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Italian Stuffed Artichokes

Crispy toasted bread crumbs and grated Pecorino cheese transform seasonal artichokes into an Italian classic perfect as a side to Easter dinner.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
451 calories per serving


> 1 lemon
> 4 fresh artichokes
> 5 slices white bread
> 1 (0.75 oz) pkg fresh thyme
> 1 cup grated Pecorino cheese
> 1 tbsp minced garlic
> 2 tbsp butter, room temperature
> 4 tbsp extra virgin olive oil


Bring a pot of water to a boil. Zest and juice the lemon. Add the juice to the boiling water and set the zest aside. Cut the stems off the artichoke and cut 1 inch off the top to create a flat edge. Place artichokes in the boiling water and cook until tender, 25 min.
Meanwhile, lightly toast the bread. Remove the woody stems from thyme and finely chop the leaves. Add the lemon zest, bread, cheese, thyme, garlic, butter, and oil to a food processor and season with salt (in moderation) and pepper. Pulse the mixture to combine until breadcrumbs form.
Turn the broiler on. Carefully remove the artichokes from the water and drain. Place on a baking sheet and top with breadcrumb mixture. Broil on high until golden brown.


For added zing, add 1 tbsp drained capers.

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