🌿 Nonna Pia’s Stuffed Artichokes: A Taste of Tradition
If Sunday lunch had a scent in Nonna Pia’s kitchen, it was the warm, savory aroma of Stuffed Artichokes slowly steaming on the stovetop. This classic Southern Italian dish brings together the earthy flavor of fresh artichokes with a hearty, garlicky breadcrumb stuffing that’s rich in olive oil, herbs, and Parmesan. Carefully trimmed and lovingly filled by hand, each artichoke is a little bundle of flavor, tradition, and family history.
Nonna’s stuffed artichokes were more than a side dish — they were an act of love. She’d sit at the kitchen table, trimming leaves and gently tucking the flavorful mixture between each petal. Once steamed to tender perfection, they became a centerpiece on the table — a dish that required time, conversation, and hands-on eating. Every leaf pulled was a bite of comfort and heritage.
Whether served as an appetizer, a holiday favorite, or a meatless main, Nonna Pia’s stuffed artichokes remain a cherished part of her culinary legacy — rustic, delicious, and made to be shared.
🫒 Nonna Pia’s Stuffed Artichoke Recipe
Ingredients (Serves 4):
- 4 large fresh artichokes
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 3 cloves garlic, finely minced
- ¼ cup chopped fresh parsley
- ½ tsp salt and ¼ tsp pepper
- ½ cup extra virgin olive oil (plus more for drizzling)
- Juice of 1 lemon
- 2 cups water or vegetable broth (for steaming)
Instructions:
- Prep the Artichokes:
Trim stems so artichokes sit flat. Cut off about 1 inch from the top. Snip the pointy tips from outer leaves with scissors. Spread the leaves gently to make room for stuffing. Rub cut surfaces with lemon to prevent browning. - Make the Stuffing:
In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and olive oil until the mixture is moist and crumbly. - Stuff the Artichokes:
Starting from the center, gently stuff breadcrumb mixture between the leaves of each artichoke. Pack generously but don’t overfill. - Cook:
Place artichokes upright in a deep pot. Add water or broth to cover about 1 inch of the bottom. Drizzle each artichoke with a bit more olive oil and lemon juice. Cover tightly and simmer over low heat for 45–60 minutes, or until leaves pull away easily and the base is tender. - Serve Warm or at Room Temperature:
Sprinkle with extra cheese and herbs if desired. Enjoy leaf by leaf, savoring every bite of Nonna’s timeless touch.
