Stuffed Artichoke

Artichoke is one of the most popular vegetables in Italy, especially baby artichokes, because after being trimmed the whole leaf is edible. Before beginning the recipe, wash the artichoke and cut off the top half. Then, remove the little bracts at the stem. Cut the stem off at the point near the bottom so the artichoke can stand. Now from the top with a melon ball scooper and in a circular motion remove the inner core of whitish leaves. Next, boil the artichoke in a large pot with the juice of one lemon until the leaves can easily be pulled off and the bottom easily pierced. When this is complete, strain and cool. Finally, remove the leaves all around the base and trim the bottom into a rounded shape.


  • 4 medium artichokes
  • 3 cups bread crumbs
  • 3 cloves garlic, chopped fine
  • 3 anchovy fillets, chopped fine
  • 2 oz. grated Parmesan cheese
  • 4 oz. olive oil
  • 2 Tbsp. non-pariel capers
  • 3 Tbsp. pignoli (pine nuts)
  • 10 green olives, chopped fine
  • 10 black olives, chopped fine
  • 2 Tbsp. parsley, chopped fine
  • 1 lemon, cut in half
  • Salt & pepper to taste


  1. Using a sharp, stainless steel knife, cut one inch from the top of the artichokes. Pull the center leaves apart and scrape out the “hairy” center with a melon ball tool. Remove the stems, peel and place in the center cavity. Rub the face of the lemon all over the artichokes to prevent them from turning brown. In a small bowl, combine the other ingredients and stuff into the center of the artichokes as well as in the crevices between the leaves. Place the artichokes in a large pot in one inch of water and drizzle a Tbsp. of olive oil over each. Cover and simmer over low heat for about 40 minutes until the leaves pull out easily. Serve immediately.