Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my Italian mother-in-law's recipe for artichokes. Large artichokes are stuffed with a delicious bread crumb mixture and then simmered in a white wine sauce until tender. Use a nice crusty bread to soak up the remaining sauce!

Recipe Summary

20 mins
1 hr 5 mins
1 hr 25 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.

  • Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.

  • Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.

  • Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

Nutrition Facts

805 calories; protein 23.3g; carbohydrates 66.1g; fat 31.6g; cholesterol 30.9mg; sodium 2548.8mg. Full Nutrition