Sicilian-Style Stuffed Artichokes


Here a simple bread filling is accented with anchovies, herbs and Parmesan cheese to create these stuffed artichokes. When choosing artichokes, look for firm stems and unblemished leaves.

Sicilian-Style Stuffed Artichokes
Photo: Ali Redmond
Cook Time:
45 mins
Additional Time:
45 mins
Total Time:
1 hr 30 mins
8 servings


  • 1 lemon

  • 1 2-ounce can anchovies

  • 2 1/4 cups fresh breadcrumbs, made from day-old firm Italian bread (see Tip)

  • ¾ cup chopped fresh parsley

  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)

  • 2 teaspoons dried oregano

  • 1 ½ teaspoons dried thyme

  • ½ teaspoon coarsely ground pepper

  • 8 medium artichokes, (about 6-8 ounces each)


  1. Grate zest from lemon, measure 1 teaspoon of zest and reserve. Slice the lemon in half; cut one half into thin slices, keeping the other half intact.

  2. Drain anchovies, reserving the oil. Mash anchovies in a medium bowl, then stir in breadcrumbs, parsley, Parmesan cheese, oregano, thyme, pepper and the reserved lemon zest.

  3. Trim artichoke stems, leaving about 1/2 inch, so that they will stand upright. Pull off the short, tough lower leaves of the artichokes. Cut off the top 1/2 inch of each artichoke, then use a scissors or sharp knife to trim off the sharp points of the remaining leaves. Rub the whole artichokes, especially the cut portions, with the cut side of the half lemon. Turn the artichokes upside down and rap them on a counter to loosen their leaves, then gently spread the leaves open like a flower. Spoon the breadcrumb filling into the openings, filling the leaves. Tap each artichoke lightly on the counter to help the filling settle inside the leaves.

  4. Place the artichokes in a heavy saucepan or Dutch oven with a lid so that they fit comfortably standing up, but are not crowded. (Use 2 pans if necessary.) Drizzle the top of each artichoke with about 1/2 teaspoon of the reserved anchovy oil. Carefully pour water in the pan to a depth of about 1 1/2 inches. Add the lemon slices and squeeze the juice from the remainder of the lemon half into the water.

  5. Cover the pot tightly and steam the artichokes over low heat until they are tender to the core when pierced with a skewer, but are not so soft that they lose their shape, 35 to 45 minutes. Remove them from the pot with a slotted spoon and let drain on a plate. Serve warm or at room temperature.


To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

To make ahead

Cover and refrigerate the stuffing (Steps 1-2) up to 1 day in advance. The stuffed artichokes can be cooked up to 2 hours ahead and kept at room temperature.

Nutrition Facts (per serving)

174 Calories
3g Fat
29g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 174
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 9g 30%
Total Sugars 2g
Protein 10g 20%
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 10mg 3%
Vitamin A 557IU 11%
Vitamin C 26mg 28%
Folate 178mcg 44%
Sodium 635mg 28%
Calcium 157mg 12%
Iron 4mg 19%
Magnesium 95mg 23%
Potassium 598mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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