Stuffed Artichoke Recipe

Stuffed artichokes are a beloved New Orleans tradition with deep Sicilian roots. When Sicilian immigrants arrived in New Orleans in large numbers during the late 1800s, they brought with them their love of fresh vegetables, garlic, olive oil, and seasoned breadcrumbs. Over generations, stuffed artichokes became a staple of the city's Creole-Italian cuisine, appearing at family gatherings, holiday tables, and traditional St. Joseph's Day celebrations.

And perhaps the best part of a stuffed artichoke is how much fun it is to eat! You pull off one leaf at a time, scraping the tender artichoke and stuffing with your teeth as you work your way toward the heart. It's deliciously messy and practically made for lingering around the table with family and friends. In true New Orleans fashion, eating a stuffed artichoke is as much an experience as it is a meal!

Now, here is the honest truth - stuffing artichokes is a "pain in the neck" to make and time consuming. But the results are well worth the effort! 

"When my children got old enough to help, I would prep the artichokes, prepare the stuffing, put everything in a large salad bowl, and set it in the middle of the table. Everyone would stuff their own."
- Chef Anne Leonard

Ingredients:

2 c. finely chopped onion

1/2 c. chopped parsley

12 toes (cloves) minced garlic (YES! You need it!)

1 c. finely grated Romano cheese

1 c. finely grated parmesan cheese

1 c. Italian-style seasoned breadcrumb

2 Tbsp. Joe’s Stuff Bayou Blend Seasoning

2 Tbsp. olive oil

2 large artichokes, cleaned and boiled

2 (1") slices of lemon

Tips for cleaning an artichoke for stuffing:

• Trim the stem flat so the artichoke stands upright.
• Cut about 1 inch off the top with a sharp knife.
• Snip the thorny leaf tips with kitchen shears.
• Spread the leaves apart gently with your fingers.
• Remove the small center leaves to expose the fuzzy choke.
• Scoop out the choke with a spoon, leaving the heart intact.
• Rub cut surfaces with lemon to prevent browning.
• Rinse well, including between the leaves, then drain upside down.
  
  

Instructions:

1. Clean and prepare the artichokes. Cover with water and boil for 15 minutes. Drain. 
2. While artichokes are pre-cooking, mix the first 7 ingredients together. 
3. Once the artichoke is cooled off, spread the leaves as much as possible. Pack in generous amounts of the breadcrumb mixture between the leaves, lightly tapping the artichokes on the table as you go.  Don't be stingy! After stuffing, hold the artichokes in both hands and compress gently. 
4. Arrange the artichokes in a roasted pan just large enough to hold them upright. Add 1/2 inch of water to the pot. Steam for about 45 minutes. Check the water level after 25 minutes and add more if needed. They are ready when the leaves pull out easily.
5. Drizzle generously with olive oil and top with a lemon slice. Serve immediately, warm, with additional lemon on the side.