Stuffed artichokes represent a vegetarian main dish that, depending on your needs, can also become a side dish to accompany meat dishes.
Artichokes are a vegetable that offers many benefits to our bodies as they are very low in calories but rich in fiber and minerals. In the kitchen, their double skin ensures that all its nutrients are retained during cooking. This food is quite bitter and a bit tough to chew, but there are many ways to make it enjoyable and tender. Of course, the type of cooking you decide plays a big role; I believe sautéing them in a pan is the best solution, which is why I decided to cook them that way. By following my steps and tips one by one, you’ll bring to the table a super healthy and tasty main dish that even your kids will surely eat.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 Artichokes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Stuffed Artichokes Ingredients
- 4 artichokes
- 4 eggs
- 2 cloves garlic
- 0.35 oz salt
- 1.7 cups water (boiling)
- 3.5 oz stale bread (crumbled)
- 2.8 oz grated parmesan
- as needed extra virgin olive oil
- 1 onion (small)
- 1 lemon
- chopped parsley
Tools
- 1 Cutting Board
- 1 Knife
- 1 Frying Pan
- 1 Pot
- 1 Bowl
Stuffed Artichokes Steps
To prepare the stuffed artichokes, we must start with cleaning, cut the stem and remove the tougher outer leaves.
Cut the tips and clean the stem. Mince it into small pieces with a knife and cook in a small pan with a bit of oil for a few minutes; once ready, set aside.
Wash each artichoke and transfer them to a bowl with water and the juice of one lemon. Let them soak for about ten minutes. After the indicated time, place them upside down in a colander.
In the center of the artichoke, remove any fuzz with a spoon or knife.
Now let’s focus on the filling. In a bowl, place: crumbled stale bread, chopped parsley, minced garlic, salt, sautéed stem, grated parmesan, and eggs.
Mix everything well with a fork.
The mixture is ready; all that’s left is to fill them. Use your hands to open the artichokes carefully without breaking them.
Place the mixture in the center and sides.
Once ready, take a pan and fry the artichokes upside down until golden.
Meanwhile, in a high-edged pot, sauté the onion with a few artichoke leaves.
Add all the artichokes and pour in the boiling water; let them cook for 40 minutes.
Ready to be eaten nice and hot.
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