New Orleans Stuffed Artichokes
Prep time
Cook time
Total time
This recipe can easily be adapted for more artichokes.
Recipe type: Vegetable
Cuisine: New Orleans
Serves: 2
  • For the Artichokes
  • 2 large artichokes
  • 1 lemon, halved
  • ¼ teaspoon salt
  • Water for the pan
  • For the Seasoned Bread Crumbs
  • 1 cup Italian Style Bread Crumbs
  • ½ cup grated Parmesan Cheese
  • 1 Tablespoon dried Parsley
  • ½ teaspoon each Dried Garlic Powder, Onion Powder, salt, and pepper
  • ¼ cup olive oil, plus more to coat artichokes
  1. Cut stems from artichokes so they sit flat.
  2. Cut upper ⅓ of artichokes off with a very sharp knife. Be careful because the thorns are sharp!
  3. Using a pair of kitchen shears, cut the tops of remaining leaves off to remove the thorns.
  4. Rub all of the cut surfaces with ½ of the lemon and place cut-side down on a plate.
  5. Working with one artichoke at a time, remove the center petals and the fuzzy part of the flower beneath them - we find that a grapefruit spoon works perfectly for this task.
  6. Squeeze lemon juice into the center of the artichoke, and return to plate, placing cut-side down to prevent oxidation.
  7. Once both artichokes are cleaned, mix together the stuffing.
  8. For the Seasoned Bread Crumbs
  9. In a small mixing bowl, stir together the bread crumbs, cheese, parsley, and seasoning with a fork. Drizzle olive oil into the mixture, stirring until evenly distributed.
  10. Stuff and Cook the Artichokes
  11. Turn artichokes right-side up and drizzle with olive oil.
  12. Working with half of the stuffing mixture, hold artichoke over the bowl and press petals widely . Fill the center and as much in between the leaves of the artichoke as you can.
  13. Place artichokes right-side up in deep, lidded pot with about 1 inch of water and the reserved lemon half in the bottom.
  14. Steam over medium-high heat, keeping an eye on the water level and adding more as needed, for 1 hour.
  15. The artichokes are done when the petals closest to the center can be pulled out easily with a pair of kitchen tongs.
  16. Serve in bowls and bring a large bowl to the table for discarding the petals as you eat them.
  17. Cut the artichoke heart with a knife and enjoy it with the remaining stuffing.
Recipe by Create Amazing Meals at