Italian Stuffed Artichokes Recipe (Sicilian Style)

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Italian Stuffed Artichokes Recipe (Sicilian Style)– rich flavors of a savory breadcrumb and Pecorino Romano cheese stuffing, expertly blended with garlic, fresh parsley, and extra-virgin olive oil all cooked inside a steamed-tender artichoke! A classic Italian recipe you will love.

Serve with a side of homemade bread. Enjoy with seared lamb steaks.

Cooked artichokes on a platter with lemon wedges on the side. small plates on the side.
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Best Stuffed Artichokes

It is a delicious and classic Italian dish. I know you’ll love them as much as we do! This dish is versatile and can be served as a side dish or a light main course. It’s great for Sunday dinner, special occasions, or appetizers.

  • Rich Flavors: The combination of Pecorino Romano cheese, garlic, breadcrumbs, and olive oil creates a rich and savory stuffing that infuses the artichokes with delicious flavors.
  • Mediterranean Freshness: Using fresh parsley and extra-virgin olive oil brings a Mediterranean freshness to the dish. It’s a burst of aromatic and herbal notes that enhance the overall eating experience.
  • Sicilian Tradition: This recipe follows Sicilian culinary traditions, showcasing the regional flavors and culinary techniques that make Sicilian cuisine unique and beloved.

This yummy recipe brings the warmth and tradition of Italian cooking to your table. You’ll also see our Italian artichoke soup. See more: Traditional Italian Easter Menu.

Cooked artichokes on a platter with lemon wedges on the side. Parsley on top.

Simple Ingredients

Made with simple pantry staples and a few fresh ingredients makes this amazing artichoke recipe.

ingredient shot.
  • Artichokes: Look for ones with tightly packed leaves, and trim them to have a flat base so they can stand upright.
  • Breadcrumbs: Use Italian-style breadcrumbs for the stuffing. They add a crispy texture and absorb the flavors well.
  • Pecorino Romano Cheese: This is a hard and salty Italian cheese made from sheep’s milk. It adds a rich, savory flavor to the stuffing.
  • Fresh Parsley: Chopped fresh parsley adds freshness and a hint of earthiness to the stuffing.
  • Garlic: Minced garlic brings a robust and aromatic flavor to the stuffing, enhancing the dish’s overall taste.
  • Extra-Virgin Olive Oil: Use high-quality extra-virgin olive oil for the stuffing and drizzling of the artichokes. It contributes to the richness of the dish.
  • Salt and Black Pepper: Season the stuffing with salt and black pepper to taste. These spices bring out the flavors of the other ingredients.
  • Lemon Wedges: Serve the stuffed artichokes with lemon wedges on the side. Squeezing lemon over the artichokes adds a bright and citrusy element, balancing the richness.

See the recipe card for quantities.

How to Make Italian Stuffed Artichokes

See how to make the artichokes with these step-by-step photo instructions. The recipe card is at the bottom of the post.

how to make stuffed artichokes step-by-step photos- preparing the artichokes.

Prepare the Whole Artichokes: Trim the stems of the artichokes so they can stand upright. Remove tough outer leaves and trim the tips of the remaining leaves.

how to make stuffed artichokes step-by-step photos- taking off the outer layers of the artichoke.

Cut off the top third of each artichoke and use kitchen scissors to snip the thorny tips of the remaining leaves. Spread the leaves open slightly to make room for the stuffing.

how to make stuffed artichokes step-by-step photos- making the topping to but in the artichoke.

Prepare the Stuffing: In a large bowl, combine breadcrumbs, grated Pecorino Romano cheese, chopped parsley, minced garlic, and a generous pinch of salt and black pepper.

how to make stuffed artichokes step-by-step photos- mixing the filling for the artichoke.

how to make stuffed artichokes step-by-step photos- adding olive oil to the filling of the artichoke.

Drizzle in the olive oil and mix until the stuffing has a slightly moist, crumbly texture.

how to make stuffed artichokes step-by-step photos- mixing the filling.

how to make stuffed artichokes step-by-step photos- filling the artichokes with the crumb filling.

Stuff the Artichokes: Using a spoon, stuff the breadcrumb mixture between the leaves of each artichoke.

how to make stuffed artichokes step-by-step photos- filling the artichokes with the crumb filling.

Press the stuffing into the leaves to ensure it holds together. Add as much stuffing between the stems and leave some to sprinkle on top of each. 

how to make stuffed artichokes step-by-step photos- placing artichoke in pot with water to cook.

Cook the Artichokes: Place the stuffed artichokes in a large pot or Dutch oven. Add enough water to the pot to reach halfway up the artichokes. Drizzle a generous amount of olive oil over the top of the artichokes and season with salt. Cover the pot and simmer over medium-low heat for about 60 minutes, or until the leaves are tender and easily pull away.

how to make stuffed artichokes step-by-step photos- cooked artichokes in pot with filling.

Serve: Once cooked, let the artichokes cool slightly before serving. Transfer to a serving dish or deep baking dish to serve. Sprinkle with fresh chopped parsley. Serve with lemon wedges on the side for squeezing over the artichokes.
Note: Don’t eat the fuzzy choke in the center of the artichoke :). Cut the heart of the artichoke that is at the bottom of the artichoke- it is the most tender part!

Cooked artichokes on a platter with lemon wedges on the side. Parsley on top.

Sicilian-style stuffed artichokes exude a sense of elegance with a homey appeal. It’s a dish that can elevate a meal, whether it’s a weekday dinner or a festive celebration. Enjoy!

Substitutions

If you find yourself missing certain ingredients or want to make substitutions for dietary reasons, here are some ideas for ingredient substitutions:

  • Breadcrumbs: Substitute regular breadcrumbs with panko for a lighter and crunchier texture. For a low-carb option, use almond flour or crushed pork rinds.
  • Pecorino Romano Cheese: Replace Pecorino Romano with Parmesan cheese if you prefer a milder flavor. For a vegan option, use nutritional yeast for a cheesy taste.
  • Fresh Parsley: Swap fresh parsley with fresh basil, cilantro, or dill for a different herbaceous flavor.
  • Garlic: If you’re not a fan of garlic, you can omit it altogether or use garlic powder for a milder taste.
adding lemon to the artichoke before eating.

Variations

You can always experiment with variations to suit your taste or add a creative twist. Here are some ideas:

  • Mediterranean Inspired: Enhance the stuffing with chopped sun-dried tomatoes, Kalamata olives, and crumbled feta cheese for a Mediterranean flavor profile.
  • Herb-infused Stuffing: Add fresh herbs to the stuffing, such as basil, oregano, thyme, or Italian seasoning, to give it an herbaceous kick. Add lemon juice and lemon zest to the filling for a citrus addition.
eating a piece of the artichoke with the filling in it.

Equipment

Large, heavy-bottomed pot for cooking the artichokes.

How to Store and Reheat

Store: Refrigerate leftover Sicilian-style stuffed artichokes in an airtight container within two hours of cooking. They can be stored in the refrigerator for 2-3 days.

Reheat: To reheat, place the stuffed artichokes in a covered dish in the oven at 350°F (180°C) for about 15-20 minutes or until heated through. Alternatively, microwave them in short intervals, checking for doneness between intervals.

eating a piece of the artichoke with the filling in it.

Top tips for best results

To achieve the best results when making Sicilian-style stuffed artichokes, consider the following tips:

  • Choose Fresh Artichokes: Select fresh, large artichokes with tightly packed leaves and vibrant green color: the fresher the artichokes, the better the flavor and texture.
  • Proper Trimming: Trim the artichokes properly, removing tough outer leaves and snipping the thorny tips. Trim the stems so the artichokes can stand upright.
  • Use High-Quality Ingredients: Opt for high-quality Italian-style bread crumbs, Pecorino Romano cheese, and extra-virgin olive oil. Fresh, quality ingredients will enhance the overall taste of the dish.
  • Mix the Stuffing Thoroughly: Ensure the stuffing ingredients are mixed thoroughly to distribute flavors evenly. Combining breadcrumbs, cheese, parsley, garlic, and olive oil should create a well-balanced, moist stuffing.
  • Pack the Stuffing Firmly: Press the mixture firmly between the leaves when stuffing the artichokes. This helps the stuffing hold together and creates a cohesive dish.
  • Drizzle Olive Oil: Drizzle olive oil over the stuffed artichokes before cooking. This adds flavor and helps keep the stuffing moist during the cooking process.
  • Simmer Gently: Simmer the stuffed artichokes gently over medium-low heat. Simmering them allows the flavors to meld and the leaves to become tender without falling apart.
  • Check for Doneness: Test for doneness by gently pulling a leaf from the artichoke. It should come off easily, indicating that the leaves are tender and cooked.

FAQs

How can I tell if the artichokes are done cooking?

The leaves should pull away easily, and the base of the leaves should be tender. If unsure, test by gently pulling a leaf near the center of an artichoke.

How do you eat an artichoke?

Pull off individual leaves, dip in sauce, and scrape the soft, edible part with your teeth. Discard tougher parts. Repeat until you reach the heart. Cut the heart into bite-sized pieces and enjoy!

Is it better to bake or boil artichokes?

Boiled artichokes may have a softer texture and a milder flavor than baked ones.

Looking for other Italian recipes? Try these:

Serving Suggestions

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Italian Stuffed Artichokes Recipe (Sicilian Style)

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5 from 2 reviews

Italian Stuffed Artichokes Recipe (Sicilian Style)– rich flavors of a savory breadcrumb and Pecorino Romano cheese stuffing, expertly blended with garlic, fresh parsley, and extra-virgin olive oil all cooked inside a steamed-tender artichoke! A classic Italian recipe you will love.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 large artichokes
  • 1 1/2 cups breadcrumbs (preferably plain Italian-style)
  • 1 1/2 cup grated Pecorino Romano cheese
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving

Instructions

  1. Prepare the Whole Artichokes: Trim the stems of the artichokes so they can stand upright. Remove tough outer leaves and trim the tips of the remaining leaves. Cut off the top third of each artichoke and use kitchen scissors to snip the thorny tips of the remaining leaves. Spread the leaves open slightly to make room for the stuffing.
  2. Prepare the Stuffing: In a large bowl, combine breadcrumbs, grated Pecorino Romano cheese, chopped parsley, minced garlic, and a generous pinch of salt and black pepper. Drizzle in the olive oil and mix until the stuffing has a slightly moist, crumbly texture.
  3. Stuff the Artichokes: Using a spoon, stuff the breadcrumb mixture between the leaves of each artichoke. Press the stuffing into the leaves to ensure it holds together. Add as much stuffing between the stems and leave some to sprinkle on top of each. 
  4. Cook the Artichokes: Place the stuffed artichokes in a large pot or Dutch oven. Add enough water to the pot to reach halfway up the artichokes. Drizzle a generous amount of olive oil over the top of the artichokes and season with salt. Cover the pot and simmer over medium-low heat for about 50-60 minutes or until the leaves are tender and easily pull away. The cooking time will vary slightly depending on the size. 
  5. Serve: Once cooked, let the artichokes cool slightly before serving. Transfer to a serving dish or deep baking dish to serve. Sprinkle with fresh chopped parsley. Serve with lemon wedges on the side for squeezing over the artichokes.
  6. Note: Don’t eat the fuzzy choke in the center of the artichoke :). Cut the heart of the artichoke that is at the bottom of the artichoke- it is the most tender part!

Enjoy your Sicilian-style stuffed artichokes!

Notes

    • Choose Fresh Artichokes: Select fresh, large artichokes with tightly packed leaves and vibrant green color: the fresher the artichokes, the better the flavor and texture.

    • Proper Trimming: Trim the artichokes properly, removing tough outer leaves and snipping the thorny tips. Trim the stems so the artichokes can stand upright.

    • Use High-Quality Ingredients: Opt for high-quality Italian-style bread crumbs, Pecorino Romano cheese, and extra-virgin olive oil. Fresh, quality ingredients will enhance the overall taste of the dish.

    • Mix the Stuffing Thoroughly: Ensure the stuffing ingredients are mixed thoroughly to distribute flavors evenly. Combining breadcrumbs, cheese, parsley, garlic, and olive oil should create a well-balanced, moist stuffing.

    • Pack the Stuffing Firmly: Press the mixture firmly between the leaves when stuffing the artichokes. This helps the stuffing hold together and creates a cohesive dish.

    • Drizzle Olive Oil: Drizzle olive oil over the stuffed artichokes before cooking. This adds flavor and helps keep the stuffing moist during the cooking process.

    • Simmer Gently: Simmer the stuffed artichokes gently over medium-low heat. Simmering them allows the flavors to meld and the leaves to become tender without falling apart.

    • Check for Doneness: Test for doneness by gently pulling a leaf from the artichoke. It should come off easily, indicating that the leaves are tender and cooked.

  • Author: Elena
  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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3 Comments

  1. A neighbor in New Orleans used to make stuffed artichokes for us when we were first married 57 years ago and we loved them. I have never had any since and I have looked for them at restaurants. This is the first time I have even seen a recipe for them so I tried Elena’s recipe. They were easy! And oh so delicious!! Thank you! Five stars for sure!! A real winner.