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stuffed baby artichokes

Stuffed Baby Artichokes

  • Author: Joe
  • Yield: Serves 4 as a side dish 1x


  • 10 or so baby artichokes (with stems attached if available)
  • Lemon juice or white wine vinegar (approx. 1/2 cup)
  • ½ cup dry plain or panko breadcrumbs
  • 2 tbsp grated Pecorino Romano
  • 3 oil-packed anchovies, chopped into very small pieces to almost a paste
  • One bunch Italian parsley, finely chopped
  • 2 garlic cloves, peeled and minced
  • Olive oil
  • Salt
  • Pepper
  • ½ cup dry white wine


Prepare the artichokes (see this post for an illustrated version):

  1. Prepare a large bowl with water and about half-a-cup of lemon juice or white wine vinegar. The water should taste lightly acidic.
  2. Remove the thick outer leaves of the artichokes until you reveal the pale yellow leaves. 
  3. With a serrated knife, cut off the sharp tips of the artichokes (approx. ⅓ of the artichoke)
  4. Using a vegetable peeler, peel the thick fibrous layer off the stems and then trim the very end of the stem with a sharp knife.
  5. Using the same sharp knife, the cut the artichokes in half length-wise from the very top down through the stem.
  6. Remove any chokes that might exist with a serrated grapefruit spoon or a melon baller.
  7. Place the prepared artichokes, as you go, into the acidified water to prevent browning.

Assemble the artichokes:

  1. Preheat oven to 400℉.
  2. In a small bowl, combine the breadcrumbs, cheese, chopped anchovies, chopped parsley and minced garlic cloves. Season with salt and pepper. Then add a little olive oil to create a loose moist mixture.
  3. Lay the prepared in artichokes in a baking dish or a sauté pan. Overlap the head of one artichoke with the stem of another.
  4. Carefully spoon ½ tbsp of the filling onto each artichoke. Drizzle all the artichokes with olive oil.
  5. Pour the white wine around the artichokes and cover the dish with foil or a lid.
  6. Bake for about 45 minutes. Removing the foil or lid and let cool.
  7. Serve warm or at room temperature; spoon any remaining juices over the artichokes.


Special equipment: serrated grapefruit spoon or melon baller