Stuffed Artichokes

Featured in the May 2015 Hookui.



Stuffed Artichokes

  • 6 cups Italian bread crumbs, divided
  • 1 cup mayonnaise
  • 3 cups grated Parmesan cheese
  • 2 cans of artichoke hearts, drained and roughly chopped
  • 1/4 cup capers, drained
  • 1 bunch Italian parsley, roughly chopped
  • 6 cloves garlic
  • 2 lemons, juiced
  • Salt and pepper, to taste
  • 8 large artichokes, cleaned, trimmed and chokes removed


  1. In a large bowl, mix together 5 cups of bread crumbs, mayonnaise, cheese, artichoke hearts, capers, parsley, garlic and lemon juice; season with salt and pepper.
  2. Add mixture to a food processor and pulse to form a chunky stuffing.
  3. Fill the center of each artichoke with stuffing, spread leaves and press stuffing between them.
  4. Place artichokes on a large baking pan.
  5. Top with remaining bread crumbs.
  6. Pour 1 1/2 cups of water into the bottom of the pan; cover with aluminum foil.
  7. Bake at 350°F for 2 hours or until leaves are tender.
  8. Set oven to broil, remove foil, and brown breadcrumbs, about 3-5 minutes.
  9. Serve warm or at room temperature.

Makes 8 servings.


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