Grandma Edie’s Stuffed Artichokes

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.

Photos courtesy of Snap Photography

Grandma’s original recipe card:


  • 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


  • 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!

9 Comments Add yours

  1. memeinge says:

    these look so good!

    1. jewtalian says:

      They are the best and worth the time. It’s great for Sunday dinner paired with a light fish. Enjoy!!

  2. Anonymous says:

    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.

    1. jewtalian says:

      Thanks for sharing. I’m so glad your family enjoyed them! 🙂

  3. Anonymous says:

    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.

  4. Donald Effren says:

    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.

    1. jewtalian says:

      Yes our recipe is slightly different 🙂 But the photos of Grandma’s recipe card is there. Hope you made them and enjoyed them!

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