Stuffed Artichoke

Growing up in Chicago, I was a huge fan of Gino’s East Pizza. Of course I loved their traditional, deep dish, Chicago style pizza. But I also loved the stuffed artichoke appetizer. While they no longer serve it, I’ve never lost my taste for it.

So for a long time, I’ve wanted to tackle a re-creation of that dish. And now that it is spring and the artichokes are plentiful on the grocery store shelves, I decided it was as good a time as any.

I am so glad I finally decided to make this. The stuffed artichoke turned out delicious. It is a perfect appetizer for our family and I definitely would not hesitate to serve it to company. It’s also surprisingly easy to make.

I don’t know if it necessarily measures up to the ones I remember, but then again, do food re-creations ever live up to our memories?


Stuffed Artichoke

  • 1 large artichoke
  • 1/2 c. bread crumbs
  • 1 c. grated Parmesan cheese
  • 1 T. each salt, garlic powder, Italian Seasoning
  • 1/2 t. black pepper
  • 1/4 c. olive oil

1. Cut artichoke stem so that it stands flat. Trim the pointy tips off of all the leaves. Place in a medium saucepan, cover with water and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, until artichoke is tender. To test the tenderness, stick a butter knife or the tines of fork into the stem. If it slides in easily, the artichoke is done.


2. While the artichoke cooks, combine remaining ingredients in a small bowl.

3. Carefully remove the center bundle of leaves from the artichoke and scoop out the choke with a spoon. Using a teaspoon or your fingers, stuff some filling in between all of the leaves. If there is any extra filling, put it in the center of the artichoke. Bake at 375 degrees for 15-20 minutes, until the filling is golden brown.


4. Serve with melted butter and/or marinara sauce for dipping.

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35 thoughts on “Stuffed Artichoke

  1. Looks delicious! Would be a fun thing to try, we’ve never made anything like it before, but it sounds wonderful.


  2. It looks really good. Haven’t really tired cooking artichoke. Your pictures and instructions make it seems effortless…must really try it out 🙂

  3. We make artichokes a lot here in California but I have never tried a stuffed one, I’ll have to give it a shot.

  4. My friend from Vietnam boils artichokes down until the water turns GREEN. She then throws away the artichoke and drinks the juice. Weird huh? She swears it is healthy.

  5. Wait!!! I know i’m late since you wrote this – but did Gino’s serve a special sauce too?? I’m in Buffalo NY but used to fly to Chicago for work and I went as far as freezing the Artichokes to bring home – that was 15 years ago!! I could never figure out the sauce – not sure if it’s the same place.

  6. I’m from New Orleans, and stuffed artichokes are a common dish. Howevah…we also chop a couple of raw shrimp finely, and mix with the bread crumbs and then stuff, bake as usual. We also will stuff the artichoke first, then steam in a covered pot or with a steamer until the leaves wiggle off easily.

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  10. Why do you eliminate the middle of the artichoke? I thought that was the best part.

    Thanks in advance

  11. Yes! I’m honestly surprised that there aren’t more copycat recipes for this out there. I sent Gino’s East an email asking if they’d share the recipe… we’ll see. In the mean time, I’m going to give yours a shot. I’ve been craving one of these for years now!

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  15. This recipe has to be wrong. That is a LOT of salt. I’m thinking it should have been 1 t. (teaspoon) rather than 1 T. (tablespoon)

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