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

Prep Time20 minutes
Cook Time40 minutes
Course: Appetizer
Keyword: Stuffed Artichoke


  • 1 large artichoke
  • 1/2 cup bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 tbsp each salt, garlic powder, Italian Seasoning
  • 1/2 tsp black pepper
  • 1/4 cup olive oil


  • 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.
  • While the artichoke cooks, combine remaining ingredients in a small bowl.
  • 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.
  • Serve with melted butter and/or marinara sauce for dipping.

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