The Best Stuffed Artichoke Recipe | New Lenox Photographer

Designated artichoke maker

That’s me!  A few years ago, after my Nonna passed away, I was named the designated artichoke maker.  These pretty botanical flowers somehow bring back memories of my Nonna to each holiday, and I’m happy to keep this tradition alive.

My grandparents would make dozens of stuffed artichokes for every holiday.  It was something we always looked forward to and you could never get enough of them.  There were never left overs and every person just loved them so much.  I now can appreciate the amount of work and love that goes into each one and I’m happy to share my stuffed artichoke recipe with you.

Aren’t they pretty?

Nonna’s recipe

I was gifted with list of my Nonna’s favorite recipes and her artichoke recipe was listed.  I quickly ran to the store to buy the list of ingredients.

Here is what she had listed.

Lots of Parsley and garlic

Bread crumbs

Parmesan cheese

Olive oil

A little salt and pepper

Bake at 375

For as excited as I was, I was also flustered because she didn’t leave any measurements or instructions at all.  But why would she?  She was an incredible Italian cook and always said ‘you put a little of this and a little of that!’ and the cooking was always done by her.  If I could go back in time, I would spend an afternoon with her while she made them so I could get my recipe just right.

My Stuffed Artichoke Recipe

I began experimenting again and after a few years I think I finally have stuffed artichokes down.  I posted a few photos of my stuffed artichokes last year and I had so many requests for the recipe.  So here is what I have come up with and they taste very very similar to my grandmas.  I have a funny feeling though that she would say ‘Laurie add more garlic!’

This recipe makes 15 stuffed artichokes.

Step one:   Take a photo of the artichokes before you cut them because they are so pretty.  And don’t forget to put on some Italian music!

Step two:  Cut the stems off and snip the pointy part of each artichoke off.

Step three:  Wash and sit upside down on a towel.

Step four:  Chop a large bunch of Italian parsley and two full cloves of garlic.  Add to a bowl with 8 oz of shredded Parmesan cheese, and 1.5 containers of Italian bread crumbs (15 oz containers).  Slowly stir in one bottle of extra virgin olive oil.

Step five:  Enjoy the smell, because it really is heavenly.  Yankee candle, you should consider creating a ‘stuffed artichoke’ scented candle.  Your target market would be Italian women.  Ha!

Step six:  Start stuffing your artichokes.  I use a 1/4 tsp spoon to stuff each leaf.  I hold the artichoke in my left had and stuff with my right hand.

Quick Tip:  I start from the bottom and work my way up the artichoke.

Step seven:  Place in a large casserole dish, drizzle with olive oil, and fill the bottom of the dish with a little water to help steam them in the oven.  Cover with foil and bake at 375 for about an hour (or until the petals separate easily).

Quick Tip:  I always bake mine at least two to three days in advance.  I know my Nonna used to make them a week in advance to allow the flavors to marinate.

Step nine:  Mangia Mangia!

 

About Laurie

Laurie is Chicago’s top family and newborn photographer and services Naperville, Frankfort, Orland Park, Tinley Park, Oak Brook, Burr Ridge, Hinsdale, Wheaton, Lisle, LaGrange, LaGrange Park, Homer Glen, Lockport, Plainfield, and other surrounding suburbs.  If you are interested in booking a session with her, she is now scheduling January through April 2018 sessions.  CONTACT her here!  To read more about Laurie and her services, visit her experience page!

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