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How to Make Steamed Stuffed Artichokes

I am a foodie, and I love to try new recipes. My mother taught me this recipe when I was a child, and now I make it with my kids.

Steamed artichokes

Steamed artichokes

Steamed Stuffed Artichokes

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

2 Servings


  • 2 cups breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 3 tablespoons flaxseed
  • 1 teaspoon basil (fresh or dried)
  • 1/2 teaspoon onion powder
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra virgin olive oil


  1. Wash artichokes and trim the bottom stem. Holding the artichoke firmly by the bottom, bang it on a hard surface to separate the leaves slightly. Make sure all water is drained out of the artichoke.
  2. Combine breadcrumbs, parmesan cheese, flaxseed, basil, onion powder, garlic, salt, and pepper in a medium-sized bowl. Stir to combine.
  3. Use a small spoon to scoop the breadcrumb mixture into each individual leaf of the artichoke until they are all filled.
  4. Carefully place the artichokes into a pot on the stove and fill the pot with water until the water comes up to just the bottom-most leaves. Drizzle the olive oil on top of the artichokes.
  5. Simmer on medium-high, covered until the leaves are tender and can be removed easily—roughly one hour. Check the pot every 15 minutes to ensure there is enough water on the bottom of the pot. Refill water as needed.
  6. Once you are able to remove one leaf on its own and it is tender, remove artichokes from the pot and serve while still hot.
Artichokes are almost ready!

Artichokes are almost ready!

How to Prepare an Artichoke for Stuffing

I'd like to share a few tips for preparing an artichoke to be stuffed. As the instructions state above, it's helpful if you back the artichoke on a hard surface to open up the leaves. I always watched my mom take the artichoke, and bang it, top down onto the counter or on the side of the sink. It makes a huge noise but is surprisingly effective in loosening the leaves so you can stuff them.

A lot of artichoke recipes will call for trimming the tips of the leaves, and although this may sometimes be necessary if you have a very prickly artichoke, I have found that once the artichokes are cooked, the leaves are manageable. So save yourself some time, and don't trim the pointed ends.

How to Eat an Artichoke

Growing up eating artichokes, I didn't realize this wasn't something that everyone already knew how to do! If you've never had an artichoke before or just aren't sure how to eat one, here are a few helpful steps. Pluck the leaf off of the artichoke and hold it between your thumb and pointer finger by the pointed part of the leaf. Take the leaf and put 2/3 of it in your mouth while still holding onto the leaf. Using your teeth and lips, scrape off the breading and fleshy part of the base of the artichoke leaf. Discard the leaf and repeat it with a new one.

As you eat the leaves, you will notice that the leaf at the center of the artichoke is smaller and softer. You can eat those whole but do not consume the furry part or the artichoke hair. Using a spoon, scoop out all of the fuzzy/furry parts of the artichoke, and then you can eat the very base of the artichoke, known as the heart.


© 2018 Lisa Bean