Recipe: Stuffed Artichokes


4 artichokes
1 ¼ cups bread crumbs

½ cup black olives, chopped

½ cup mushrooms, chopped

2 cloves garlic, minced

1 egg
2 Tbsp parmesan cheese

2 Tbsp Asiago cheese
1 Tbsp olive oil
1 tsp sea salt




1.      Wash each artichoke and cut off stems.  Peel and finely chop stem, then set aside in a large mixing bowl.

2.      Remove the top ½” off of artichoke and cut off all sharp tips of remaining leaves, then spread them open in order to stuff.

3.      To the finely chopped stem, add bread crumbs, chopped black olives, chopped mushrooms, minced garlic, egg, sea salt and ½ of the parmesan and Asiago cheeses. The resulting stuffing should be of such a consistency that it will stick together and is not overly dry.

4.      Fill each artichoke with stuffing and place them in shallow pan with about 2 inches of water and steam cook until done (artichokes are “done” when the leaves are softened and can be pulled off easily). You may need to add more water part way through.

5.      Remove artichokes from pan and allow to cool slightly. Garnish stuffed artichokes with remaining cheeses and olive oil.


Makes 4 Servings