Real Simple & Tasty Too #10 – Artichokes

Baked Stuffed Artichokes With Pecorino

Makes 4 servings

Hands-on-time: 15 minutes
Total time: 80 minutes

Shopping List:

  • 120 gr or 4 ounces baguette or country bread, torn into large pieces
  • 60 gr or 1/2 cup grated pecorino [2 ounces]
  • 30 ml or 2 tablespoons olive oil, plus more for brushing leaves
  • 2 tablespoons chopped fresh chives, plus more for serving
  • salt and black pepper
  • 2 artichokes
  • vinaigrette [optional]


  1. Heat oven to 200° C or400° F.
  2. In a food processor, pulse the bread until pea-size crumbs form
  3. Transfer the crumbs to a medium bowl and toss with the pecorino, oil, chives, and ¼ teaspoon pepper.
  4. With a vegetable peeler, peel the stems of the artichokes. With a serrated knife, slice off and discard the top third of each artichoke, then halve each artichoke lengthwise through the choke [the fuzzy fibers at the center of the artichoke] and stem. Using a spoon, scoop out and discard the choke and thorny inner petals.
  5. Place the artichoke halves cut-side up in a baking dish and season with ½ teaspoon salt.
  6. Brush the edges of the leaves with oil.
  7. Dividing evenly, fill with the bread crumb mixture, mounding slightly.
  8. Pour enough water into the dish to reach 2 cm or¾ inch up the sides.
  9. Tightly cover the dish with foil.
  10. Bake until the artichokes are tender, 45 to 60 minutes.
  11. Uncover and bake until the crumbs are golden, 5 to 7 minutes more.
  12. Sprinkle with more chives.
  13. Serve with the vinaigrette for dipping, if desired.

Note: Eat the stuffing, heart, and stem with a knife and fork; dip the outer leaves in vinaigrette, if desired.


Amount Per Serving
Calories 225
Fat 11g
Sat Fat 4g
Cholesterol 9mg
Sodium 712mg
Protein 9g
Carbohydrate 23g
Sugar 2g
Fiber 4g
Iron 2mg
Calcium 218mg

PDF of this recipe: 20120906-Baked-Stuffed-Artichokes

2 thoughts on “Real Simple & Tasty Too #10 – Artichokes

  1. As open minded as I am, you’re probably not going to believe I have never eaten an artichoke. They have just never appealed to me for some reason, don’t know why. Give me a clue as to what they actually taste like….

    1. You really, really want to know?

      Wet cardboard! But the after taste is great, something I can’t say of wet card board. Also the filling in this one make a lot of things good.

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