Italian Stuffed Artichoke Recipe

By: Sheila Reynolds

This Stuffed Artichoke recipe is as delicious as it is beautiful. This italian inspired recipe can be served as an appetizer or can stand on it's own as the main event of your meal. It also is a great way to impress your dinner guests.

Italian Stuffed Artichoke Recipe


4 artichokes
3 cloves garlic
1 cup parsley
1 cup mint, plus more for garnish
1 cup grated Romano
4 slices of stale white bread, pulsed
Pine nuts
Olive oil, to taste
Salt, to taste
3 lemons, sliced


1. Remove the pointed tips from the artichoke leaves with kitchen shears and cut the stems so that the artichokes sit flat. Scoop out the center of each artichoke with a melon baller. Rinse thoroughly with water and place in a large, deep stock pot.
2. Combine the garlic, parsley, mint, cheese, and bread. Wet with olive oil until it comes together, and season with salt. Fill each artichoke.
3. Add water to the pan, enough to come up to the upper third of the artichokes, and squeeze in the juice of three lemons. Bring to a boil; reduce to a simmer and cook, covered, for 30 minutes.
4. Garnish with pine nuts and mint before serving.

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