Simple Stuffed Artichokes

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Stuffed Artichokes are a delicious and impressive appetizer or side dish that will leave your guests raving. These beautiful vegetables are stuffed with a flavorful mixture of day-old bread, eggs, garlic, parsley, Romano cheese, capers, and olives, then baked to perfection. Each bite is a delightful combination of savory and herbaceous flavors that will leave you craving more.

To start, you’ll need to prepare the artichokes by trimming away the tough outer leaves and cutting off the top. Then, you’ll need to scoop out the choke, which is the inedible fuzzy part in the center of the artichoke. This will create a hollow space in the center of the artichoke that will be perfect for stuffing.

Next, you’ll prepare the stuffing by combining day-old bread, eggs, salt, pepper, garlic, parsley, Romano cheese, capers, and olives in a large mixing bowl. Mix everything together until it forms a moist, cohesive mixture.

Once the stuffing is ready, you’ll carefully stuff each artichoke with the mixture, making sure to pack it in tightly. Then, you’ll drizzle each artichoke with marinara sauce and a little bit of olive oil to help keep them moist as they cook. Cook the stuffed artichokes until they are tender and the stuffing is set. Serve them hot and watch as your guests marvel at the beautiful presentation and delicious flavors. These stuffed artichokes are a true culinary delight that you won’t want to miss.

For an extra punch, use freshly grated Parmesan or Romano cheese; Parmesan will have a more pronounced flavor if purchased in a wedge than grated, and Romano is perfect.

Try these Stuffed Artichokes with Grilled Tri Tip Steak, St. Louis-Style Steak or Savory Grilled T-Bones.


Stuffed Artichokes

Stuffed Artichokes

These deeply flavorful vegetables can be served in individual portions or deconstructed into a casserole.


Units Scale
  • 8 large artichokes
  • 1 large loaf of day-old 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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