Skip to Content

Stuffed Artichokes

artichoke1Until I met Pete, I had never eaten a whole artichoke. Artichoke hearts, sure, but never the entire thing.

The first time we went to Christmas dinner and they were there, my eyes widened and I was so confused. I needed help.

Now that Pete has made them twice in the last two weeks, I’m a pro. The first time he made it to try out the recipe, the second was for this post.

Stuffed Artichokes

What You’ll Need:

  • 3 artichokes
  • 2 tablespoons olive oil
  • 1.5 cups bread crumbs
  • 1/4 cup Peccorino Romano cheese (or Parmesa)
  • 5 cloves of garlic

What You’ll Do:

artichoke2

Chop off the top of the artichoke. You need to expose the leaves in order to stuff them, so don’t cut too little.

artichoke3

Chop of the thorns. Each leaf has one and you don’t want to eat it. You can use regular scissors to do this, but we used poultry sheers because that’s what we had handy.

artichoke4

Chop off the stem and a little of the base.

artichoke5

You want to chop off enough so that it sits flat. This is super important for when you cook it later.

artichoke6

Punch the garlic. At least, that’s what it always looks like to me. Instead of trying to peel the skin off, Pete always puts a knife on top and slams it with his fist. It crushes the garlic enough so that the skin is easily removed. Also, chop off the base of the clove.

artichoke7

Chop the garlic (and yes, Pete changed knives. He started chopping with a serrated knife and it just wasn’t working so he went to a non-serrated one).

artichoke8 artichoke8a artichoke8b artichoke8c artichoke8d

Put breadcrumbs in a bowl. Add the cheese. Then add the chopped garlic. Drizzle with olive oil. Stir everything until it is mixed.

artichoke9

Begin stuffing. You really want to be careful to get the breading within every leaf. Separate the leaves with a spoon (especially up top). The better you can stuff, the better it tastes.

We didn’t have any extra stuffing, but if you do have some, you can save it and dunk the heart in it when you’re eating.

artichoke9a

Put the artichokes in the pressure cooker for 15 minutes (check your pressure cooker for directions, in case yours varies, but ours requires a small bit of water and high heat).

artichoke9b

Serve warm.

[yumprint-recipe id=’62’]

Follow Lisa Sokolowski @ Drugstore Divas’s board My Recipes on Pinterest.