Stuffed Artichoke Recipe

Christian’s grandmother from New Orleans used to make stuffed artichokes for her family, and Christian loved eating them. I’m still not completely sure if this is a Cajun dish or just a Barnes favorite dish, but I had never even heard of stuffed artichokes!  I finally had the chance to try one in New Orleans with Christian and my oh my, I quickly saw what the frenzy was about.

I promised him that I would attempt to make them on my own, and I followed this recipe.  They were delicious, but I remember them being a little crispier to taste.  I think I’m going to try this recipe next because I think they need some time in the oven. Does anyone have a stuffed artichokes recipe worth sharing?

 

Do you love artichokes?  What’s your favorite dish – do share!! Christian says thank you. 🙂 Thanks so much for reading y’all – XO –

14 Comments|See Comments

14 thoughts on “Stuffed Artichoke Recipe”

  1. Yes!!! I am from New Orleans…and it is definitely a Nola dish. You find them in grocery stores, on appetizer menus, etc. They are DELISH. I will say they are fairly easy to make, even without a recipe. I would suggest using finer bread crumbs (or pulsing those cubed bread chunks in a food processor) for a better result. The bread crumbs should be very fine and crumbly. Add lots of olive oil (some melted butter if ya want) lots of parmesan cheese (the good stuff) and minced garlic, Italian seasoning, and a squeeze of fresh lemon juice. The mixture should be damp, sticky, and easy to squish down in the artichoke leaves (I realize that sounds kind of gross LOL) And STUFF STUFF STUFF! The stuffing should be falling out of the leaves. The more the better!

    Then you can steam them in a pot with just a inch of water in the bottom, or you can bake them. Steaming will make them mushier, baking will make them drier. Your choice. Yummy yum now I want one…
    -Laura

    1. Thank you SO much for the tips!!! Do you prefer to steam or bake yours?

    2. I usually steam first, then transfer to a baking dish and place under the broiler for a few minutes. That way you get the best of both worlds: creamy stuffing and crispy leaves. -Laura

  2. My friend from New Orleans once made these for me and they were so good! So, now I have a recipe, thank you. My fave way to use artichokes is for spinach artichoke dip or Mexican art dip. YUM.

    1. YUM! If you want to share that recipe via email – I would LOVE to have it!! 🙂

  3. I’ve never heard of stuffed artichokes either!! I’m actually not a big artichoke fan – the only way I really eat it is dipped in butter 🙂

    1. I’m actually right there with you – it’s my husband who is all over the artichokes. I grew up eating them with butter too!!

  4. Actually Kat, you grew up dipping the leaves in lemon butter – not just butter. I think I’ll have to try the New Orleans native’s recipe at the top – sounds really good.
    xox,
    Mom

  7. These are very much a Sicilian dish as well. My family has been making them forever and the garlic content could blow your head off. they also fry the stalks after battering them and also batter other parts of the artichoke and fry them as well….All totally amazing.

  8. I LOVE artichokes, but I have never experienced a stuffed artichoke! The search is on for the perfect crispy and delicious stuffed artichoke.

Comments are closed.