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Print stuffed artichokes

This recipe is based on one of Antonio Carluccio’s. Normally we use baby artichokes and serve them as a canapé but it works just as well with larger ones, as long as they are well trimmed.


  • 4 globe artichokes
  • Juice of 1 lemon
  • 4 tbsp fresh breadcrumbs
  • 4 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • 15 salted capers (or 25 capers in vinegar), soaked in cold water for 20 mins, then squeezed dry
  • 50g Parmesan cheese, grated
  • 2 egg yolks
  • Olive oil


  1. Prepare the artichokes by discarding the outer leaves and the tough stem. Trim the artichokes down, removing the leaves with a sharp knife so that no dark green ones remain, but leaving the pale inner leaves attached.
  2. Remove the chokes with a melon baller or teaspoon. If the artichokes are young, just trim the stalks, but if they are old and tough, remove them.
  3. Place the artichokes in a bowl of cold water with the lemon juice added to prevent browning.
  4. For the stuffing, mix together the breadcrumbs, oil, parsley, capers, Parmesan and egg yolks to obtain a soft mixture. Season with salt and pepper.
  5. Stuff the cavities of the artichokes with the mixture. Put the artichokes in a shallow saucepan in which they fit tightly.
  6. Pour in 1cm of olive oil and 1cm of water, then cover and cook on the hob for 30 minutes over a low heat.
  7. The artichokes are ready when a knife slides through them easily. Serve warm or cold.

Cooks notes

*We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.

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