Mom’s Baked Stuffed Artichokes

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Some families ate canned peas; Marie’s family ate artichokes. Often they were simply steamed until tender and then served plain with little bowls of oil and vinegar for dipping the leaves before eating. Or they were baked. First the artichokes were simmered until almost tender, then drained and the chokes removed. Seasoned crumbs (homemade from yesterday’s bread) were stuffed down between the leaves and the artichokes were baked until the crumbs were browned.


  • 4 medium artichokes
  • Juice of 1 lemon


    • Use a large knife to cut artichoke stem flush with the base. Pull off small leaves from around base. Using scissors, trim off the prickly tips of the leaves. Lay artichoke on its side and use the knife to slice off the tip of the artichoke about ½ inch down. Rub cut edges with lemon to prevent darkening.
    • Fill a wide saucepan halfway with water and bring to a boil. Add the artichokes and cook, covered, over medium heat, until tender, about 45 minutes or longer. A leaf should pull out easily when done. Lift from water with a slotted spoon and invert on a folded kitchen towel. Drain until cool enough to handle. To remove the choke, spread the leaves and reach down into the center. Pull out the purple tipped leaves. Using the tip of a teaspoon, scoop out the fuzzy part from the heart.
    • Combine the onion and 1 tablespoon of the oil in a medium skillet. Cook, stirring, over medium-low heat, until onion is sizzling, about 5 minutes. Add the garlic and crumbs and cook, stirring, until they are lightly browned, about 3 minutes. Transfer to a bowl and add the cheese, parsley, prosciutto, if using, and salt and pepper to taste.
    • Heat the oven to 350°F. Arrange the artichokes, cut side up, in a baking dish. Spread the leaves at even intervals and stuff the bread crumbs between the leaves. Drizzle the remaining olive oil evenly over the tops of the stuffed artichokes.
    • Bake, uncovered, until the crumbs are browned, about 25 minutes. Serve warm or at room temperature.