Stuffed Artichokes

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Used as a base for the stuffing in this delectable recipe, panko bread crumbs are available in supermarkets and other food emporiums.



  • ½ cup whole wheat panko or other bread crumbs
  • 2 tablespoons grated Pecorino Romano cheese
  • 2 tablespoons coarsely chopped organic Italian flat-leaf parsley
  • 2 small cloves garlic, sliced thin
  • Black pepper
  • 1 tablespoon water
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil


  • 1 organic lemon, cut in half
  • 1 clove garlic, peeled and sliced
  • 1 tablespoon extra-virgin olive oil
  • Sea salt and pepper
  • 2 large artichokes


  1. To prepare the stuffing, measure the bread crumbs, grated cheese, parsley, and garlic into a bowl. Sprinkle with a little pepper. Using a spoon, stir to combine. Drizzle the water evenly over the bread crumb mix, then stir to coat. Drizzle the olive oil evenly over the top, then stir to combine. Taste for seasonings. Set aside while you prepare the artichokes for stuffing and cooking.
  2. To prepare the artichokes, select a pot with a tight-fitting cover. You’ll need a pot that’s large enough to fit the artichokes; they should stand upright with a little space in between, but not so large that the artichokes will wobble about the pot, tipping over. Next, add enough water to later reach about one-fourth of the way up the artichokes. Squeeze the lemon halves into the water, then drop them in. Add the sliced garlic, 1 tablespoon of olive oil, and a little salt and pepper. Set this pot on the stove, but don’t turn on the heat yet.
  3. Lay the first artichoke on its side on a cutting board. Using a sharp knife, cut off the stem, then peel it. Drop the stem into the lemon-water mixture on the stove.
  4. Repeat with the remaining artichoke.
  5. Next, while holding the first artichoke on its side, slice off and discard the top ½-inch of thorny leaves (the tip of the artichoke). Using sharp scissors, cut off the thorny, pointed tips from the remaining leaves one at a time, removing about ¼ inch. Stand the artichoke upright, stem end down. Hold the stem end of the artichoke in one hand and smash the other end on a counter. Using your fingers, open the leaves, exposing the center leaves. Twist and pull out the very pale inner leaves, enough to create a cavity to stuff. Repeat with the remaining artichoke.
  6. One at a time, spoon about half the stuffing into the cavity of the artichoke and in between some of the leaves. Pack it loosely, not tightly, or else the stuffing will be tough. After you stuff the artichoke, set it, upright, in the lemon-water mixture. Repeat with the remaining artichoke. Cover the pot, turn the heat to high, and bring the water to a boil. When it reaches a boil, in a few minutes, reduce the heat to medium. Cook the artichokes in the liquid at a low-medium boil, covered so that the leaves above the boiling liquid are steamed. Cook for about 45-60 minutes, until a leaf can be easily tugged out and is tender to the teeth when tested for doneness. Serve hot, at room temperature, or chilled. Serve the stems alongside the artichokes; they are really yummy, too.

“Years ago, I ‘borrowed’ claire’s Corner Copia Cookbook from my sister. I had never been to Claire’s but it became my go-to cookbook. So, when I moved to New Haven, the first place my sister and I went to was Claire’s. I still haven’t given her back the cookbook!”

-Rena Leddy, a frequent Claire’s customer