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Stuffed Artichokes

Appetizer America, Creole
Rated 5/5:
Stuffed Artichokes
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: 12 Servings

Stuffed Artichokes When the Sicilians came to New Orleans, they brought their love of artichokes with them. While the team at the New Orleans School of Cooking admits stuffing artichokes is a "pain in the neck," they say the results are well worth the effort.


  • 4 whole artichokes (If you’re going to do this you might as well make enough for the next day)
  • 1 gal water for boiling artichokes
  • 3-4 medium onions, finely chopped
  • 21 toes (cloves) (YES!) garlic, finely chopped
  • 2 cups Italian style breads crumbs
  • 2 ¼ cups Parmesan cheese, finely grated
  • 1 tbl. Kosher salt
  • 1 tsp. black pepper
  • 1 cup olive oil for drizzling


  1. Prepare the artichokes by cutting off the tips on all leaves. Open up and remove the thistle (fuzzy part in center).
  2. Cut off a portion of the stem to create a flat bottom.
  3. Cover with water and boil for 15 minutes, Drain.
  4. Combine all ingredients (except olive oil) in a large bowl. Mix well.
  5. Begin stuffing the leaves from the bottom up. Don’t be stingy!
  6. Fill the cavity with the extra filling. After stuffing, hold the artichokes in both hands and compress gently.
  7. Drizzle olive oil over the artichokes.
  8. In a pot large enough to steam side by side, add ½ inch of water. Cover, bring to a boil, reduce heat to a simmer. Periodically check the water level. Steam until the leaves pull out easily (about 45 minutes).
  9. Serve warm, cold or room temperature.

N'awlins Recipes | Restaurant Guide

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