a depth of 1 inch. Pour 1/4 cup of olive oil in a slow stream over each artichoke, allowing it to seep in. Top each artichoke with a slice of lemon. Bring the water to a rolling boil, reduce to simmer, cover and steam the artichokes until the leaves pull off easily, at least one hour. Check the water level often and add more if necessary. Serve hot or warm. The stuffed artichokes can be prepared in advance and reheated before serving. If you would like, sprinkle grated Parmigiano Reggiano cheese over the top and place briefly under a broiler until cheese melts and begins to brown.

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