Grandma Edie (our Jewish grandmother) made the best Italian stuffed artichokes around! We grew up making these as kids, taking turns stuffing each leaf and it’s been a fun and tasty tradition! This is one of the few recipes I just won’t vary and these artichokes are worth every minute of preparation.
Grandma’s original recipe card:
Ingredients
- 5 Artichokes
- Garlic (lots of it finely chopped)
- Fresh Parsley (lots of it finely chopped)
- Progresso Italian Style Breadcrumbs
- Chicken bullion cube
- Parmesan Cheese (freshly grated)
- S&P
- Optional: olive oil
Instructions
- Cut the stems off your artichokes and cut off the top of the artichoke so it is flat. Wash them well. I like using a scissor to cut the spikes off the tops of the leaves on the side.
- Put a shallow pan on the stove with a few inches of water. Set the artichokes in the pan, cover with a lid and let steam so they start to open.
- Put a small pot of water on the stove and add 1-2 chicken bullion cubes (if you are a vegetarian use a vegetable one!)
- While the artichokes are steaming you can make the stuffing. Combine garlic, cheese, parsley, breadcrumbs and S&P.
- When the artichokes start to open you know they are ready for stuffing maybe 20 minutes or so.
- Combine the stuffing mixture with the chicken broth so you have thick heavy stuffing. It helps to put some of the mixture in a separate bowl and add liquid a little at a time rather than submerging the entire bowl of bread crumbs. This way if there is leftover breadcrumbs you can store them in a glass jar in the fridge. You’ll find a million uses for it.
- Carefully go around each leaf working from the outside in to stuff the artichoke. Don’t leave one leaf behind!
- Place the artichokes back in the pot with the lid on and let simmer for at least two hours. Check their tenderness by trying a leaf and you’ll know they are ready when your teeth can glide the artichoke right off the leaf.
- Something I like to do at the end is to pour a little olive oil on top of each artichoke and broil them to form a little crust on top.
- Don’t forget, if you are new to artichokes, to eat the heart! It’s the best part 🙂 This will be messy to eat so I don’t recommend having these on a first date. But they are finger-licking good!
Jewtalian's Recipes 
these look so good!
They are the best and worth the time. It’s great for Sunday dinner paired with a light fish. Enjoy!!
Great recipe, thanks for sharing. My family loved it! I never had artichokes before, my husband remembered his grandmother used to make it the same way. Thanks again.
Thanks for sharing. I’m so glad your family enjoyed them! 🙂
I have been searching for a great stuffed artichoke recipe. Can you please provide the measurements for the ingredients? I want to make sure to get this right the first time! Thanks for sharing.
I read this and smiled. When I was seven or so, I would grate the stale bread. When Normie was around you had to use stale bread. Obviously Mom changed a little. Shiff and I decided we are going to make them. Love to all.
Yes our recipe is slightly different 🙂 But the photos of Grandma’s recipe card is there. Hope you made them and enjoyed them!