Marybeth’s Stuffed Artichokes

This recipe can be done on the stove with a steamer or in the oven!


Whole Artichokes, One per serving

Plain Breadcrumbs, about 2/3 cup per artichoke

Grated parmesan cheese, 1/3 cup per artichoke

Grated romano cheese, 1/3 cup per artichoke

1 tbs olive oil per artichoke


  1. Heat up a steamer [with a little water / pre-heat oven to 375 degrees]
  2. Trim about 1 inch off the head of the artichokes. You can also cut off the main portion of the stem so the artichoke sits evenly on its base
  3. Place the artichokes upside-down (stems-up) [in the steamer / in the oven in a baking dish with 1/4″ deep water] for about 90 seconds, or until the leaves are a bit easier to spread apart. Remove the artichokes and set them to the side
  4. Mix the bread crumbs and cheeses together in a bowl.
  5. Take an artichoke and set it down on its base. Pack as much of the bread crumb mixture into the leaves and crown of the artichoke as you can. Don’t be shy! But try not to damage the artichoke in the process.
  6. Once you are satisfied with the amount of stuffing, drizzle the artichoke with olive oil
  7. Carefully place the artichoke back in your [steamer / oven tray]. It’s ok if you need to let the water cool down while you stuff the artichokes. Don’t start steaming the artichokes again until you’ve stuffed them all
  8. Repeat steps 5-7 until all the artichokes are back in the [steamer/oven tray]
  9. Steam the artichokes for about 1hr, [checking the water every 15-20min to make sure you don’t burn your pot / in about 1/2″ – 3/4″ deep water, check about 30min to make sure there is still water in the tray].