Italian-Stuffed Artichokes Recipe
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Loading... - Arbi Mounir
- 10 Oct 2022
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Hearty Italian–Stuffed Artichokes have everything you love about Italian food! Full of toasty breadcrumbs, sausage, garlic, cheese, and seasonings, this can be prepped ahead of time for an impressive appetizer or side dish.
Add a salad, simple pasta dish or my Creamy Roasted Tomato Basil Bisque and you’ve got a meal!
Why This Recipe is a Keeper!
Stuffed artichokes are classic Italian-American fare. Typically made with breadcrumbs, Parmesan cheese and garlic, my version includes Italian sausage and onions for a hearty appetizer or side dish. The Italian sausage in Italian-Stuffed Artichokes adds more flavor and texture but doesn’t mask the delicate, nutty flavor of artichokes.
Artichokes take a little bit of prep work, but the prep is not difficult–just a little “putzy.” You can even get the artichokes prepped ahead of time and baked later. Add a salad or simple soup and you’ve got a meal!
Let’s make this stuffed artichoke recipe!
How to Make Italian-Stuffed Artichokes:
Recipe Ingredients
Here’s everything you’ll need to make this stuffed artichoke recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes:
- Artichokes: Artichokes are the immature flower bud of a thistle plant. Nearly 80% of all artichokes consumed in the United States are grown in California so you can feel good about enjoying this mostly U. S. crop. Look for larger, round artichokes with thick bottom stems and tight, intact leaves. See the FAQs for more tips on how to select a good artichoke.
- Breadcrumbs: This is a great way to use up those crusty bread heels or other day-old remnants. Simply place in a food processor and grind to a coarse consistency. While you can use dried breadcrumbs, the texture is very fine. If you want or need to use dried breadcrumbs, opt for panko (Japanese) breadcrumbs which are coarser.
- Italian Sausage: I used pork Italian sausage but you can also substitute turkey or chicken Italian sausage. Read More…
