artichoke: a tall Mediterranean composite herb resembling a thistle with coarse pinnately incised leaves; also: its edible immature flower head which is cooked as a vegetable

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I grew up eating stuffed artichokes that my grandmother lovingly prepared several times a year. Many of you are familiar with the artichoke hearts found in cans or jars and used in dips or in casseroles. And some of you may even enjoy eating a simple steamed/boiled artichoke whose leaves are dipped in butter and lemon juice. Fewer people are familiar with my grandmother’s method. She took the steamed artichoke one step further and stuffed it with simple yummy ingredients and then baked it in the oven.

It was a delicacy that none of my peers understood. Most of them were “grossed out” at the thought of eating a giant thistle. At age seven I was skilled in the technique. Plucking a petal from the green thistle, I’d tightly place it between my teeth, fleshy side down and pull through to remove the soft meaty delicious portion of the petal. Once I got to the heart,
it became a little tricky.  Using a spoon, grandma taught me to gently but firmly scoop out the fuzzy choke from the center of the artichoke.

Let’s start with some very basic ingredients.

•  a few artichokes of course

•  Romano cheese, grated or cut into small chunks

•  chopped fresh garlic cloves

•  bread crumbs

•  salt and pepper

Cut the stems from the artichoke. With kitchen scissors, trim the prickly tips from each leaf. Wash and prepare them for boiling in a large pot of water. Or if you prefer, they can be steamed or even prepared in a pressure cooker. No matter which way be sure to add to the water, a hefty shot of olive oil and a few cloves of garlic. Steam or boil for 25-35 minutes, or until the petals can easily be pulled from the globe. Don’t over-boil or they get mushy and they still have baking to do which will soften them as well.

Once the artichokes are boiled, strain them upside down for several minutes, allowing all the water to drip from between the petals. Generously load each choke with chunks of garlic and Romano cheese stuffing between as many petals as you can.  Transfer into a casserole dish. Sprinkle bread crumbs between the petals. Drizzle olive oil over the tops and sides. sprinkle a little salt and grind fresh pepper over each globe. Cover and bake in a 375 degree oven for about 30-40 minutes.


The artichoke easily pulls apart when it is well done. The cheese melts into the baked garlic and bread crumbs. The combination is so wonderfully Italian!

I introduced my kids to my grandmother’s creation when they were just toddlers. I’ve also impressed many dinner guests with her stuffed  artichokes. Occasionally I see them on a restaurant menu, but they rarely meet my expectations. MANGIA!