Garlic-Stuffed Artichokes: Tender, Flavor-Packed Recipe

Garlic Stuffed Artichokes Recipe

Baby artichokes stuffed with garlic, breadcrumbs, cheese and extra-virgin olive oil, then steamed until tender — a fun finger food the whole family will love.

Anna and Liz of 2 Sisters Recipes bring a warm family tradition to this simple, satisfying dish. Their Italian-born mother passed down recipes and techniques that shaped how they cook and celebrate food together, even from separate states. Today they share one of their favorites: garlic-stuffed artichokes — a flavorful side or appetizer that’s easy enough for weeknights and special enough for gatherings.

Guess Who’s Coming to Dinner?

Platter Talk: What is your earliest kitchen memory?

2 Sisters Recipes: Sunday mornings filled with the smell of our mother’s sauce and fried meatballs. I would skip a formal breakfast and dip fresh Italian bread into the steaming sauce — those memories are what drew me to cooking.

Platter Talk: How did the idea for a joint food blog start?

2 Sisters Recipes: We always wanted to preserve our mother’s recipes, and as we each developed our own dishes, it made sense to share them together. Cooking and food have always been central to our family life.

Platter Talk: How has blogging affected your relationship?

2 Sisters Recipes: It keeps us connected. Even after one of us moved out of state, the blog became a way to collaborate daily and continue doing what we love together.

Platter Talk: Do you divide responsibilities for the blog?

2 Sisters Recipes: We don’t have strict roles. We brainstorm dishes, test ingredients, and photograph the results — often during dinner parties. One writes the recipe, the other edits. It’s a team effort.

Platter Talk: What’s your biggest challenge as food bloggers?

2 Sisters Recipes: Keeping up with constant technical changes. Platforms and tools evolve quickly, and there’s always something new to learn.

Garlic Stuffed Artichokes Recipe

We used small artichokes similar to those sold at specialty grocers. Their size means they cook faster on the stovetop. Prep takes about 10–15 minutes: trim, wash, stuff, then steam in a pot with water and broth for about 30 minutes. They’re tender, juicy, and perfect for pulling leaves and scraping the edible portion with your teeth.

Pull off each leaf, scrape the soft portion at the base with your teeth, and continue until you’ve reached the tender heart. Serve warm and enjoy the garlicky, cheesy crumbs with a drizzle of olive oil.

Garlic Stuffed Artichokes Recipe

A delightful appetizer from 2 Sisters Recipes.

Prep: 20 mins

Cook: 30 mins

Yield: 4 servings

By: 2 Sisters Recipes

Ingredients

• 4 small artichokes, trimmed and rinsed
• 1 lemon, juiced
• 2 tsp table salt
• 4 cloves garlic, sliced
• 2 tbsp Pecorino cheese, grated
• 3 tbsp plain breadcrumbs
• 1 tsp dried parsley
• 1/4 tsp garlic powder
• Fresh cracked pepper, to taste
• 4 tsp extra-virgin olive oil
• 3/4 cup water
• 1/2 cup vegetable broth

Instructions

1. Prepare the artichokes: snap off some outer leaves, trim about one-quarter off the tops, and trim and peel the stems. Place artichokes and stems in a bowl of water with lemon juice to prevent browning. Sprinkle salt into the water.
2. Combine the breadcrumb filling: in a small bowl mix breadcrumbs, Pecorino cheese and dried parsley. Set aside.
3. If the artichoke centers have tough purple tips, snip them out with scissors. Keep artichokes soaking about 5 minutes, then drain and shake off excess water.
4. Stuff each artichoke: push garlic slices between outer leaves and place one slice in the center. Spoon the breadcrumb mixture into the leaves and center, dividing it evenly among the artichokes.
5. Season with freshly cracked pepper. Place the artichokes in a pot and add water and vegetable broth so the liquid reaches about 1 to 1 1/2 inches around the artichokes. Drizzle about 1 teaspoon of olive oil over each artichoke and cover the pot.
6. Bring to a boil over medium heat, then reduce to low and simmer 25–30 minutes, until a fork slides easily into the center. Turn off the heat and let stand 10 minutes. Transfer to a plate and serve warm.

Nutrition

Calories: 153 kcal, Carbohydrates: 22 g, Protein: 6 g, Fat: 5 g, Sodium: 1488 mg. Nutrition info is an approximation.

Additional Info

Course: Appetizer

Cuisine: Italian

• Blog: 2 Sisters Recipes
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