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Active time
10 minutes
Total time
30 minutes
Serves 2

2 trimmed and cooked artichokes

½ cup unseasoned dried bread crumbs

¼ cup freshly grated Parmigiano-Reggiano cheese

1 tablespoon freshly grated Romano cheese

1 teaspoon dried oregano

1 clove garlic, minced

1 tablespoon melted butter

1 tablespoon extra virgin olive oil

5 basil leaves, minced

Freshly ground black pepper

  1. Preheat the oven to 350°F. Place the artichokes upright in a nonreactive baking pan just large enough to hold them. Gently open up leaves a bit, loosening them far enough to stuff.
  2. Combine the bread crumbs, Parmigiano-Reggiano cheese, Romano cheese, oregano, garlic, butter, olive oil, basil, and pepper to taste in a small bowl. With a spoon, place this stuffing between the layers of artichoke leaves. Use half the stuffing for each artichoke.
  3. Bake, uncovered, for 20 minutes until golden brown and warm inside. Serve hot.

Steve Petusevsky for “The Oldways Table”


Calories: 390
Protein: 16 grams
Fat: 22 grams
Saturated Fat: 10 grams
Carbohydrates: 35 grams
Fiber: 12 grams
Sodium: 670 mg.

Yield: Serves 2

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