Stuffed Artichokes

  • Difficulty: easy
  • Provided by:

    Ingredients Print Recipe

  • 8 large artichokes
  • 1 large loaf of day-old Italian Scali bread
  • 4 jumbo eggs
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 2 cloves of garlic, chopped
  • 1 whole garlic clove
  • 1/4 cup finely chopped parsley
  • 1/2 cup Romano cheese
  • 2 tbsp capers, drained
  • 8 olives, chopped
  • 8 tbsp marinara
  • 1 tbsp olive oil


1. Remove outer leaves of artichokes. Cut off tips and stems.

2. In a food processor, add bread in small amounts (1 c. at a time) to make large, flaky breadcrumbs.

3. In a large bowl, mix breadcrumbs, chopped garlic, salt, pepper, cheese, parsley, capers and olives. Add one egg at a time and begin to mix with hands until the bread sticks together. If the mixture is already moist before adding all 4 eggs, do not add the remaining.

4. Separate leaves of artichokes and place the stuffing in between. Place artichokes in a sauce pan so that they are wedged side by side. Top each with 1 tbsp. marinara. Add water half way up the artichokes. Add the whole garlic clove and 1 tbsp. olive oil on top.

5. Cover and cook on medium heat for 45 minutes or until tender.
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